So elegant and so easy this pork tenderloin can be an everyday dinner or an elegant entrée when guests are coming.

In this recipe pork tenderloin is stuffed with garlicky mushrooms and bacon and baked until juicy.

Serve with duchess potatoes or asparagus and a fresh salad for a great meal!

slices of Mushroom Bacon Stuffed Pork Tenderloin on a plate

An Easy Pork Tenderloin Recipe

Roast pork tenderloin is one of my all time favorite meals, it cooks quickly, and is literally fork-tender as long as it isn’t overcooked.

  • We love pork tenderloin because it’s lean, cooks really quickly, and is so juicy when cooked right!
  • This recipe seems fancy but it’s actually easy to make.
  • You can swap out the mushroom filling with a filling of your liking or even leftover stuffing to make a new dish.
  • No fussy ingredients or cooking methods here. Simple, savory ingredients, and minimal prep.

ingredients to make Mushroom Bacon Stuffed Pork Tenderloin


Pork tenderloin and pork loin are not the same things. A tenderloin is usually about 1 ½ pounds and 2-inches in diameter. A pork loin is a much larger cut of pork, about 4 inches in diameter. They cannot be used interchangeably (if you are looking for pork loin, we use this stuffed pork loin recipe.

Bacon, mushrooms, and breadcrumbs are combined with some savory seasonings make for a delicious filling!

Seasonings are added to the outside of the pork before it bakes, so simple!

steps for making mushroom stuffed pork tenderloing

How to Make Stuffed Pork Tenderloin

  1. Prepare the bacon & mushroom filling.
  2. Slice the pork tenderloin in half lengthwise without cutting it all of the way through (so it can open like a book). Use a meat mallet (or rolling pin) to pound the meat to 1/2-inch thickness.
  3. Spread the filling over the tenderloin, roll it up jelly-roll style. Seal it up with kitchen string or toothpicks.
  4. Brown and bake per the recipe below.

PRO TIP: Pork tenderloin is one of the most tender and juicy cuts of pork… as long as it isn’t overcooked! It’s very lean so if it’s cooked too long it can become dry.

Cook just to 145°F (or a couple of degrees before) and remove it from the oven. Remove it from the warm baking pan and let it rest before cutting. Pork can be (and should be) a little bit pink.

Mushroom Bacon Stuffed Pork Tenderloin before cooking

Tips for Juicy Tenderloin

  • Pork tenderloin can (and should) be a little pink on the inside! Do not overcook the pork!
  • Cool the filling before adding to the pork.
  • For best results, use a meat thermometer inserted into the thickest part of the meat. The cooked internal temperature should be at least 145°F before removing from the oven.
  • Allow the pork to rest for 10 minutes before cutting. This will keep it tender and juicy!

close up of cooked Mushroom Bacon Stuffed Pork Tenderloin

Elegant Pork Entrèes

Did your family love this Stuffed Pork Tenderloin? Be sure to leave a rating and a comment below! 

slices of Mushroom Bacon Stuffed Pork Tenderloin on a plate
5 from 32 votes↑ Click stars to rate now!
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Mushroom Bacon Stuffed Pork Tenderloin

Cooked to perfection, this pork tenderloin is easy to make, tender, and oh-so-juicy!
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 4 servings
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  • 6 slices bacon chopped
  • 8 ounces mushrooms chopped
  • 1 clove garlic finely chopped
  • ¼ teaspoon pepper
  • 1 tablespoon breadcrumbs
  • 1 tablespoon fresh parsley chopped
  • 1 pork tenderloin
  • 1 tablespoon olive oil
  • ½ tablespoon dijon mustard
  • salt & black pepper to taste


  • Preheat oven to 400°F.
  • 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.
  • 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.
  • 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.
  • 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.


Any kind of mushrooms can be used in this recipe. 
If you don't have a meat mallet, use a rolling pin to pound the pork to the right thickness. Before pounding, cover the pork with plastic wrap to keep it from splattering.
Be sure the filling is cooled before adding to the pork.
Pork tenderloin is very lean, be sure you do not overcook it. We recommend a meat thermometer (about $10 on Amazon) to ensure it reaches a safe temperature without overcooking. I usually remove the pork from the oven a few degrees early so it doesn't overcook.
5 from 32 votes

Nutrition Information

Calories: 657 | Carbohydrates: 4g | Protein: 100g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 307mg | Sodium: 485mg | Potassium: 2041mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 5mg

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

Course Dinner, Main Course, Pork
Cuisine American
sliced Mushroom Bacon Stuffed Pork Tenderloin with a title
close up of Mushroom Bacon Stuffed Pork Tenderloin with writing
plated Mushroom Bacon Stuffed Pork Tenderloin with writing
Mushroom Bacon Stuffed Pork Tenderloin cooked and sliced with writing



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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. I haven’t tried a pork of this size so I can’t say for sure Nicole. You will want to cook just until pork reaches 145°F. If you try it I would love to hear how it turns out!

    1. I haven’t tried it so I can’t say for sure, but I think it would work just fine. You can follow the instructions for this air fryer pork tenderloin but it may need a little longer to cook so I would watch the internal temperature closely until the pork reaches 145°F.

    1. Hi Eva,
      We haven’t tried making it ahead. I would think that the pork may overcook before the stuffing gets warmed through. This could vary on the thickness of the pork. Let us know if you try it!

  1. Everyone loved the pork loin recipe. Comments such as yummy, delicious. I had ideas of apple, pear pieces maybe. The pork was very tender. There are so many recipes to try. I had enough stuffing for 2
    loins, which was good. One wouldn’t have been enough with my 2 sons & husband. Thank you for sharing.5 stars

  2. Excellent!!
    I added chopped onions and spinach to the bacon and mushrooms. An extra garlic for more flavour.
    Happy with results so can be confident to serve company.

  3. 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 

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

  5. 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.

  6. 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.

  7. 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!