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When I want to impress my dinner guests without spending hours in the kitchen this Stuffed Pork Tenderloin is my go-to recipe. I've been perfecting this dish since my culinary school days combining juicy pork with a savory bacon mushroom stuffing. The result is pure magic a restaurant worthy main course that's surprisingly simple to make at home.
Why You'll Love This Recipe
This recipe is a showstopper with its tender, flavorful pork and savory filling. It's affordable, versatile, and reheats beautifully, making it perfect for dinner parties or meal prepping. With minimal ingredients and effort, you'll have a dish that looks fancy and tastes amazing.
Ingredients for Stuffed Pork Tenderloin
- Pork Tenderloin: Tender and flavorful, this cut is perfect for stuffing and rolling.
- Bacon: Adds richness and a smoky flavor to the filling.
- Mushrooms: Brown or white mushrooms bring earthiness to the dish.
- Onion: For a sweet, savory base in the filling.
- Garlic: Enhances the filling with bold flavor.
- Parsley: Fresh parsley adds a touch of herbaceous brightness.
- Seasonings: Salt, pepper, and olive oil for perfect flavor balance.
Steps to Make Stuffed Pork Tenderloin
- Prepare the Filling
- Cook bacon in an oven-safe skillet until browned. Add onions and mushrooms, cooking until softened. Season with salt, pepper, parsley, and garlic. Set aside.
- Prepare the Pork
- Trim the silver skin from the tenderloin, butterfly it, and pound to 1/2-inch thickness. Season with salt and pepper.
- Stuff and Roll
- Spread the filling over the pork, roll tightly, and secure with toothpicks. Brush with olive oil for added moisture.
- Sear and Bake
- Sear the pork in the reserved skillet until browned on all sides, then bake at 400°F for 18-20 minutes or until it reaches an internal temperature of 145°F.
- Rest and Serve
- Let the pork rest for 10 minutes before slicing into medallions. Brush with pan drippings for extra flavor.
Pro Tips for Success
Trim the silver skin for tenderness, and chill the filling before rolling to make assembly easier. Always use a meat thermometer to ensure the pork is perfectly cooked. Brush with pan drippings for a glossy, flavorful finish.
Serving Suggestions
I love serving this tenderloin alongside creamy garlic mashed potatoes and fresh asparagus from my garden. The pan drippings make an incredible sauce drizzled over everything. For casual dinners we enjoy it with simple roasted vegetables and crusty bread to soak up all those delicious juices.
Make-Ahead and Storage Tips
Prepare the pork up to a day in advance, refrigerate, and bake just before serving. Leftovers can be stored in the fridge for up to 4 days or frozen for 6 months. Reheat gently in a covered pan to retain moisture and flavor.
A Crowd-Pleasing Dish
This stuffed tenderloin has become my signature dish for dinner parties. The moment I bring it to the table sliced to show those beautiful spirals everyone's eyes light up. Even my pickiest guests ask for seconds and the recipe. It's that perfect balance of impressive yet approachable cooking that makes hosting so rewarding.
Substitutions and Variations
Customize this recipe to suit your taste by swapping mushrooms for spinach or sun-dried tomatoes. Add cheese like goat cheese or Parmesan to the filling for extra richness. For a lighter option, substitute bacon with turkey bacon or omit it entirely.
Why This Recipe Stands Out
What makes this pork tenderloin special is how it transforms simple ingredients into something extraordinary. The bacon adds just enough smokiness the mushrooms bring depth and the perfectly cooked pork stays incredibly juicy. It's the kind of recipe that makes people think you spent hours in the kitchen when really it's surprisingly simple.
Perfect for Any Occasion
Whether for a festive gathering or a simple family dinner, Stuffed Pork Tenderloin is a versatile dish that never fails to impress. Serve it as the centerpiece of your holiday spread or enjoy it as a comforting weeknight meal.
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Frequently Asked Questions
- → How do I know when the pork is done?
- Use an instant-read thermometer to check that the thickest part reaches 145-150°F. Let it rest for 10 minutes before slicing for the juiciest results.
- → Can I make this ahead of time?
- You can prepare the mushroom filling and butterfly the tenderloin ahead, but cook just before serving for best results. Leftovers keep for 4 days in the fridge.
- → What's the best way to remove silver skin?
- Slide a sharp knife under the silver membrane and carefully remove it without cutting into the meat. This step is important for tenderness.
- → Can I freeze this dish?
- Yes, it freezes well for up to 6 months. Thaw overnight in the fridge and reheat gently in a covered skillet until just heated through.
- → Why is my pork drying out?
- Make sure to use pork tenderloin, not pork roast, and don't overcook. Searing before baking and letting it rest after cooking helps keep the meat juicy.