Mushroom Bacon Stuffed Pork Tenderloin
Cooked to perfection, this pork tenderloin is easy to make, tender, and oh-so-juicy!
Foto: Spend With Pennies
Ingredients
- 6 slices bacon (chopped)
- 8 ounces mushrooms (chopped)
- 1 clove garlic (finely chopped)
- ¼ teaspoon black pepper
- 1 tablespoon bread crumbs
- 1 tablespoon chopped fresh parsley
- 1 pork tenderloin (about 1 pound)
- 1 tablespoon olive oil
- ½ tablespoon Dijon mustard
- salt and pepper to taste
Steps
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Preheat oven to 400°F.
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Cook bacon until crisp, about 8 minutes, and remove from the pan reserving 1 tablespoon of the fat in the pan. Add the mushrooms, garlic, & pepper. Cook until soft. Remove from the heat and stir in the breadcrumbs and parsley. Let cool.
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Cut the pork across (not all the way through) lengthwise so you can open it like a book. Pound the meat with a mallet until it's about ½" thick.
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Cover the pork with the bacon/mushroom mixture. Starting with a long side, roll up each tenderloin and secure with toothpicks.
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Combine the olive oil and dijon mustard. Rub over the outside of the pork. Sprinkle with salt and pepper.
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Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-hight heat and add the tenderloin. Brown on both sides, about 3 minutes per side.
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Place the skillet in the oven and bake 17-20 minutes or just until pork reaches 145°F. Remove from pan and let rest 10 minutes before slicing.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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