Are you ready to truly elevate your holiday table this year? Forget the fuss and embrace the flavor with a dish that screams festive decadence without whispering “hours in the kitchen.” We’re talking about a show-stopping main course that will have your guests oohing and aahing, and you feeling like the culinary wizard you truly are. Imagine: perfectly tender pork, bursting with a savory, earthy, and delightfully smoky filling. This isn’t just dinner; it’s a Christmas memory in the making, and it’s easier than you think! Get ready to dive into the magic of our Christmas Stuffed Pork Tenderloin with Mushroom & Bacon – a recipe so good, it might just become your new holiday tradition.
Why You’ll Love This Recipe
Get ready to add a new favorite to your holiday repertoire! Here are four compelling reasons why this Christmas Stuffed Pork Tenderloin with Mushroom & Bacon will be the star of your festive feast:
- Festive Flair & Elegance: This dish looks incredibly impressive and sophisticated, making it perfect for your Christmas dinner. The beautifully rolled, golden-brown pork with its vibrant gremolata topping will instantly elevate your holiday table.
- Unforgettable Flavor Combination: The marriage of tender, juicy pork with the rich, umami earthiness of mushrooms and the irresistible salty crispness of bacon is simply divine. Every bite is a symphony of textures and tastes that will delight your palate.
- Easier Than It Looks: While it presents like a gourmet masterpiece, the steps are surprisingly straightforward. With clear instructions for butterflying, stuffing, and rolling, you’ll achieve a professional-looking result without any undue stress, leaving you more time to enjoy the holidays.
- Healthy & Satisfying: Pork tenderloin is a lean protein, and paired with wholesome mushrooms, it creates a meal that’s both indulgent and relatively light. It’s a fantastic way to enjoy a hearty holiday meal without feeling overly heavy, especially with our optional fresh gremolata!
Ingredients with Measurements
- 🐷 2 pounds Pork Tenderloins (2 pieces, about 1 lb each)
- 🫒 5 Tablespoons Olive Oil (divided, plus extra for brushing)
- 🥓 4 slices Bacon (cooked until crisp and crumbled)
- 🍄 16 ounces Fresh Mushrooms (button or cremini, sliced)
- 🧂 2 Teaspoons Kosher Salt (divided)
- 🌶️ ½ Teaspoon Ground Black Pepper
- 🧄 2 cloves Garlic (finely minced)
- 🍞 2 Tablespoons Breadcrumbs (plain or panko)
- 🌿 ½ cup Fresh Parsley (chopped, divided)
- 🍋 1 Teaspoon Lemon Zest (for optional topping)
Detailed Step-by-Step Directions on How to Make the Recipe
- Get Your Oven Ready & Bacon Sizzling: Start by preheating your oven to 350°F (175°C). In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add the bacon and cook until it’s wonderfully crisp, about 8-10 minutes. Remove the bacon, let it drain on paper towels, then crumble and set aside for later.
- Mushrooms & Flavor Building: Using the same skillet, add the sliced mushrooms. Cook them over medium-high heat until they’re golden brown and all their liquid has evaporated, which takes about 10-12 minutes. Season the mushrooms with ½ teaspoon of salt and ¼ teaspoon of pepper. Stir in the reserved crumbled bacon and minced garlic, cooking for just one minute more to release the aromas. Take the pan off the heat. Mix in the breadcrumbs and all but 2 tablespoons of the chopped fresh parsley. Let this delicious stuffing cool down.
- Prepare the Pork Masterfully: Now, prepare your pork tenderloins. Carefully trim any silver skin or excess fat using a sharp knife – this ensures a tender bite! To butterfly each tenderloin, make a lengthwise incision, stopping about ¼ inch from the opposite edge, so it opens up like a book. Cover the butterflied pork with plastic wrap and gently pound it with a meat mallet (or rolling pin) until each piece is uniformly ¼ to ½ inch thick and about twice its original width. This makes it easy to roll!
- Stuff, Roll & Secure: Evenly spread the cooled mushroom and bacon stuffing over the flattened pork tenderloins. Starting from a long side, tightly roll up each tenderloin. Secure the seam with toothpicks, then tie each roll securely with kitchen string to hold its shape during cooking.
- Sear for Perfection: Lightly brush the rolled tenderloins with olive oil and generously season them with the remaining salt and pepper. Wipe out the skillet (the same one you used before!) and place it back over medium-high heat. Sear both tenderloins for about 2 minutes on each side until beautifully browned.
- Bake & Rest for Juiciness: Transfer the skillet to your preheated oven and bake for approximately 20 minutes, or until a meat thermometer inserted into the thickest part reads 140°F (60°C). Remove the pan from the oven, cover loosely with foil, and let the pork rest for at least 10 minutes. During this rest, the temperature will rise to a perfect 145°F (63°C), ensuring juicy results.
