stuffed pork tenderloin

A juicy Stuffed Pork Tenderloin loaded with mushrooms and bacon. This pork roulade looks fancy but it is an EASY and inexpensive way to feed a crowd.

Stuffed Pork Tenderloin

olive oil (divided)

bacon (chopped)

oz brown mushrooms (thinly sliced)

onion, chopped ((from 1/2 small onion))

tsp sea salt (divided)

tsp black pepper (divided)

garlic (minced)

parsley

lb pork tenderloin (silver skin removed)

Preheat oven to 400˚F.&nbsp;In an oven-safe large skillet over medium heat, add 2 Tbsp oil with chopped bacon and and cook until browned (3-4 minutes). Add sliced mushrooms and chopped onion and sauté&nbsp;5 minutes or until soft.&nbsp;

Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley and minced garlic. Cook another minute stirring constantly then transfer to a plate.&nbsp;

Stuffing for Pork Tenderloin:

Remove Silver Skin from Pork Tenderloin.&nbsp;Cut a slit all the way down the long end of your tenderloin, making sure not to cut all the way through. Open tenderloin like a book, cover with a sheet of plastic wrap and pound with the flat side of a meat mallet until 1/2" thick without tearing through the meat.&nbsp;

Spread mushroom mixture evenly over the surface of the tenderloin, leaving 1/2" at the borders. Roll tightly starting with the long end (hot-dog style) and secure the ends with 6-7 toothpicks. Poke toothpicks through parallel to each other to create a flat cooking surface. Season all over with 1 tsp salt and 1/4 tsp black pepper.&nbsp;

Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 400˚F for 18-20 min or until an instant read thermometer reads 145-150˚F in the thickest portion of the meat.

Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.

How to Stuff Pork Tenderloin

Juicy Stuffed Pork Tenderloin loaded with mushrooms and bacon is an easy, inexpensive and tasty way to feed a crowd or make for dinner. 
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INGREDIENTS for Mushroom Bacon Stuffed Pork Tenderloin:

4 Tbsp olive oil, divided
2 slices bacon, chopped
6 oz brown (baby bella) mushrooms thinly sliced
1/2 small onion (1/3 cup), finely chopped
1.5  tsp sea salt, or to taste, divided
1/2 tsp black pepper, divided
1 garlic clove, minced
1/4 cup chopped fresh parsley, plus more to garnish
1 pork tenderloin (1 1/2 lb), silver skin removed

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Easy Mushroom Bacon Stuffed Pork Tenderloin - Natasha's Kitchen

This Stuffed Pork Tenderloin is packed with flavor from balsamic caramelized onions, crumbled bacon, manchego cheese, and spinach. The whole thing is rolled up and grilled until the pork is juicy and the cheese is nice and melted.

pork

Award-Winning Chicken Seasoning

bacon (diced)

oz cream cheese (softened)

oz manchego cheese (grated)

baby spinach leaves

onion

Tablespoons butter

Tablespoons balsamic vinegar

Cook the bacon. Preheat a 9 inch cast iron skillet over medium-high heat. Add the bacon pieces and cook until the fat is rendered and the bacon pieces are crisp. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.

Make the balsamic caramlized onions. Add the butter and the sliced red onions to the empty skillet. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.

Remove the fat from the tenderloin. Place the pork tenderloin on a large cutting board. Remove any excess fat or silverskin from the exterior of the tenderloin.

Butterfly the pork. Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about 1/2 inch above the cutting board. Keep the slices parallel to the cutting board and roll open the tenderloin while slicing. 

Stuff the tenderloin. Spread the softened cream cheese on top of the butterflied tenderloin. Sprinkle with the shredded manchego cheese, caramelized onions, baby spinach leaves, and bacon pieces.

Fire up the grill. Preheat your grill to Medium-High heat (about 375 degrees F) for two-zone cooking (one indirect heat side of the grill, one direct heat side). You can also cook this in your oven at the same temperature.

