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Mushroom, Bacon, and Herb-Stuffed Pork Tenderloin
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Mushroom, Bacon, and Herb-Stuffed Pork Tenderloin

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven
  • Meat Thermometer

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 the link up above 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 breadcrumbs, 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 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's twine to seal it 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 it reaches an internal temperature of 160 degrees with a meat thermometer.
  • Remove from the oven. Let the meat rest for at least 5 minutes before slicing and serving. Enjoy.