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Mushroom-Stuffed Pork Tenderloin Recipe

Mushroom-Stuffed Pork Tenderloin
Source: Food Network Kitchen



  • 5 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 slices bacon, chopped
  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt and freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1 tablespoon breadcrumbs
  • 1/2 cup chopped fresh parsley
  • 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
  • 1/2 teaspoon grated lemon zest
6 servings


  • Heat 2 tablespoons olive oil in a large skillet over medium heat.
  • Add the bacon and cook until crisp, about 8 minutes.
  • Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes.
  • Add the garlic and cook 1 minute.
  • Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley.
  • Let cool.
  • Soak 10 to 12 toothpicks in water to prevent them from burning.
  • Rinse the pork and pat dry.

Butterfly the pork :

  • Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through.
  • Open the meat like a book so the tenderloins lie flat.
  • Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward.
  • Spread the mushroom mixture over the 2 tenderloins.
  • Starting with a long side, tightly roll up each tenderloin.
  • Secure the seams with the toothpicks.
  • Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper.
  • Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes.
  • Transfer to a cutting board to rest, about 10 minutes.
  • Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl.
  • Remove the toothpicks and slice the pork rolls.
  • Top with parsley oil.



A recipe from Food Network Kitchen

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