There’s something magical about transforming a simple pork tenderloin into a feast fit for royalty. Picture this: a cozy Sunday afternoon, the aroma of herbs and spices wafting through the house, mingling with laughter and the sound of a football game in the background—oh, the joy of fall gatherings! Stuffed with love and flavorful goodness, this recipe is not just food; it’s a story of warmth and togetherness, a reminder that sometimes the best meals are those we create with our hearts.
Steps
- Start by preparing the bacon mushroom filling. In an oven-safe skillet over medium heat, cook chopped bacon until browned. Add sliced mushrooms and chopped onions, and sauté for about 5 minutes until soft. Season with salt, pepper, parsley, and minced garlic, cooking for an additional minute.
- Preheat the oven to 400°F. Prepare the pork tenderloin by removing the silver skin. Make a lengthwise cut along the tenderloin without cutting all the way through, then open it like a book. Cover with plastic wrap and pound to an even 1/2-inch thickness.
- Spread the mushroom filling evenly over the opened tenderloin, leaving a small border. Roll the tenderloin tightly from the long end and secure it with toothpicks. Season the outside with salt and pepper.
- In the same skillet, heat olive oil over medium heat. Place the rolled pork, toothpick-side down, and sear for about 2 minutes on each side until browned. Transfer the skillet to the oven and bake for 18-20 minutes or until the internal temperature reaches 145°-150°F.
- Remove the skillet from the oven and brush the pork with pan drippings. Let it rest on a cutting board for 10 minutes before slicing into medallions. For added flavor, brush the slices with more pan drippings and garnish with fresh parsley if desired.
Ingredients
- 1 1/2 lb pork tenderloin, silver skin removed
- 4 tablespoons olive oil, divided
- 2 slices bacon, chopped
- 6 oz brown mushrooms, thinly sliced
- 1/3 cup onion, chopped (from 1/2 small onion)
- 1 1/2 teaspoons sea salt, divided
- 1/2 teaspoon black pepper, divided
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped (plus additional for garnish)
Nutritional Values
Calories: 1380 kcal | Carbs: 12 g | Protein: 144 g | Fat: 78 g | Saturated Fat: 12 g | Cholesterol: 438 mg | Sodium: 3900 mg | Potassium: 3594 mg | Vitamin A: 1260 IU | Vitamin C: 24.6 mg | Calcium: 102 mg | Iron: 8.4 mg
FAQ
- Can I use pork loin instead of pork tenderloin for this recipe?
- While pork loin and pork tenderloin may sound similar, they are not the same. Pork tenderloin is more tender and cooks faster, making it ideal for this recipe. It is also easier to stuff due to its smaller size.
- Do I need to remove the silver skin from the pork tenderloin?
- Yes, it is important to remove the silver skin from the pork tenderloin. The silver skin does not break down during cooking and can become tough and chewy.
- Is it normal for pork tenderloin to be pink in the center?
- Yes, a slightly pink center is normal for pork tenderloin. The USDA recommends cooking pork to an internal temperature of 145°F, which can result in a pink center.
- How should I store and reheat leftover stuffed pork tenderloin?
- Store leftover pork tenderloin in an airtight container in the refrigerator for up to 4 days or freeze for up to 6 months. To reheat, thaw in the refrigerator overnight and warm in a skillet over medium heat until just heated through.
- What are some good sides to serve with stuffed pork tenderloin?
- Stuffed pork tenderloin pairs well with a variety of sides. Consider serving it with garlic mashed potatoes, roasted vegetables like cauliflower or Brussels sprouts, or a fresh garden salad.
Tips
- Trim the Silver Skin: Always remove the silver skin from the pork tenderloin before cooking. This layer does not break down during cooking and can make the meat chewy and tough.
- Secure the Roll Tightly: When rolling the stuffed pork, ensure it’s tight to prevent the filling from spilling out during cooking. Use toothpicks to secure the roll, placing them parallel to create a flat cooking surface.
- Utilize Pan Drippings: After baking, brush the pork with pan drippings for enhanced flavor. The drippings have concentrated flavors that add a delicious, golden glaze to the tenderloin.
- Check Temperature for Doneness: Use an instant-read thermometer to ensure the pork reaches 145?F at its thickest part. This prevents overcooking and ensures the pork remains juicy and flavorful.
Equipment
- Oven-safe skillet – A skillet that can be transferred from the stovetop to the oven.
- Meat mallet – Used for pounding the pork tenderloin to the desired thickness.
- Instant-read thermometer – To accurately measure the internal temperature of the pork for doneness.
