Mushroom, Bacon, and Herb Stuffed Pork Tenderloin
This cold and rainy weather has me in the mood to cook! I’ve been having a lot of fun in the kitchen lately, creating new recipes and old favorites. I recently picked up a pork tenderloin so I could make this recipe I found at Grabbing the Gusto. Not only is this stuffed pork tenderloin delicious and comforting, but it’s also pretty, which means it’s nice enough to serve to dinner guests. I really loved the flavor of the mushroom stuffing and the pork was moist and tender. The porcini powder really gave the pork itself a nice depth of flavor–I’ll be using this powder on lots of things in the future! I served this stuffed pork tenderloin with Kale Sauté with Roasted Butternut Squash, Dried Cranberries, and Pecans along with some sautéed carrots. It was a healthy and delicious meal that my entire family enjoyed.
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 bakers 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 into 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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The winner of the All-Clad NS1 Nonstick Induction Chef’s Pan valued at $99.95 sold exclusively at Williams-Sonoma, is comment number: 120
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!
I have to try that stuffing! So good!
I really like stuffed pork loin and yours looks delicious. I’m surprised you could get all that stuffing rolled up in there.
Pork is such good stuff, isn’t it? Loads of flavor. It’s becoming my favorite meat (after lamb). Anyway, what a great way to cook pork tenderloin! Terrific stuffing, great dish. Thanks.
What a great stuffing for pork tenderloin. Beautiful dish.
This looks totally scrummy 🙂
I made this today and it delicious. I couldn’t find dried mushrooms anywhere so I just used a little garlic powder. It’s a keeper. Thanks for the recipe.
I love to work with pork tenderloins………………They always provide a quick and easy to achieve excellent tasting attractive results. Thank you for sharing this one.
I have had All-Clad for 30-40?years. Still great – never loses its shape, stays flat. You will love it. Pork dinner sounds delicious. Going to try it.
Pork loin sounds delicious and easy. I can’t wait to try this recipe.Pork is economical and tasty. I have a mixed household 8 to 84 and they all love pork.
I never used garlic cloves and porcine powder before. It tasted soooo good!