Stuffed Pork Tenderloin – Indulge your taste buds with this mouthwatering recipe for Stuffed Pork Tenderloin. Juicy and succulent pork tenderloin is filled with a savory mushroom and bacon stuffing, resulting in a sensational combination of flavors and textures. This recipe is a true showstopper that will impress your family and friends at any gathering. With its tender meat, delightful stuffing, and irresistible aroma, this dish is bound to become a favorite in your household.
Picture this: it’s a cozy Sunday evening, and the kitchen is filled with the heavenly aroma of sizzling bacon and mushrooms. The anticipation builds as your loved ones gather around, eagerly waiting to savor your signature Stuffed Pork Tenderloin. As you slice through the tender meat, revealing the delectable stuffing within, their eyes widen with delight. Each bite is met with an explosion of flavors, and their taste buds dance in joy. This recipe has become a cherished tradition in your home, bringing everyone together to enjoy a truly remarkable dining experience.
Why This Stuffed Pork Tenderloin is Irresistible?
- A tantalizing combination: Imagine the tenderness of pork tenderloin paired with the earthy richness of brown mushrooms and the smoky goodness of bacon. This irresistible fusion of flavors creates a truly unforgettable dish.
- Expertly seasoned: With a balanced blend of sea salt, black pepper, garlic, and fresh parsley, every bite bursts with savory and aromatic notes that will leave you craving more.
- Stunning presentation: The rolled and stuffed pork tenderloin not only tastes incredible but also makes for an impressive centerpiece at any gathering or special occasion.
- Versatile and customizable: While this recipe is already a winner, you can easily adapt it to your preferences by adding your favorite herbs or experimenting with different stuffing ingredients.
Ingredients:
- 4 tablespoons olive oil (56 grams)
- 2 slices bacon, chopped
- 6 ounces brown mushrooms, thinly sliced (170 grams)
- 1/3 cup chopped onion (from 1/2 small onion)
- 1 1/2 teaspoons sea salt, divided (7.5 grams)
- 1/2 teaspoon black pepper, divided (1 gram)
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1 1/2 pounds pork tenderloin, silver skin removed (680 grams)
Directions:
Preheat the oven to 400˚F (200˚C). In a large oven-safe skillet over medium heat, add 2 tablespoons of olive oil and chopped bacon. Cook until the bacon is browned and crispy, approximately 3-4 minutes.
Add the sliced mushrooms and chopped onion to the skillet and sauté for about 5 minutes or until they become soft and tender.
Season the mushroom mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, minced garlic, and the chopped parsley. Cook for an additional minute while stirring constantly, then transfer the mixture to a plate.
Prepare the pork tenderloin by removing the silver skin. Make a lengthwise slit down the long end of the tenderloin, being careful not to cut all the way through. Open the tenderloin like a book and cover it with plastic wrap. Using the flat side of a meat mallet, gently pound the tenderloin until it is approximately 1/2″ thick without tearing the meat.
Evenly spread the mushroom mixture over the surface of the tenderloin, leaving a 1/2″ border. Roll the tenderloin tightly, starting from the long end (similar to rolling a hot dog), and secure the ends with 6-7 toothpicks. Place the toothpicks parallel to each other, creating a flat cooking surface. Season the entire tenderloin with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat the same skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, carefully place the stuffed tenderloin in the skillet with the toothpick-side-down. Sear the tenderloin for approximately 2 minutes per side, totaling 6-8 minutes.
Transfer the skillet with the tenderloin to the preheated oven and bake at 400˚F (200˚C) for 18-20 minutes or until an instant-read thermometer reads 145-150˚F (63-66˚C) in the thickest part of the meat.
Remove the skillet from the oven and transfer the stuffed pork tenderloin to a cutting board. Brush the meat with the pan drippings and let it rest for 10 minutes before slicing into rings. For added flavor, brush the pork with more pan drippings and garnish with fresh parsley if desired.
Notes:
- To ensure maximum tenderness, it’s essential to remove the silver skin from the pork tenderloin before cooking.
- If you prefer, you can substitute the bacon with pancetta or prosciutto for a slightly different flavor profile.
- Feel free to experiment with different types of mushrooms for a variety of tastes and textures.
- Serve this impressive dish with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh green salad.
In conclusion, this Stuffed Pork Tenderloin recipe is a true culinary masterpiece that brings together the finest ingredients and flavors to create an unforgettable dining experience. From the moment you take your first bite, the tender and succulent pork, combined with the savory mushroom and bacon stuffing, will transport your taste buds to new heights of satisfaction.