- Gremolata & Serve: While the pork rests, prepare an optional fresh gremolata topping: In a small bowl, whisk together 3 tablespoons of olive oil, the remaining 2 tablespoons of finely chopped parsley, the lemon zest, and a pinch of salt and pepper to taste. Once rested, carefully remove the toothpicks and kitchen strings from the pork. Slice each tenderloin into beautiful one-inch-thick rounds. Serve warm, topped with the vibrant gremolata for an extra burst of freshness and flavor!
Detailed Different Ways You Can Present the Recipe and How to Serve It
The beauty of this Christmas Stuffed Pork Tenderloin with Mushroom & Bacon lies not only in its taste but also in its stunning presentation. Here’s how you can make it truly shine on your holiday table:
- Classic Sliced Perfection: The most common and elegant way is to slice the rested tenderloin into generous 1-inch thick rounds. Arrange these slices slightly fanned out on a beautiful platter, allowing the gorgeous spiral of stuffing to peek through. Drizzle generously with the fresh lemon-parsley gremolata, and perhaps sprinkle a few extra fresh parsley leaves for a pop of color.
- Whole & Carved Tableside: For a dramatic effect, bring the entire roasted and rested tenderloin to the table before slicing. This creates a wonderful moment of anticipation. Carve it into slices directly onto plates, or onto a serving platter, allowing your guests to admire the complete masterpiece before it’s portioned. Have the gremolata ready for drizzling.
- Individual Plate Presentation: For a more formal dinner, plate individual servings. Arrange 2-3 slices of the pork tenderloin alongside your chosen side dishes (like creamy mashed potatoes, roasted asparagus, or cranberry sauce). A small dollop of gremolata on top of the pork, or even a zigzag drizzle across the plate, adds an artistic touch.
- Accompaniments for a Festive Feast:
- Classic Comforts: Pair it with roasted root vegetables (carrots, parsnips, potatoes), mashed potatoes (sweet or regular), or a wild rice pilaf.
- Green & Vibrant: Steamed green beans almondine, roasted Brussels sprouts with balsamic glaze, or a simple crisp side salad would offer a lovely contrast.
- Sauce It Up: While the gremolata is fantastic, a simple pan sauce made from the drippings (deglazed with a splash of white wine or chicken broth) can add another layer of moisture and flavor. A creamy mushroom sauce or a subtle port wine reduction would also be exquisite.
How You Can Store It and How Long Does It Last
Once your glorious Christmas Stuffed Pork Tenderloin with Mushroom & Bacon has graced your table, you might find yourself with delightful leftovers. Here’s how to store them to enjoy every last bite:
- Refrigeration:
- Allow any leftover pork to cool completely to room temperature (within two hours of cooking).
- Transfer the slices or even whole tenderloin to an airtight container.
- Store in the refrigerator for 3 to 4 days.
- To reheat, gently warm slices in a skillet over medium-low heat with a tablespoon of broth or water to prevent drying, or in the oven at 300°F (150°C) until just warmed through. Avoid overheating to maintain juiciness.
- Freezing:
- For longer storage, the cooked pork tenderloin can be frozen. It’s best to slice it first, but you can also freeze it whole.
- Place the slices in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together).
- Once frozen, transfer the slices to a freezer-safe bag or airtight container, removing as much air as possible to prevent freezer burn.
- It can be stored in the freezer for up to 2-3 months.
- Thaw overnight in the refrigerator before reheating. Reheat using the same methods as for refrigerated leftovers.
- Creative Leftovers: Leftover slices are fantastic in sandwiches, wraps, or chopped and added to a frittata or a quick pasta dish!
FAQs Sections
- What if I don’t have a meat mallet?
No problem! You can use the bottom of a heavy skillet, a rolling pin, or even a sturdy, clean wine bottle. Just be gentle and aim for even thickness. - Can I make the mushroom and bacon stuffing ahead of time?
Absolutely! You can prepare the stuffing up to 2 days in advance and store it in an airtight container in the refrigerator. Just make sure it’s cooled completely before storing. - What kind of string should I use to tie the pork?
Always use plain, unbleached cotton kitchen twine (also known as butcher’s twine). Do not use synthetic string or colored string, as it can melt or bleed into your food. - How do I know when the pork is done?
The best way is to use a meat thermometer! Insert it into the thickest part of the tenderloin. You’re looking for an internal temperature of 140°F (60°C) when it comes out of the oven. It will carry over cook to a safe and juicy 145°F (63°C) during the resting period. - Can I use a different type of mushroom?
Yes! While button or cremini mushrooms are classic, feel free to experiment with shiitake, oyster, or a mix of wild mushrooms for a more complex flavor profile. - Is it possible to prepare this recipe in advance?
You can prepare the stuffing a day or two ahead. You can also butterfly and pound the pork tenderloins a few hours in advance, keeping them covered in the fridge. For best results, stuff, sear, and bake the day you plan to serve. - Can I skip the bacon in the stuffing?
