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Stuffed Pork Tenderloin

This elegant stuffed pork tenderloin combines tender pork with a flavorful filling of mushrooms, spinach, and bacon. Though impressive looking, it's surprisingly easy to make and perfect for special occasions.

Featured in Family Dinner Ideas.

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Updated on Wed, 01 Jan 2025 17:37:17 GMT
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Sliced stuffed chicken roll with a filling of spinach, mushrooms, and bacon, garnished with parsley. Pin it
Sliced stuffed chicken roll with a filling of spinach, mushrooms, and bacon, garnished with parsley. | quickierecipe.com

Stuffed Pork Tenderloin is a beautiful and delicious dish that's perfect for special occasions like Christmas Eve or any holiday dinner. Despite its sophisticated appearance, this recipe is surprisingly simple to prepare, making it a favorite for both family meals and entertaining guests.

A Show-Stopping Favorite

I've been making this stuffed tenderloin for years and it never fails to impress. What I love most is how the bacon and mushroom filling infuses the meat with incredible flavor while keeping it perfectly moist. The way guests' eyes light up when I slice into it revealing that beautiful spiral of filling makes all the preparation worth it.

What You'll Need

  • Pork Tenderloin: Ensure you select tenderloin, not pork loin, for its delicate texture and size.
  • Bacon: Adds a smoky depth to the filling.
  • Spinach: Fresh baby spinach works best for a vibrant, nutrient-rich filling.
  • Mushrooms: Sautéed for earthy flavors.
  • Garlic and Shallots: Provide aromatic richness to the dish.
  • Olive Oil, Salt, and Pepper: Enhance the overall flavor during baking.

Let's Make It Together

Prepare the Filling
Sauté bacon until crispy, add garlic and shallots, then cook mushrooms until tender. Stir in spinach until wilted.
Butterfly the Tenderloin
Trim excess fat and slice the pork tenderloin open without cutting through, creating a flat layer.
Flatten the Meat
Cover with plastic wrap and pound with a mallet until it's about 1/2 inch thick.
Stuff and Roll
Spread the filling evenly, roll the tenderloin, and secure with toothpicks or twine.
Bake to Perfection
Season with olive oil, salt, and pepper. Bake at 375°F (190°C) for 25-35 minutes until internal temperature reaches 145°F.

Making It Perfect

Through many holiday dinners I've learned that a good meat thermometer is your best friend with this recipe. That perfect internal temperature of 145°F makes all the difference between juicy perfection and disappointment. I love that I can prepare it ahead too when I'm planning a big gathering it takes so much stress out of the day.

Serving Your Masterpiece

I love serving this tenderloin with sides that complement its elegance. A winter salad with crisp apple slices and toasted pecans adds such nice contrast while roasted baby potatoes soak up any delicious juices. The best part is watching everyone's reaction when they see those beautiful spirals of filling as I slice into it.

A beautifully arranged platter of sliced stuffed chicken breast, filled with spinach, mushrooms, and bacon, garnished with fresh herbs and drizzled in sauce. Pin it
A beautifully arranged platter of sliced stuffed chicken breast, filled with spinach, mushrooms, and bacon, garnished with fresh herbs and drizzled in sauce. | quickierecipe.com

Frequently Asked Questions

→ How do I properly butterfly the pork tenderloin?
Slice down the middle without cutting all the way through, then pound to an even ½-inch thickness. Remove any thick fat layers first.
→ Why rest the meat after cooking?
Resting for 10 minutes under foil allows the juices to redistribute throughout the meat, ensuring it stays moist when sliced.
→ How do I know when it's done?
Use an instant-read thermometer to check that the internal temperature reaches 145-150°F, typically after 25-35 minutes of roasting.
→ Why place it toothpick side down?
Placing the toothpick side down helps seal the roll and keep the filling in place during cooking.
→ Can I prepare this in advance?
You can prepare the filling and butterfly the pork ahead of time, but it's best to stuff and cook just before serving for optimal results.

Stuffed Pork Tenderloin

A showstopping yet simple holiday dish featuring butterflied pork tenderloin stuffed with a savory mixture of mushrooms, spinach, and bacon.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Meryem

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 portions)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 1½ pound pork tenderloin, butterflied and pounded thin.
02 4 slices bacon, diced.
03 2 cloves garlic, minced.
04 1 small shallot, minced.
05 8 ounces mushrooms, minced.
06 5 ounces spinach.
07 1 tablespoon extra virgin olive oil.
08 Kosher salt and freshly ground pepper.

Instructions

Step 01

Preheat oven to 400°F. Line baking sheet with parchment paper.

Step 02

Cook bacon until crisp, add shallots and garlic. Add mushrooms until tender, then spinach until wilted.

Step 03

Butterfly tenderloin to ½ inch thick, pound between plastic wrap to even thickness.

Step 04

Add filling to flattened pork, roll carefully and secure with toothpicks. Place on baking sheet, rub with oil and season.

Step 05

Roast 25-35 minutes until 145-150°F internal temperature. Rest covered 10 minutes before slicing.

Notes

  1. Simple but impressive holiday dish.
  2. Place toothpick side down when cooking.
  3. Must rest before slicing.

Tools You'll Need

  • Baking sheet.
  • Skillet.
  • Meat tenderizer or rolling pin.
  • Instant read thermometer.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~