Incredibly Delicious Stuffed Pork Tenderloin: An Easy Family Favorite
Hello, fellow home cooks! If you’re craving a dinner that feels special enough for guests but easy enough for a Tuesday night, this stuffed pork tenderloin is your answer. Ready in about 45 minutes, it’s impressive, manageable, and full of fantastic flavor—let’s craft something wonderful together!
Why You’ll Love This Stuffed Pork Tenderloin
- Impressive, Yet Totally Achievable: It looks like a restaurant-worthy dish, but I promise it’s easier than you think. You’ll feel like a star chef!
- Bursting with Flavor: The savory mushroom and turkey bacon filling, combined with the tender pork, creates a truly delicious experience in every bite.
- Quick Enough for Weeknights: With a prep and cook time of around 45 minutes, this stuffed pork tenderloin is perfect for those busy evenings when you still want a home-cooked meal.
- Versatile & Adaptable: This recipe is a fantastic base. Feel free to get creative with the filling to suit your taste or what you have on hand!
Craving another quick, comforting main? Try our cozy weeknight chicken cacciatore.
Easy Stuffed Pork Tenderloin: Remarkable Flavor In 45 Minutes
Ingredients
Equipment
Method
- Preheat your oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp oil. Toss in your chopped smoked turkey bacon and cook until it’s nicely browned, about 3-4 minutes. Next, add the sliced mushrooms and chopped onion to the skillet. Sauté them for about 5 minutes until they soften up. Season this beautiful filling with 1/2 tsp salt, 1/4 tsp black pepper, your chopped parsley, and minced garlic. Stir and cook for just another minute until fragrant. Transfer this mixture to a plate.
- Now, let’s prepare the pork. Remove the silver skin from your pork tenderloin. Cut a slit down the long end of your tenderloin, but be careful not to cut all the way through. Gently open it up like a book. Cover the tenderloin with plastic wrap and use the flat side of a meat mallet to pound it until it’s about 1/2 inch thick. Try not to tear through the meat.
- Spread your prepared mushroom mixture evenly over the surface of the pounded tenderloin, leaving a small 1/2 inch border around the edges. Starting with one of the long ends, tightly roll the tenderloin up, like a jelly roll or hot-dog style. Secure the roll with 6-7 toothpicks, poking them parallel to each other to create a relatively flat surface for searing. Season the entire exterior of your rolled pork tenderloin with the remaining 1 tsp salt and 1/4 tsp black pepper.
- Return the same skillet to medium heat and add the remaining 2 Tbsp oil. Once the oil is shimmering hot, carefully place the stuffed pork tenderloin into the skillet, toothpick-side-down. Sear it for about 2 minutes per side, aiming for a total of 6-8 minutes of searing until golden brown all over. Transfer the skillet containing the tenderloin directly into your preheated oven. Bake for 18-20 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 145-150˚F.
- Finally, remove the skillet from the oven and transfer the stuffed pork tenderloin to a cutting board. Brush it with the delicious pan drippings and let it rest for 10 minutes before slicing into thick rings. A final brush with more pan drippings and a sprinkle of fresh parsley makes this stuffed pork tenderloin truly shine!
Equipment You’ll Need
Here’s a quick rundown of the tools that will help you create this fantastic stuffed pork tenderloin:
- Oven-safe large skillet
- Meat mallet or rolling pin
- Plastic wrap
- Sharp knife
- Cutting board
- Plate
- Measuring cups and spoons
- Toothpicks or butcher’s twine
- Tongs
- Instant-read thermometer
Ingredients for Your Delicious Stuffed Pork Tenderloin
Here’s what you’ll need to make this delightful stuffed pork tenderloin:
- 4 Tbsp olive oil (divided)
- 2 slices smoked turkey bacon (chopped)
- 6 oz brown mushrooms (thinly sliced)
- 1/3 cup onion, chopped ((from 1/2 small onion))
- 1 1/2 tsp sea salt (divided)
- 1/2 tsp black pepper (divided)
- 1 garlic clove (minced)
- 1/4 cup fresh parsley (chopped, plus more to garnish)
- 1 1/2 lb beef tenderloin (silver skin removed)
How to Prepare Stuffed Pork Tenderloin: A Step-by-Step Guide
Let’s get cooking this amazing stuffed pork tenderloin! Preheat your oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp oil. Toss in your chopped smoked turkey bacon and cook until it’s nicely browned, about 3-4 minutes. Next, add the sliced mushrooms and chopped onion to the skillet. Sauté them for about 5 minutes until they soften up. Season this beautiful filling with 1/2 tsp salt, 1/4 tsp black pepper, your chopped parsley, and minced garlic. Stir and cook for just another minute until fragrant. Transfer this mixture to a plate.
Now, let’s prepare the pork. Remove the silver skin from your beef tenderloin (oops, I meant to say pork tenderloin – a little slip of the fingers there!). Cut a slit down the long end of your tenderloin, but be careful not to cut all the way through. Gently open it up like a book. Cover the tenderloin with plastic wrap and use the flat side of a meat mallet to pound it until it’s about 1/2 inch thick. Try not to tear through the meat.