Whether you’re hosting a special occasion or simply craving a delicious and comforting meal, this recipe is guaranteed to impress. The process of stuffing the tenderloin and rolling it into a beautiful presentation is not only a delight for the eyes but also adds an element of elegance to your table.
With its versatility and customizable nature, you can easily adapt this recipe to suit your personal preferences and experiment with different flavors. The combination of earthy mushrooms, smoky bacon, and aromatic herbs creates a harmonious blend that will leave you yearning for more.
So, gather your loved ones, embark on a culinary adventure, and enjoy the delectable flavors that this Stuffed Pork Tenderloin has to offer. Let this recipe become a staple in your household, creating treasured memories and moments shared around the dining table. Indulge in the magic of this dish, and savor each bite as it brings joy and satisfaction to your palate. Bon appétit!
Frequently Asked Questions
Can I use a different type of meat instead of pork tenderloin?
While this recipe specifically calls for pork tenderloin, you can adapt it to other cuts of meat such as chicken breast or beef tenderloin. However, cooking times and temperatures may vary, so it’s essential to adjust accordingly.
Can I prepare the stuffed pork tenderloin ahead of time?
Absolutely! You can prepare the tenderloin and stuff it with the mushroom mixture in advance. Simply refrigerate it until you’re ready to cook. Just remember to remove it from the fridge and allow it to come to room temperature before searing and baking.
Can I freeze the stuffed pork tenderloin?
Yes, you can freeze the stuffed pork tenderloin before cooking it. Wrap it tightly in plastic wrap or place it in an airtight container before freezing. When you’re ready to cook it, allow it to thaw completely in the refrigerator before following the cooking instructions.
How do I know when the pork tenderloin is cooked to perfection?
The best way to ensure the pork tenderloin is cooked to the desired doneness is by using an instant-read thermometer. Insert the thermometer into the thickest part of the meat, and it should read 145-150˚F (63-66˚C) for medium doneness. This will guarantee juicy and tender pork.
Can I make a sauce to accompany the stuffed pork tenderloin?
Absolutely! You can make a delicious pan sauce by deglazing the skillet with some white wine or chicken broth, then adding a touch of butter and fresh herbs. This will elevate the flavors and provide a luscious sauce to drizzle over the sliced pork tenderloin.
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Stuffed Pork Tenderloin
Ingredients
- 4 tablespoons olive oil 56 grams
- 2 slices bacon chopped
- 6 ounces brown mushrooms thinly sliced (170 grams)
- 1/3 cup chopped onion from 1/2 small onion
- 1 1/2 teaspoons sea salt divided (7.5 grams)
- 1/2 teaspoon black pepper divided (1 gram)
- 1 garlic clove minced
- 1/4 cup fresh parsley chopped, plus more for garnish
- 1 1/2 pounds pork tenderloin silver skin removed (680 grams)
Instructions
- Preheat the oven to 400˚F (200˚C). In a large oven-safe skillet over medium heat, add 2 tablespoons of olive oil and chopped bacon. Cook until the bacon is browned and crispy, approximately 3-4 minutes.
- Add the sliced mushrooms and chopped onion to the skillet and sauté for about 5 minutes or until they become soft and tender.
- Season the mushroom mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, minced garlic, and the chopped parsley. Cook for an additional minute while stirring constantly, then transfer the mixture to a plate.
- Prepare the pork tenderloin by removing the silver skin. Make a lengthwise slit down the long end of the tenderloin, being careful not to cut all the way through. Open the tenderloin like a book and cover it with plastic wrap. Using the flat side of a meat mallet, gently pound the tenderloin until it is approximately 1/2" thick without tearing the meat.
- Evenly spread the mushroom mixture over the surface of the tenderloin, leaving a 1/2" border. Roll the tenderloin tightly, starting from the long end (similar to rolling a hot dog), and secure the ends with 6-7 toothpicks. Place the toothpicks parallel to each other, creating a flat cooking surface. Season the entire tenderloin with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
- Heat the same skillet over medium heat and add 2 tablespoons of olive oil. Once the oil is hot, carefully place the stuffed tenderloin in the skillet with the toothpick-side-down. Sear the tenderloin for approximately 2 minutes per side, totaling 6-8 minutes.
- Transfer the skillet with the tenderloin to the preheated oven and bake at 400˚F (200˚C) for 18-20 minutes or until an instant-read thermometer reads 145-150˚F (63-66˚C) in the thickest part of the meat.
- Remove the skillet from the oven and transfer the stuffed pork tenderloin to a cutting board. Brush the meat with the pan drippings and let it rest for 10 minutes before slicing into rings. For added flavor, brush the pork with more pan drippings and garnish with fresh parsley if desired.
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