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!

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