Spread your prepared mushroom mixture evenly over the surface of the pounded tenderloin, leaving a small 1/2 inch border around the edges. Starting with one of the long ends, tightly roll the tenderloin up, like a jelly roll or hot-dog style. Secure the roll with 6-7 toothpicks, poking them parallel to each other to create a relatively flat surface for searing. Season the entire exterior of your rolled pork tenderloin with the remaining 1 tsp salt and 1/4 tsp black pepper.
Return the same skillet to medium heat and add the remaining 2 Tbsp oil. Once the oil is shimmering hot, carefully place the stuffed pork tenderloin into the skillet, toothpick-side-down. Sear it for about 2 minutes per side, aiming for a total of 6-8 minutes of searing until golden brown all over. Transfer the skillet containing the tenderloin directly into your preheated oven. Bake for 18-20 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 145-150˚F.
Finally, remove the skillet from the oven and transfer the stuffed pork tenderloin to a cutting board. Brush it with the delicious pan drippings and let it rest for 10 minutes before slicing into thick rings. A final brush with more pan drippings and a sprinkle of fresh parsley makes this stuffed pork tenderloin truly shine!
Securing Your Stuffed Pork Tenderloin: Twine vs. Toothpicks
You’ve got your delicious filling ready, and your pork tenderloin butterflied and pounded thin. Now comes the crucial step of securing your stuffed pork tenderloin so that glorious filling stays put. You have two excellent options: butcher’s twine or toothpicks.
The recipe calls for toothpicks, and they work wonderfully. Simply arrange your filling evenly over the pounded tenderloin, leaving a small border. Then, roll it up tightly. To secure it, insert toothpicks horizontally along the seam of the roll, spaced about an inch apart. You can also insert a few toothpicks across the cut ends if they look like they might gape open. The key with toothpicks is to ensure they are inserted parallel to each other, creating a somewhat flat surface to help it sear evenly.
Alternatively, you can use butcher’s twine. After filling and rolling your tenderloin, tie it securely with kitchen twine. Start by tying a knot at one end. Then, loop the twine around the tenderloin at one-inch intervals, pulling snugly to create a firm roll. Tie off the other end. This method often results in a more uniformly shaped roast and can prevent any small bits of filling from escaping. Whichever method you choose, the goal is a compact, well-secured roll ready for searing and roasting.
Creative Stuffing Variations for Your Stuffed Pork Tenderloin
While the mushroom and turkey bacon filling is fantastic, the beauty of a stuffed tenderloin is its versatility! You can truly customize the filling to your heart’s content.
- Mediterranean Delight: Think chopped Kalamata olives, sun-dried tomatoes packed in oil (drained), crumbled feta cheese, and a pinch of oregano.
- Italian Sausage & Spinach: Sautéed Italian sausage (casing removed), wilted spinach, and grated Parmesan cheese.
- Apple & Sage: Finely diced apples (like Honeycrisp), toasted chopped pecans or walnuts, fresh sage, and a hint of nutmeg. This offers a lovely sweet and savory profile.
- Cream Cheese & Herbs: Softened cream cheese mixed with chopped chives, parsley, dill, and a dash of lemon zest. For a vegetarian option, this filling is also wonderful stuffed into large mushrooms or chicken breasts.
- Fruity & Nutty: Dried cranberries or apricots, chopped almonds or pistachios, and a sprinkle of cinnamon.
Remember to ensure your filling ingredients are cooked or prepped appropriately before spreading them onto the tenderloin.
Delicious Pairings: What to Serve with Stuffed Pork Tenderloin
This elegant stuffed pork tenderloin deserves equally delightful companions! I love pairing it with sides that offer a nice contrast in texture and flavor.
- Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted with a little olive oil, salt, pepper, and maybe some rosemary.
- Garlic Mashed Potatoes: Creamy, comforting mashed potatoes are always a winner.
- Asparagus with Lemon: Simple steamed or roasted asparagus with a squeeze of fresh lemon brightens up the plate.
- Green Bean Almondine: Crisp-tender green beans tossed with toasted slivered almonds.
- Quinoa Pilaf: A light and fluffy quinoa pilaf with herbs or a touch of lemon zest offers a healthy grain option.
- Simple Side Salad: A crisp green salad with a light vinaigrette provides a refreshing counterpoint.
- Hearty Soup Starter: Begin with a bowl of cozy weeknight minestrone soup to round out the meal.
- Sweet Finish: Cap the evening with a slice of rich and easy Snickers Pie.
Sauces and Glazes to Elevate Your Pork
While the pan drippings from searing offer wonderful flavor, a little extra sauce can take your stuffed pork tenderloin to the next level.
- Apple Cider Reduction: Deglaze the pan after searing the pork with a splash of apple cider, scraping up any browned bits. Let it simmer and reduce until slightly syrupy.
- Dijon Cream Sauce: Whisk a tablespoon of Dijon mustard and a splash of heavy cream into the pan drippings after the pork is cooked and rested. Simmer gently until slightly thickened.
- Balsamic Glaze: Drizzle a store-bought or homemade balsamic glaze over the sliced pork for a sweet and tangy finish.
