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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Mushroom Bacon Stuffed Pork Tenderloin
- 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
- 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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.)