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
