Mushroom, Bacon, and Herb Stuffed Pork Tenderloin

This cold and rainy weather has me in the mood to cook! I recently picked up a pork tenderloin to make this mushroom, bacon, and herb stuffed pork tenderloin recipe I found on Grabbing the Gusto. I loved the flavor of the mushroom stuffing and the pork was moist and tender. The porcini powder gave the pork itself a nice depth of flavor! I served this stuffed pork tenderloin with Kale Sauté with Roasted Butternut Squash, Dried Cranberries, and Pecans along with some roasted carrots, and it was a healthy and delicious meal that my entire family enjoyed.

Mushroom, Bacon, and Herb Stuffed Pork Tenderloin

Ingredients:

How to Make Mushroom, Bacon, and Herb Stuffed Pork Tenderloin

Preheat oven to 350 degrees. Coat a large Dutch oven with cooking spray.

Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.

In a large skillet, cook the bacon until crisp, remove and place on a paper towel; crumble. Add the shallot and mushrooms to the skillet and cook, stirring occasionally, for 4-5 minutes. Add the garlic then cook, stirring constantly, for 1 minute. Stir in the bread crumbs, chicken broth, parsley, basil, sea salt, and freshly cracked pepper, to taste. Mix until well combined.

Rub the entire pork tenderloin with a drizzle of olive oil. Combine the porcini powder, ground fennel, sea salt, and freshly cracked pepper together until well combined. Rub over both sides of the tenderloin. Spread the stuffing mixture down the center of the tenderloin.

Roll up jelly-roll style. Use toothpicks or baker twine to seal together.

Heat the prepared large Dutch oven over medium-high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place it in the oven for 25-30 minutes, or until the pork reaches an internal temperature of 160 degrees.

Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.

Mushroom, Bacon, and Herb Stuffed Pork Tenderloin

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Ingredients:

• 1 pork tenderloin butterflied
• Drizzle of olive oil
• ½ tsp porcini powder
• ½ tsp fennel seeds crushed
• ½ tsp sea salt
• ½ tsp freshly cracked pepper to taste

Stuffing:

• 4 slices of bacon
• 1 shallot diced finely
• 2 cups mushrooms chopped finely
• 2 cloves of garlic minced
• 1 cup fresh bread crumbs
• 2 tbsp fresh parsley chopped
• 2 tbsp fresh basil chopped
• ¼ cup chicken broth

Instructions

• Preheat oven to 350 degrees. Coat a large Dutch oven with cooking spray.
• Place the pork tenderloin on a cutting board. Trim any fat from the meat then remove the silverskin (click here for instructions). Using a very sharp knife make a lengthwise cut down the center of the pork tenderloin, cutting to but not through the other side. Spread the meat open and place a piece of plastic wrap over the top. Working from the center to the edges, pound lightly with the flat side of a meat mallet to form a rectangle.
• In a large skillet, cook the bacon until crisp, remove and place on a paper towel; crumble. Add the shallot and mushrooms to the skillet and cook, stirring occasionally, for 4-5 minutes. Add the garlic then cook, stirring constantly, for 1 minute. Stir in the bread crumbs, chicken broth, parsley, basil, sea salt, and freshly cracked pepper, to taste. Mix until well combined.
• Rub the entire pork tenderloin with a drizzle of olive oil. Combine the porcini powder, ground fennel, sea salt, and freshly cracked pepper together until well combined. Rub over both sides of the tenderloin. Spread the stuffing mixture down the center of the tenderloin.
• Roll up jelly-roll style. Use toothpicks or baker twine to seal together.
• Heat the prepared large Dutch oven over medium-high heat. Place the stuffed pork tenderloin in the pan and cook for 4-5 minutes or until golden brown. Flip the pork over and place it in the oven for 25-30 minutes, or until the pork reaches an internal temperature of 160 degrees.
• Remove from the oven and let the meat rest for at least 5 minutes before slicing and serving. Enjoy.

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Comment:

Roberta — November 16, 2015 @ 3:27 pm

I have never had a good quality pan such as All-Clad for cooking and think what a difference it would make in cooking dinners. The first thing I would make is Chicken Romano with a white wine caper sauce.

Congratulations Roberta! You are now the owner of an amazing All-Clad NS1 Nonstick Induction Chef’s Pan! Send me an e-mail with your full name and mailing address so All-Clad & Williams-Sonoma can get your new chef’s pan to you. Thank you for being a loyal reader!