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.

 

 

Mushroom, Bacon, and Herb Stuffed Pork Tenderloin

 

Yield: 6 

Total Time: 45 minutes +/-

Ingredients:

1 pork tenderloin, butterflied
Drizzle of olive oil
1/2 tsp porcini powder
1/2 tsp fennel seeds, crushed
1/2 tsp sea salt
1/2 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
1/4 cup chicken broth

Directions:

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 to seal together or bakers twine.

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.

Recipe and photos by For the Love of Cooking.net
Original recipe by Grabbing the Gusto

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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

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!