Savory Stuffed Pork Tenderloin Recipe

Introducing a delicious and easy-to-make recipe for stuffed pork tenderloin. This recipe takes a two-pound pork tenderloin and transforms it into a flavorful and juicy dish that will impress your family and friends. With a combination of Italian seasoning, smoked paprika, garlic powder, and more, this dish is bursting with flavor. And with mushrooms, bacon, and onions as the stuffing, every bite is packed with savory goodness. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to be a hit. So put on your apron and let's get cooking!

Pork tenderloin is a very lean cut of meat that is often considered to be as healthy as skinless chicken breast. It is high in protein, low in fat, and a good source of essential vitamins and minerals such as vitamin B6, niacin, and selenium.

The technique of butterflying a pork tenderloin can be used for other meats as well, such as chicken breasts or fish fillets. By flattening the meat, it cooks more evenly and can be stuffed or rolled with various fillings to add extra flavor and texture.

FAQs

Q: Can I use a different type of meat?

A: Yes, you can use a different type of meat, such as chicken breast or beef tenderloin, and adjust the cooking time accordingly.

Q: Can I substitute the seasoning?

A: Yes, you can use any seasoning that you prefer or have on hand. This recipe is very versatile and can be adapted to your taste.

Q: Can I use vegetable oil instead of avocado oil?

A: Yes, you can use any cooking oil that you prefer or have on hand.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the pork tenderloin up to the point of baking it and then cover it tightly with plastic wrap and refrigerate it for up to 24 hours. When you're ready to cook it, remove it from the refrigerator and let it sit at room temperature for about 30 minutes before baking.

Q: Can I freeze leftovers?

A: Yes, you can freeze leftovers in an airtight container or freezer bag for up to 2 months. When you're ready to eat them, let them thaw in the refrigerator overnight and then reheat them in the oven or microwave.

Make it

Savory Stuffed Pork Tenderloin Recipe

Ingredients:

2 pounds of pork tenderloin

2 tablespoons of avocado oil

2 slices of bacon, cut into small pieces

6 ounces of baby bella mushrooms, thinly sliced

1/2 onion, finely chopped

2 cloves of garlic, finely chopped

1/4 cup of fresh parsley, finely chopped

For the seasoning:

1 teaspoon of Italian seasoning

1/2 teaspoon of dried rosemary

1 teaspoon of ground coriander

1 teaspoon of garlic powder

1/2 teaspoon of smoked paprika

1 teaspoon of kosher salt

Freshly ground black pepper, to taste

Instructions:

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

Pat dry the pork tenderloin using paper towels. Remove most of the silver skin from the pork tenderloin. Use a sharp knife to remove the silver skin, keeping the blade parallel to the surface of the meat. Carefully slice the knife under the silver skin and gently work it back and forth to separate the silver skin from the meat. Try to remove as much of the silver skin as possible without removing too much of the meat.

Cut a slit all the way down the long end of the pork tenderloin, being careful not to cut all the way through. Open the pork tenderloin like a butterfly.

Cover the pork tenderloin with plastic wrap and pound it with a meat tenderizer until the meat is about half an inch thick, without tearing it.

In a large oven-safe skillet over medium heat, add 2 tablespoons of avocado oil. Add the bacon and cook for about 4-5 minutes, or until browned. Add the sliced mushrooms and diced onion and sauté for about 5 minutes, or until the vegetables are soft. Season with a pinch of kosher salt and freshly ground black pepper, to taste.

Once the mushrooms are soft, add the minced garlic and fresh parsley to the skillet. Give everything a quick toss for 30 seconds, then remove the stuffing mixture from the skillet.

Season the inside of the pork tenderloin with the spice rub that we created earlier. Spread the mushroom mixture over the surface of the pork tenderloin. Use toothpicks to close the pork tenderloin.

Season the outside of the pork tenderloin with the spice rub and massage it into the meat.

Using the same skillet over medium heat, add 2 more tablespoons of avocado oil. Once the oil is hot, transfer the pork tenderloin to the skillet and sear for about 2 minutes per side.

Transfer the skillet to the preheated oven and bake at 400 degrees Fahrenheit for about 18-20 minutes, or until an instant-read thermometer reads 145-150 degrees Fahrenheit in the thickest part of the meat.

Transfer the pork tenderloin to a cutting board and let it rest for 10 minutes before slicing. Remove all the toothpicks and slice the pork tenderloin.

Garnish with fresh parsley and drizzle some of the juices from the pan over the top. Serve and enjoy!

There you have it, a delicious stuffed pork tenderloin recipe. Thank you for reading, and we hope you enjoy this recipe!