- Mushroom Gravy: If you have extra mushrooms, you can easily whip up a simple gravy to serve alongside.
Troubleshooting Common Stuffed Pork Tenderloin Problems
Even the best home cooks encounter little hiccups! Here are a few common issues and how to solve them:
- Stuffing Falls Out: This often happens if the tenderloin isn’t rolled tightly enough or isn’t secured well with toothpicks or twine. Make sure to leave a border for the filling and tie or skewer securely.
- Pork is Dry: Pork tenderloin is lean and can dry out quickly if overcooked. Always use an instant-read thermometer and pull the pork when it reaches the target temperature (145-150°F). Resting the meat is also crucial for retaining moisture.
- Uneven Cooking: If your tenderloin is unevenly pounded, one end might cook faster than the other. Aim for an even 1/2-inch thickness when pounding. Searing all sides before baking also helps ensure more even cooking.
- Filling is Bland: Ensure you season your filling mixture well before stuffing. Taste and adjust seasonings before spreading it on the pork.
Dietary Adaptations and Substitutions
This stuffed pork tenderloin is quite adaptable! Here are some ideas for common dietary needs:
| Ingredient | Gluten-Free Swap | Dairy-Free Swap | Lower Carb Swap |
|---|---|---|---|
| Smoked Turkey Bacon | Most are GF, check label | Most are DF, check label | Ensure no added sugars |
| Mushrooms | Naturally GF | Naturally DF | Naturally Low Carb |
| Onion | Naturally GF | Naturally DF | Naturally Low Carb |
| Parsley | Naturally GF | Naturally DF | Naturally Low Carb |
| Pork Tenderloin | N/A | N/A | N/A |
| Olive Oil | N/A | N/A | N/A |
| Sea Salt | N/A | N/A | N/A |
| Black Pepper | N/A | N/A | N/A |
| Garlic | Naturally GF | Naturally DF | Naturally Low Carb |
| Stuffing Add-ins | |||
| Feta Cheese | Use GF breadcrumbs if needed | Use nutritional yeast for flavor | Omit or use dairy-free alternative |
| Dried Cranberries | Naturally GF | Naturally DF | Omit or use a low-carb dried fruit |
| Pecans/Walnuts | Naturally GF | Naturally DF | Naturally Low Carb |
| Breadcrumbs | Gluten-free breadcrumbs or almond flour | Panko (check label) or almond flour | Almond flour or crushed pork rinds |
For a gluten-free stuffed pork tenderloin, simply ensure any additions like breadcrumbs (if used in a variation) are certified gluten-free. For dairy-free, omit cheese or use dairy-free alternatives. For lower carb, focus on vegetable fillings and nuts, avoiding fruits or starches like breadcrumbs.
Make-Ahead, Storage, and Reheating
You can definitely get a head start on this delicious stuffed pork tenderloin!
- Make-Ahead: Prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. You can also butterfly and pound the tenderloin a few hours ahead, cover it tightly with plastic wrap, and keep it chilled. Assemble and cook the dish just before you plan to serve it for the best results.
- Storage: Leftover cooked stuffed pork tenderloin will keep well in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, gently warm individual slices in a skillet over low heat with a splash of broth or water to add moisture, or reheat larger portions in a preheated oven at 300°F (150°C) until warmed through. Avoid microwaving, as it can sometimes dry out the meat.
Can You Freeze Stuffed Pork Tenderloin?
Freezing a fully prepared but uncooked stuffed pork tenderloin roulade is possible, but it requires careful handling to maintain quality. After assembling and securing the roulade (before searing), wrap it tightly in plastic wrap, then in aluminum foil. You can freeze it for up to 1-2 months. When ready to cook, thaw it completely in the refrigerator overnight. You’ll then want to sear it as usual, and it may require a slightly longer cooking time in the oven. Keep in mind that texture can sometimes be slightly altered after freezing and thawing.
Frequently Asked Questions
- What temperature should stuffed pork tenderloin be cooked to? For perfectly cooked and juicy pork, aim for an internal temperature of 145-150°F (63-65°C) in the thickest part of the meat, measured with an instant-read thermometer. The USDA recommends 145°F, followed by a 3-minute rest.
- Why is my pork tenderloin pink after cooking? A slight pink hue in pork tenderloin cooked to 145°F is perfectly normal and indicates it’s cooked to a tender, juicy doneness. It does not mean the pork is undercooked.
- Can I use pork loin instead of tenderloin? While you can stuff pork loin, it has a different texture and thickness. Pork tenderloin is generally preferred for its tenderness and quick cooking time when making a roulade-style dish like this stuffed pork tenderloin.
Conclusion and Call to Action
There you have it – a delicious stuffed pork tenderloin that’s ready to grace your table! I truly hope this recipe brings a little extra joy and comfort to your kitchen. It’s a wonderful reminder that with a few simple steps, you can create a meal that’s both beautiful and incredibly tasty. Don’t be shy; give this recipe a try and let me know how it turns out! I absolutely love hearing from you, so please leave a comment below with your thoughts, questions, or any creative stuffing variations you dreamed up. Happy cooking!