Roll and secure. Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. It&#x27;s okay if there are a few casualties that fall out the sides while rolling. Tie the roll together with butcher&#x27;s twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin liberally with the Chicken Seasoning. 

Grill the tenderloin. Place the stuffed pork tenderloin directly on the grill grates on the indirect heat side of the grill. Cook for approximately 20-30 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat. Turn the pork tenderloin every 5 minutes while cooking.

Rest and serve. Remove the tenderloin from the grill. Allow it to rest at least 5-10 minutes before removing the butcher&#x27;s twine, slicing the tenderloin into 1 inch thick rounds, and serving. 

https://www.youtube.com/watch?v=mwc8Yno9wmY

This Stuffed Pork Tenderloin is packed with flavor from balsamic caramelized onions, crumbled bacon, manchego cheese, and spinach. The whole thing is rolled up and grilled until the pork is juicy and the cheese is nice and melted. RECIPE HERE: https://heygrillhey.com/stuffed-pork-tenderloin/

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Stuffed Pork Tenderloin - How To

This easy stuffed pork tenderloin can be made ahead of time. It’s simple to make and delicious!

mushrooms

spinach (1 small bag)

garlic

thyme

soy sauce

cream cheese

bread crumbs

pork tenderloin (approx 1.5lbs)

dijon mustard

salt & pepper

Preheat oven to 450°F.

Heat 1 tablespoon olive oil in a pan. Add mushrooms, soy sauce and garlic, cook about 5 minutes until softened (don’t completely cook the mushrooms dry, the juice helps keep the lean pork moist).

Add chopped spinach and cook until wilted.  Remove from heat and add cream cheese, panko crumbs and thyme, stir until mixed.

Place filling in the fridge until completely cooled

FILLING

Butterfly the pork tenderloin by cutting in half lengthwise (but not all the way through) and open it like a book.

Pound the pork so it is even (about ½″) thick.

Spread cooled filling over the surface of the pork and roll up jelly roll style and secure with toothpicks.

Mix the dijon with 1 tablespoon olive oil and brush tenderloin. Season with salt and pepper

Bake for about 25-30 minutes until the temperature reaches 135°F.

Broil for another 5 minutes or until browned and internal temperature is 145°F.

Let rest 5 minutes before slicing.

PORK TENDERLOIN

A delicious and quick weeknight meal- anybody can make it!

Spinach and Artichoke Stuffed Pork Tenderloin

salt

pepper

8 oz block of cream cheese

artichoke hearts (sliced and chopped)

spinach

parmesan cheese

tbsp pepper

Preheat oven to to 400 degrees farenheit

Butterfly pork loin following instructions above. Cover with a sheet of plastic wrap and pound with the flat side of a meat tenderizer (pounding with a rolling pin works in a pinch) until 1/2" to 3/4" &nbsp;thick (without tearing through meat).

Combine ingredients for spinach/artichoke mixture.&nbsp;TIP- Make sure you drain your spinach and artichoke well to prevent excess moisture- a wire mesh strainer works great.

Spread spinach/artichoke mixture on pork tenderloin. Roll tightly, and tie with &nbsp;cooking twine to hold everything together.

Sprinkle pork loin with salt and pepper. Sear pork loin in 1 tbsp of olive oil for 3-5 minutes, or until dark golden sear develops.&nbsp;

Place pork loin on foil lined sheet pan, and bake until internal temperature at thickest part of meat reads 150-165 degrees internally.

With a few steps and a sharp knife, making Stuffed Pork Tenderloin is easy and delicious. This tender cut of pork is such a great option when making any stuffed dish. Our stuffed pork tenderloin recipe is filled with sweet caramelized onions, sundried tomatoes, sage, and goat cheese for a creamy and savory flavor.

