Discover the secrets to achieving consistently succulent Mushroom-Stuffed Pork Tenderloin with ease. Pork tenderloin is a versatile and accessible ingredient that effortlessly accommodates your everyday dinner plans or elevates your culinary finesse for special occasions. In this recipe, a lean pork tenderloin transforms into a delectable masterpiece, generously brimming with a savory mushroom stuffing and roasted to absolute perfection.
Maintaining a stock of pork tenderloins in your freezer is a smart kitchen choice. These tender cuts of meat are not only budget-friendly but also deliver a delightful canvas for your culinary creativity. Our recipe unveils a tasteful and elegant dish that may appear sophisticated, yet it is refreshingly straightforward to prepare.
This Mushroom-Stuffed Pork Tenderloin dish beckons to both your practicality and gourmet aspirations. The reliable pork tenderloin, when filled with a mouthwatering mushroom stuffing, promises a meal that is delectable and satisfying, no matter the occasion. Whether it’s a hurried weeknight meal or a gathering of discerning guests, this recipe will guide you towards achieving pork tenderloin perfection, ensuring that every bite is tender, juicy, and bursting with flavor.Print
Mushroom-Stuffed Pork Tenderloin
How to make perfectly moist Mushroom-Stuffed Pork Tenderloin, every time. Pork Tenderloin is a meal easy enough for a busy weeknight and impressive enough to serve to guests! A lean pork tenderloin is filled with a flavorful mushroom stuffing and roasted to perfection..
- Prep Time: :25
- Cook Time: :45
- Total Time: 1:10
- Yield: 6 1x
- Category: Entree
- Method: Stove/Grill
- 5 tablespoons extra-virgin olive oil, plus more for brushing
- 4 slices bacon, chopped
- 8 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground pepper
- 1 clove garlic, finely chopped
- 1 tablespoon breadcrumbs
- 1/2 cup chopped fresh parsley
- 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
- 1/2 teaspoon grated lemon zest
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
- Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
- Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
- Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
- Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
- Pork tenderloin is a very lean cut of meat so it can easily become dry if cooked too long. I would strongly suggest using a thermometer to make sure your pork is perfectly cooked!
Keywords: Mushroom-Stuffed Pork Tenderloin