Stuffed Pork Tenderloin

Featured in: Main Dishes

Tender pork loaded with bacon, mushrooms, and spinach. Looks fancy but it's super easy. Great for any special dinner.
Twistytaste.com
Updated on Wed, 30 Apr 2025 16:14:57 GMT
Rolled pork slices filled with spinach, mushrooms, and bacon, topped with fresh parsley. Pin it
Rolled pork slices filled with spinach, mushrooms, and bacon, topped with fresh parsley. | twistytaste.com

Tenderloin Stuffed with Goodness makes a gorgeous and tasty meal that's ideal for Christmas gatherings or any fancy dinner. Don't let its impressive look fool you - this dish comes together with surprising ease, making it perfect for both family suppers and when company drops by.

An Eye-Catching Crowd-Pleaser

This stuffed meat has been my go-to for ages and always wows everyone. The magic happens when mushrooms and bacon in the filling soak the pork with amazing taste while keeping everything juicy. Nothing beats seeing guests' faces when they spot that pretty swirl of filling inside - it makes all the prep time totally worth it.

What You'll Need

  • Pork Tenderloin: Make sure you grab tenderloin specifically, not loin, as it's smaller and more tender.
  • Bacon: Brings smoky richness to your stuffing mix.
  • Spinach: Go for fresh baby leaves for the brightest color and most nutrients.
  • Mushrooms: Cooked down for that woodsy flavor kick.
  • Garlic and Shallots: Add wonderful aroma to the whole dish.
  • Olive Oil, Salt, and Pepper: Boost overall taste while cooking.

Let's Make It Together

Prepare the Filling
Cook bacon till crisp, throw in garlic and shallots, then add mushrooms until soft. Mix in spinach and cook till it shrinks down.
Butterfly the Tenderloin
Cut away extra fat and slice pork open sideways without going all the way through to make a flat piece.
Flatten the Meat
Put plastic over it and smack with a meat hammer until it's around 1/2 inch thick.
Stuff and Roll
Lay filling across the surface, roll up the meat, and hold it together with toothpicks or string.
Bake to Perfection
Rub with olive oil, sprinkle salt and pepper. Cook at 375°F (190°C) for 25-35 minutes until it hits 145°F inside.

Making It Perfect

After cooking this for tons of holiday meals, I've found that buying a good meat thermometer really pays off. Getting that inside temp to exactly 145°F means the difference between juicy meat and dry disappointment. I love that I can fix it ahead of time too. When I'm running a big dinner party, that's such a stress-saver.

Serving Your Masterpiece

This tenderloin pairs wonderfully with sides that match its fancy vibe. Try a cool winter salad with crunchy apple bits and toasted pecans for nice contrast. Some small roasted potatoes will soak up all those yummy meat juices too. My favorite moment comes when I slice it open and everyone gasps at those pretty swirls of filling.

A beautifully arranged platter of sliced stuffed chicken breast, filled with spinach, mushrooms, and bacon, garnished with fresh herbs and drizzled in sauce. Pin it
A beautifully arranged platter of sliced stuffed chicken breast, filled with spinach, mushrooms, and bacon, garnished with fresh herbs and drizzled in sauce. | twistytaste.com

Frequently Asked Questions

→ What's the best way to butterfly the pork?
Cut straight down the center without going through. Flatten it evenly to ½ inch after trimming off excess fat.
→ Why let the pork sit after cooking?
Letting it rest for 10 minutes under foil lets the juices settle inside so the meat stays juicy when sliced.
→ How do I check if it's cooked perfectly?
Use a thermometer to ensure the inside temperature hits 145-150°F. This usually takes around 25-35 minutes.
→ Why should the picks face the bottom?
Keeping the toothpicks underneath seals the roll and prevents the filling from spilling out as it cooks.
→ Can this be prepped ahead?
You can butterfly the pork and make the filling early, but stuff and bake it right before serving for best freshness.

Stuffed Pork Tenderloin

An easy-to-make dish with pork tenderloin filled with a mix of bacon, spinach, and mushrooms. Perfect for a holiday crowd.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 portions)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 5 ounces of spinach, fresh and cleaned.
02 8 ounces of mushrooms, finely chopped.
03 4 bacon strips, cut into small pieces.
04 1 small shallot, finely diced.
05 1½ pounds of pork tenderloin, flattened and trimmed.
06 2 garlic cloves, finely chopped.
07 1 tablespoon of extra virgin olive oil.
08 Coarse salt and freshly cracked pepper.

Instructions

Step 01

Turn on the oven at 400°F. Cover a baking pan with parchment.

Step 02

Cook the bacon until crispy. Toss in garlic and shallots. Add mushrooms; cook till soft. Stir in spinach; let it wilt.

Step 03

Slice the tenderloin lengthwise so it opens like a book. Pound it evenly using plastic wrap.

Step 04

Spread the filling on flattened pork. Roll tightly, secure with toothpicks. Place on pan, rub oil, and season all over.

Step 05

Bake for 25-35 minutes, checking until it reaches 145-150°F inside. Let it sit, covered, for 10 minutes before cutting.

Notes

  1. A great option for festive meals.
  2. Set the toothpick side down on the pan while baking.
  3. Let it rest after cooking to lock in juices.

Tools You'll Need

  • A baking pan.
  • A frying pan or skillet.
  • A rolling pin or meat hammer.
  • A thermometer for meat temp.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~