In this recipe pork tenderloin is stuffed with garlicky mushrooms and bacon and baked until juicy. Serve with duchess potatoes or asparagus and a fresh salad for a great meal!
An Easy Pork Tenderloin Recipe
Roast pork tenderloin is one of my all time favorite meals, it cooks quickly, and is literally fork-tender as long as it isn’t overcooked.
We love pork tenderloin because it’s lean, cooks really quickly, and is so juicy when cooked right! This recipe seems fancy but it’s actually easy to make. You can swap out the mushroom filling with a filling of your liking or even leftover stuffing to make a new dish. No fussy ingredients or cooking methods here. Simple, savory ingredients, and minimal prep.
Ingredients
Pork tenderloin and pork loin are not the same things. A tenderloin is usually about 1 ½ pounds and 2-inches in diameter. A pork loin is a much larger cut of pork, about 4 inches in diameter. They cannot be used interchangeably (if you are looking for pork loin, we use this stuffed pork loin recipe. Bacon, mushrooms, and breadcrumbs are combined with some savory seasonings make for a delicious filling! Seasonings are added to the outside of the pork before it bakes, so simple!
How to Make Stuffed Pork Tenderloin
Cook just to 145°F (or a couple of degrees before) and remove it from the oven. Remove it from the warm baking pan and let it rest before cutting. Pork can be (and should be) a little bit pink.
Tips for Juicy Tenderloin
Pork tenderloin can (and should) be a little pink on the inside! Do not overcook the pork! Cool the filling before adding to the pork. For best results, use a meat thermometer inserted into the thickest part of the meat. The cooked internal temperature should be at least 145°F before removing from the oven. Allow the pork to rest for 10 minutes before cutting. This will keep it tender and juicy!
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