Mushroom Bacon Stuffed Pork Tenderloin

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mushroom bacon pork tenderloin 3

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 1 vote
Review Recipe

Mushroom Bacon Stuffed Pork Tenderloin

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Holly N.
Course Dinner
Cuisine American
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!


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  • 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
  • 1/2 tablespoon dijon mustard
  • salt & black pepper to taste

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  • Preheat oven to 400 degrees.
  • Cook bacon until crisp, about 8 minutes. Add the mushrooms, 1/4 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 1/2" 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 degrees. 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
Keyword Mushroom Bacon Stuffed Pork Tenderloin


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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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