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Pork Tenderloin with Filling is a stunning and tasty meal that's great for fancy gatherings like Christmas dinner or any special event. Though it looks fancy, this dish is actually pretty easy to make, which is why it works so well for both family suppers and when you've got company over.
An Eye-Catching Crowd Pleaser
I've whipped up this stuffed pork for ages and everyone always loves it. The best thing is how the mushroom and bacon stuffing makes the meat taste amazing while keeping it nice and juicy. When I cut into it and show off that gorgeous swirl of filling, the look on people's faces makes all the work totally worth it.
What You'll Need
- Pork Tenderloin: Make sure you grab tenderloin, not loin, because its size and tender texture are just right.
- Bacon: Gives the filling a wonderful smoky taste.
- Spinach: Try to use fresh baby spinach for the brightest color and flavor.
- Mushrooms: Cooked until golden for their earthy goodness.
- Garlic and Shallots: Add a tasty kick of flavor to the mix.
- Olive Oil, Salt, and Pepper: Bring out all the flavors while it cooks.
Let's Make It Together
- Bake to Perfection
- Rub with olive oil, sprinkle with salt and pepper. Cook at 375°F (190°C) for 25-35 minutes until it hits 145°F inside.
- Stuff and Roll
- Layer the filling across the meat, roll it up tight, and fasten with toothpicks or kitchen string.
- Flatten the Meat
- Put plastic wrap over it and bash with a meat hammer until it's about 1/2 inch thick.
- Butterfly the Tenderloin
- Cut off extra fat and slice the pork open lengthwise but not all the way through, so it lays flat.
- Prepare the Filling
- Cook bacon till crisp, throw in garlic and shallots, then add mushrooms and cook them down. Mix in spinach and let it wilt.
Making It Perfect
After cooking this for countless holiday meals, I can tell you a good food thermometer really makes the difference. Getting that inside temp to exactly 145°F is what stands between juicy goodness and tough meat. I also love that I can get it ready ahead of time when I'm hosting a big dinner party, which takes so much pressure off.
Serving Your Masterpiece
This tenderloin goes really well with sides that match its fancy vibe. A cool winter salad with fresh apple chunks and crunchy pecans works great next to it, and some small roasted potatoes are perfect for soaking up all those yummy juices. My favorite moment is watching everyone's faces light up when they see those pretty swirls of filling as I start cutting slices.
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Common Questions
- → What's the best way to butterfly the pork?
- Cut it open lengthwise without going all the way through, and flatten evenly to about ½ inch. Get rid of extra fat first.
- → Why should I let the pork rest after baking?
- Resting under foil for 10 minutes keeps the juices inside, so every slice is juicy and tender.
- → How can I tell it's fully cooked?
- Check the center using a thermometer. It should read 145-150°F after around 25-35 minutes in the oven.
- → What’s the reason for cooking toothpick-side down?
- It helps keep the filling secure as it cooks so nothing spills out.
- → Can I prep this ahead of time?
- You can get the filling ready and butterfly the pork early, but it’s best to stuff and bake it fresh for the best flavor.