Looks fancy. Check. Easy to make. Check. Tastes delicious. Check. Perfect for the holidays or formal dinners. Check!
In this recipe, juicy pork tenderloin is stuffed with bacon and mushrooms then rolled and roasted to perfection.
This dish requires the pork tenderloin to be prepared for rolling up, technically referred to as butterflying, which means the meat should be cut thinly into one large piece. It’s really easy to do but if you are unsure watch this video from Manitoba Pork: How To Butterfly Pork Tenderloin
Prep Time: 20 minutes • Cook Time: 35 minutes • Total Time: 55 minutes
Makes: 6 servings
- 4 tablespoons olive oil, divided
- 2 slices bacon, chopped
- 6 oz fresh mushrooms, coarsely chopped
- 1/3 cup onion, chopped
- 1 1/2 teaspoons coarse or sea salt, divided
- 1/2 teaspoon black pepper, divided
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1 1/2 tablespoons breadcrumbs
- 1 1/2 lb pork tenderloin
- Preheat oven to 400°F.
- In a large, oven-safe skillet, add 2 tablespoons olive oil and chopped bacon and cook over medium heat until browned; about 3 to 4 minutes. Add the mushrooms and chopped onion and sauté 5 minutes, or until soft.
- Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, chopped parsley, and minced garlic. Cook another minute, stirring constantly. Remove the pan from the heat and stir in the breadcrumbs. Transfer the mixture to a bowl.
- Prepare the pork by removing any silver skin. Using a sharp knife, carefully cut horizontally through the tenderloin starting at the tail end, and using a back and forth movement with the knife, continue to the head of the tenderloin, being very careful not to cut all the way through. Carefully open tenderloin like a book so that it lies flat. The head end of the tenderloin is usually thicker than the tail end. To even the thickness of the pork, simply cover with a sheet of plastic wrap, and using the flat side of a meat mallet, hammer the thicker portions until about 1/2-inch thick being careful not to tear through the meat.
- Spread the prepared bacon and mushroom mixture evenly over the surface of the tenderloin making sure to leave about a half-inch border on all sides of the tenderloin. Roll tightly starting with the long end and secure the ends with toothpicks. Once rolled and secure, season the tenderloin on all sides with 1 teaspoon of salt and the remaining 1/4 teaspoon of black pepper.
- In the same skillet used for making the bacon and mushroom mixture, heat 2 tablespoons of oil over medium heat. Once the oil is hot, place tenderloin in the skillet, toothpick side down, sear for about 2 minutes then turn the pork to sear each side; about 2 minutes per side. Transfer the skillet with the tenderloin to the oven and bake at 400°F for 18-20 min or until a meat thermometer reads 145-150°F in the thickest portion of the meat.
- Transfer to a cutting board, and let rest for 10 minutes before slicing.