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Stuffed Pork Tenderloin

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Tender pork stuffed with mushrooms, bacon, and spinach. It’s fancy yet simple to make, ideal for festive get-togethers or celebrations.
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Maria from tastyhush
Updated on Wed, 14 May 2025 17:36:21 GMT
Cut pork roll stuffed with spinach, mushrooms, and bacon, topped with parsley. Pin it
Cut pork roll stuffed with spinach, mushrooms, and bacon, topped with parsley. | tastyhush.com

Stuffed Pork Tenderloin looks amazing and tastes awesome too. Great for any holiday dinner like Christmas Eve or anytime you want to impress. The best part? It's actually pretty easy to pull off, so it's awesome for hanging with your family or when you've got friends over.

Jaw-Dropping Mainstay

I've whipped up this stuffed tenderloin so many times and it always gets rave reviews. My favorite part? The combo of bacon and mushrooms keeps the meat so juicy and loads it with flavor. The moment you slice through and see that swirl inside is priceless. All that effort is totally worth it when I see everyone’s faces light up.

Everything You’ll Gather

  • Spinach: Go for fresh baby spinach to get those bright colors and a healthy touch in each bite.
  • Pork Tenderloin: Make sure you're grabbing tenderloin, not the larger pork loin—it's more tender and just the right size.
  • Olive Oil, Salt, and Pepper: Sprinkle these on before baking to make every bite tasty.
  • Garlic and Shallots: These add bold flavors and bring out the best in the filling.
  • Bacon: For smoky bite and another layer of yum.
  • Mushrooms: Sauté them for that earthy kick that pairs so well with the rest.

Let’s Whip This Up

Bake It Off
Drizzle with olive oil, hit it with salt and pepper, and slide it into the oven at 375°F (190°C). Let it cook 25-35 minutes until it hits 145°F inside.
Fill and Roll
Spread out your filling all over, roll the pork up, then tie with string or secure with toothpicks.
Flatten Everything
Lay out some plastic wrap, cover your pork, and pound with a meat mallet until it's about half an inch thick.
Butterfly the Pork
Slice your tenderloin open but don’t slice all the way through—just open it up into a flat piece. Trim off any fat hanging around.
Cook the Filling
Start with the bacon in a pan until it's crispy, toss in the garlic and shallots, then cook the mushrooms till they're soft. Last, throw in your spinach until it wilts.

Nailing It Every Time

After a bunch of holiday meals, I can tell you—grab a meat thermometer for this one. Hitting that sweet spot at 145°F keeps the pork crazy juicy. And honestly, making it ahead gives you extra time back when you're throwing a big get-together. Less stress, way more fun.

Bringing It All Together

I like to plate up this tenderloin with sides that feel just as special. Something crisp like a winter salad with apple and toasted pecans is awesome for freshness. Roasted baby potatoes work great because they soak up the flavors. Watching folks see that pretty swirl when I carve it—best moment every time.

Slices of stuffed chicken breast on a serving platter, packed with mushrooms, spinach, and bacon, topped with fresh chopped herbs and a drizzle of sauce. Pin it
Slices of stuffed chicken breast on a serving platter, packed with mushrooms, spinach, and bacon, topped with fresh chopped herbs and a drizzle of sauce. | tastyhush.com

Frequently Asked Questions

→ What's the correct way to butterfly tenderloin?
Cut down the center without going all the way through. Flatten it to about ½ inch thickness after removing thick fat bits.
→ Why should I let it rest before slicing?
Resting for 10 minutes under foil lets the juices spread evenly, so the meat stays juicy after you cut it.
→ When do I know it’s ready?
An instant-read thermometer should show 145-150°F after around 25-35 minutes in the oven.
→ What’s the purpose of placing the toothpicks downward?
It keeps the filling secure by sealing the roll closed during cooking.
→ Can I prep it ahead of time?
You can butterfly the meat and prep the filling, but leave stuffing and cooking until right before serving for best taste.

Pork Tenderloin Stuffed

This gorgeous yet easy dish features tender pork filled with a mix of spinach, mushrooms, and crispy bacon for any special gathering.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes
By: Maria

Category: Poultry

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6 servings)

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

Ingredients

01 1½ pounds pork tenderloin, sliced open and flattened.
02 4 bacon strips, chopped small.
03 2 garlic cloves, finely chopped.
04 1 small shallot, finely diced.
05 8 ounces mushrooms, finely chopped.
06 5 ounces of fresh spinach leaves.
07 1 tablespoon of olive oil (extra virgin).
08 Salt and black pepper to taste.

Instructions

Step 01

Set your oven to 400°F and line a tray with parchment.

Step 02

Fry bacon until crunchy, toss in garlic and shallots. Stir in mushrooms until soft, then add spinach until it shrinks.

Step 03

Slice the tenderloin open to about ½ inch thickness, then flatten it evenly using plastic wrap.

Step 04

Spread the filling over the pork, roll it tightly, and hold it together with toothpicks. Put it on the tray, drizzle with oil, and season it well.

Step 05

Roast for 25-35 minutes, aiming for 145-150°F inside. Let it sit under foil for at least 10 minutes before cutting.

Notes

  1. An easy dish to wow your guests on special occasions.
  2. Cook with the toothpick side facing down.
  3. Always let it rest before slicing to keep juices in.

Tools You'll Need

  • Tray for baking.
  • Frying pan.
  • Tool to flatten meat (like a tenderizer or rolling pin).
  • Thermometer to check the meat.

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: ~