While bacon adds incredible flavor and texture, you can omit it for a leaner option or if you prefer. You might want to add a touch more salt and perhaps some smoked paprika to the mushrooms for an alternative depth of flavor. - What are good side dishes for this Christmas Stuffed Pork Tenderloin?
Creamy mashed potatoes, roasted asparagus or Brussels sprouts, green bean casserole, a wild rice pilaf, or a simple garden salad are all excellent choices that complement the rich flavors. - Why is resting the pork important?
Resting the pork allows the juices, which have been pushed to the center by the heat, to redistribute throughout the meat. This ensures a much juicier and more tender result when you slice it. Don’t skip this crucial step! - Can I use a different cut of pork for this recipe?
Pork tenderloin is ideal due to its tenderness and shape for rolling. Other cuts like pork loin can be used, but they are larger and may require adjustments to cooking time and technique (like using a larger piece that’s less thick for easier rolling).
Christmas Stuffed Pork Tenderloin with Mushroom & Bacon 🎄
A festive and flavorful stuffed pork tenderloin, perfect for your Christmas dinner. Featuring a delicious filling of crisp bacon, earthy mushrooms, and fresh herbs, this elegant dish is sure to impress your guests.
Equipment
- Large skillet
- Meat Mallet
- Kitchen String
- Toothpicks
- Meat Thermometer
Ingredients
Pork Tenderloin & Oil
- 2 pounds Pork Tenderloins (2 pieces, about 1 lb each)
- 5 Tablespoons Olive Oil (divided, plus extra for brushing)
Mushroom & Bacon Stuffing
- 4 slices Bacon (cooked until crisp and crumbled)
- 16 ounces Fresh Mushrooms (button or cremini, sliced)
- 2 Teaspoons Kosher Salt (divided)
- 1/2 Teaspoon Ground Black Pepper
- 2 cloves Garlic (finely minced)
- 2 Tablespoons Breadcrumbs (plain or panko)
- 1/2 cup Fresh Parsley (chopped, divided)
Optional Gremolata Topping
- 1 Teaspoon Lemon Zest (for optional topping)
Instructions
- Start by preheating your oven to 350°F (175°C). In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add the bacon and cook until it's wonderfully crisp, about 8-10 minutes. Remove the bacon, let it drain on paper towels, then crumble and set aside for later.
- Using the same skillet, add the sliced mushrooms. Cook them over medium-high heat until they're golden brown and all their liquid has evaporated, which takes about 10-12 minutes. Season the mushrooms with ½ teaspoon of salt and ¼ teaspoon of pepper. Stir in the reserved crumbled bacon and minced garlic, cooking for just one minute more to release the aromas. Take the pan off the heat. Mix in the breadcrumbs and all but 2 tablespoons of the chopped fresh parsley. Let this delicious stuffing cool down.
- Now, prepare your pork tenderloins. Carefully trim any silver skin or excess fat using a sharp knife – this ensures a tender bite! To butterfly each tenderloin, make a lengthwise incision, stopping about ¼ inch from the opposite edge, so it opens up like a book. Cover the butterflied pork with plastic wrap and gently pound it with a meat mallet (or rolling pin) until each piece is uniformly ¼ to ½ inch thick and about twice its original width. This makes it easy to roll!
- Evenly spread the cooled mushroom and bacon stuffing over the flattened pork tenderloins. Starting from a long side, tightly roll up each tenderloin. Secure the seam with toothpicks, then tie each roll securely with kitchen string to hold its shape during cooking.
- Lightly brush the rolled tenderloins with olive oil and generously season them with the remaining salt and pepper. Wipe out the skillet (the same one you used before!) and place it back over medium-high heat. Sear both tenderloins for about 2 minutes on each side until beautifully browned.
- Transfer the skillet to your preheated oven and bake for approximately 20 minutes, or until a meat thermometer inserted into the thickest part reads 140°F (60°C). Remove the pan from the oven, cover loosely with foil, and let the pork rest for at least 10 minutes. During this rest, the temperature will rise to a perfect 145°F (63°C), ensuring juicy results.
- While the pork rests, prepare an optional fresh gremolata topping: In a small bowl, whisk together 3 tablespoons of olive oil, the remaining 2 tablespoons of finely chopped parsley, the lemon zest, and a pinch of salt and pepper to taste.
- Once rested, carefully remove the toothpicks and kitchen strings from the pork. Slice each tenderloin into beautiful one-inch-thick rounds. Serve warm, topped with the vibrant gremolata for an extra burst of freshness and flavor!
Notes
Feel free to adjust seasonings to your taste. For best results, ensure the internal temperature of the pork reaches 145°F (63°C) after resting.
Nutrition Information (per serving):
- Calories: 206 kcal
- Total Carbs: 6g
- Net Carbs: 5g
- Fats: 13g
- Protein: 16g