Mushroom Bacon Stuffed Pork Tenderloin

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mushroom bacon pork tenderloin cut open

This is a dinner I make frequently for my husband and I!  We love to serve it up with a salad and some grilled veggies for a great meal!

The two key things to keep in mind when making this recipe are:

  • Do not overcook the meat.  Pork tenderloin is very lean and can dry out if overcooked.  I always use a meat thermometer …  my favorite is the one you can leave in while it’s cooking and monitor it.  I have one just like this one and it is BRILLIANT!
  • Allow the pork to rest for 10 minutes before cutting.  This will keep it tender and juicy! (You should do this with ALL roasted meats!)

Don’t be afraid to swap up the mushrooms or add in your own favorite seasonings!

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close up of mushroom bacon pork tenderloin cut open
5 from 7 votes
Review Recipe

Mushroom Bacon Stuffed Pork Tenderloin

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
This is a dinner I make frequently for my husband and I! We love to serve it up with a salad and some grilled veggies for a great meal!


  • 6 slices bacon chopped
  • 8 ounces mushrooms chopped
  • 1 clove garlic finely chopped
  • 1 tablespoon breadcrumbs
  • 1 tablespoon fresh parsley
  • 1 pork tenderloin
  • 1 tablespoon olive oil
  • ½ tablespoon dijon mustard
  • salt & black pepper to taste

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  • Preheat oven to 400°F.
  • Cook bacon until crisp, about 8 minutes, and remove from the pan. Add the mushrooms, ¼ teaspoon pepper, and garlic. Cook until soft. Remove from the heat and stir in the breadcrumbs and parsley. Let cool.
  • 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.
  • Cover the pork with the bacon/mushroom mixture. Starting with a long side, roll up each tenderloin and secure with toothpicks.
  • Combine the olive oil and dijon mustard. Rub over the outside of the pork. Sprinkle with salt and pepper. Bake in the oven for 25-30 minutes or just until pork reaches 160°F. Remove from pan and let rest 10 minutes before slicing.

Nutrition Information

Calories: 737, Carbohydrates: 4g, Protein: 100g, Fat: 33g, Saturated Fat: 10g, Cholesterol: 316mg, Sodium: 497mg, Potassium: 2027mg, Sugar: 1g, Vitamin A: 85IU, Vitamin C: 2.7mg, Calcium: 32mg, Iron: 5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dinner
Cuisine American


About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. Your recipe does not say how many pounds the pork loin is should I just cook until a certain internal temp ?  Making for a large dinner party so any help is appreciated .  Thanks 

  2. I just came across this recipe and was thinking about having it for Christmas Eve dinner. About how many servings does it yield?

  3. Cooked it for 30 and let sit for 10. Was still pink in the middle when I cut it. More and likely will have to increase the cooking time another 10 to 15

    1. You can safely eat pork at 145 degrees. It is definitely best and most juicy at that temperature.

  4. Do you need to at least drain the bacon grease before adding the mushrooms in the Bacon Stuffed Pork Tenderloin? Thanks!

    1. I didn’t drain it but if you find that you have an excessive amount of bacon grease you could certainly drain some of it. You want about 1 tablespoon in the pan to fry the mushrooms & add flavor.

  5. I fixed this for dinner tonight, and it was AMAZING!!!!! I thought I had bread crumbs, but I didn’t, so I left them out. Can’t see where it was missing anything, but I’ll use them next time. Loved everything about it! Especially how fancy it looked, but it was very easy to fix!

    Thanks so much for this wonderful recipe!