Stuffed Pork Tenderloin Recipe with Goat Cheese and Caramelized Onions

pork tenderloins

extra virgin olive oil

unsalted butter

garlic,

sage

tomatoes

black pepper

goat cheese

Slice Like a Book

Using a sharp boning knife, slowly cut along the base of the tenderloin along the entire length. Take care NOT to cut all the way through or separate the cut. This opens up the tenderloin.

Make Second Slice Like Tri-Fold

Continuing with your knife, continue to open the tenderloin with a similar cut again. Carefully cutting along the length of the tenderloin until you can open up the meat a second time.

Flatten

Now that we have a tri-fold style cut, cover with a large portion of plastic wrap. Using meat pounder gently flatten the meat, starting in the center of the tenderloin and working your way toward the outer edges. The goal is to have a roughly equal rectangle that we’ll apply the seasoning and filling to.

How to Butterfly Pork Tenderloin

Sauté and Caramelize Onions

In a large pan over medium-low heat, add olive oil, butter, and red onions. Stir occasionally for 40 minutes until dark in color and caramelized. If the onions are not cooking evenly lower the heat.

Add Remaining Ingredients

After 40 minutes, or the onions have the right caramelization, add the garlic, sage, and sun-dried tomatoes. Continue to saute for an additoinal 5 – 7 minutes to warm and soften. Add salt and pepper.

Add Filling and Goat Cheese

Take the filling and place on the butterflied pork tenderloins. Since we’re rolling it, leave about 1/2 inch of space from the edges then add goat cheese in small chunks.

Roll and Tie

Roll the stuffed pork tenderloin tightly and tie with kitchen twine.

Making Stuffing

Prepare Grill

Prepare your grill for two-zone (or indirect) grilling, targeting 450 degrees as the ambient temperature in the grill.

Grill Direct

Place the tied stuffed pork tenderloin over direct heat. Cover and grill for up to 5 minutes or you see a nice sear and color. Flip and continue to grill direct for additional 3 – 5 minutes, covered, until you see a nice sear.

Grill Indirect

Move to indirect heat, cover grill and continue to cook until the internal temperature of the middle of the pork is 135 – 140 degrees Fahrenheit using an instant read thermometer like the Thermoworks MK4 Thermapen.

Rest and Serve

Remove from grill, and let rest for 10 minutes. Then remove the kitchen twine, slice and serve with your favorite sides.

Grilling Stuffed Tenderloin

Juicy Mediterranean Stuffed Pork Tenderloin is stuffed with spinach, feta, and sundried tomatoes with a rich and tangy balsamic rosemary glaze.

Mediterranean Stuffed Pork Tenderloin

olive oil

red pepper flakes

baby spinach

feta cheese

balsamic vinegar

Tablespoon rosemary, chopped

lemon zest

garlic, grated

Kosher salt

Preheat the oven to 425 degrees.

Heat the oil in a small skillet over...

Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.

Combine balsamic, oil, mustard, rosemary, lemon zest, garlic,...

Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.

Slice the tenderloin down the middle lengthwise, leaving...

Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.

Roast the tenderloin for 15 minutes, then reduce...

Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.

https://mediavine-res.cloudinary.com/video/upload/xgaghklh4cnsh1rjhcuk.mp4

This Stuffed Pork Tenderloin is packed with flavor thanks to a spinach, sundried tomato, and feta filling and an amazing rosemary balsamic glaze. This pork tenderloin recipe is easy enough for any home cook, but it delivers restaurant worthy results!

This succulent stuffed pork tenderloin is so easy to make, you’ll add it to your regular rotation.

lbs pork tenderloin (OR 1 boneless pork loin)

tbs melted butter (for basting)

breadcrumbs (see NOTES)

onion (finely chopped (use a small onion if you prefer less in the stuffing))

parsley (OR 2 tbs dehydrated parsley)

butter

poultry seasoning

tsp pepper

Preheat oven to 350℉. Place a rack in a large baking/roasting pan (I use a flat rack).

Prepare pork as follows; If using a boneless loin, cut it in half lengthwise and pound it down to 1/2-inch thickness. Pork tenderloins generally come in 2 pieces so pound each piece down to 1/2-inch thickness.

Mix breadcrumbs, poultry seasoning, parsley, salt and pepper together in a large bowl; set aside.

Melt butter in a small skillet. Add the onions and cook over medium-low heat until they are translucent—don’t let them brown.

Add the entire contents of the skillet to the breadcrumb mixture and mix well until all the bread is coated with the onions/butter mixture.

Divide the stuffing evenly between the 2 pork pieces. Roll up from the short side tightly, forming a “jellyroll.” Secure seam with toothpicks.

Place on the rack in the pan and baste with half the butter.

Bake for 90 minutes, basting again with the melted butter halfway during the cooking, or until the meat registers 160℉ on a meat thermometer.

This stuffed pork tenderloin is filled with spinach, cheese and sun dried tomatoes, then rolled up and roasted to perfection. An elegant meal that's actually quite simple to make!

pork tenderloin

Italian seasoning

sun dried tomatoes (sliced)

mozzarella cheese

potatoes

Salt and pepper

Cooking spray

Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray.

Cut a deep slit all the way down the length of the pork - do not cut all the way through. Lay the pork open like a book and pound to approximately 3/4 inch thick with a meat mallet.

Sprinkle the Italian seasoning, salt and pepper over the pork. Layer the spinach, cheese and sun dried tomatoes over one side of the pork.

Roll the pork up tightly and secure with lengths of kitchen twine - tie each string about 2-3 inches apart.

Season the outside of the pork generously with salt and pepper. Place the pork on the lined sheet pan.

Place the potatoes in a bowl. Add the olive oil to the bowl; toss the vegetables to coat and season to taste with salt and pepper.

Place the potatoes on the sheet pan around the pork.

Place the pan in the oven and cook for 30 minutes or until potatoes are browned and tender and the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer.&nbsp;

Remove pork from heat and let rest for 5 minutes. Remove the string and slice the pork. Sprinkle with parsley and serve immediately with the potatoes.&nbsp;

This Stuffed Pork Loin is quite possibly the best pork tenderloin I have ever had. The filling gives the pork so much flavor!

Stuffed Pork Loin

pork tenderloin ((about 3 pounds, see notes above))

red peppers

bacon (cooked, crumbled)

pesto seasoning ((Knorr or McCormick brand can be found by the gravy/dressing mixes))

spinach leaves

salt and pepper (to taste)

paprika (to taste)

red pepper

If you are using the large tenderloin from Costco, cut it almost in half, then cut the halves almost in half again so that you kind of unfold it a few times and try to pound it out flat to about 1/2&quot; thickness or slightly thinner. If you are using a smaller pork tenderloin, cut almost in half and pound it flat.

Once the tenderloin is flat and has a good surface area, spread the cream cheese all over the top. Lay the roasted red peppers over the cream cheese then sprinkle on the crumbled bacon. Evenly sprinkle on the packages dried pesto seasoning and lay the spinach leaves all over the top.

Roll the pork up (like you would if you were making cinnamon rolls) and tie it shut with 3 or 4 pieces of kitchen twine if needed. Next, rub olive oil, paprika, salt and pepper all over the pork and place in a greased baking sheet.

Bake at 350-degrees about 60-90 minutes or until pork is cooked through. Once cooked, slice and serve!This makes quite a lot. After rolling, but before baking, cut it into thirds or fourths. Wrap in plastic wrap and freeze.

https://content.jwplatform.com/videos/e2vU3HKj.mp4

This Italian Stuffed Pork Tenderloin is quite possibly the best pork tenderloin I have ever had. The filling gives the pork so much flavor!

Italian Stuffed Pork Tenderloin

Tender meat with a flavorful rub and fruity-nut filling. This stuffed pork tenderloin is smart enough for date night but easy too.

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