Bacon-Wrapped Pork Tenderloin with Mushroom Stuffing and Baby Potatoes
This Bacon-Wrapped Pork Tenderloin with Mushroom Stuffing looks and tastes impressive. It is loaded with flavors from the smoky bacon, tender pork, and herby mushroom filling. This recipe is perfect for hosting a dinner party, celebrating with family, or having a romantic date night at home.
To make this stuffed pork tenderloin, I start by chopping cremini mushrooms and shallots finely. Then I sauté them in butter with salt, pepper, fresh thyme, and parsley. I butterfly and pound the pork tenderloin to make it thin. I season it with garlic powder, onion powder, smoked paprika, salt, and pepper. After spreading the mushroom filling inside, I roll it tightly and wrap it with thinly sliced bacon. I season baby potatoes and place them on a bottom of a deep baking pan. Then I place a wire rack on top and place the tenderloin on it. That way during baking the potatoes catch all those flavorful drippings. I roast everything in the oven until the pork reaches internal temperature of 145°F. Believe me it is so juicy, tender, and full of flavor. You have to try it!
Equipment
- A sharp knife – you need it to chop the shallot and mushrooms. Also to butterfly the pork tenderloin and to slice it before serving.
- Cutting Board – for chopping vegetables I prefer using these compressed wood boards. For meat I prefer plastic boards.
- Vegetable chopper – (optional)- I found this chopper very useful when I have to chop vegetables to small cubes. You don’t need this, but it might be helpful if you are not so skilled with the knife.
- Frying pan – this is my prefered nonstick, ceramic pan. In this recipe I used it to sauté the mushrooms and shallots.
- Meat mallet– It is good to have one to pound the meat thinly. If you don’t have a mallet you can use a rolling pin.
- Plastic foil -I like to place the meat I’m pounding between two sheets of plastic. This prevents it from tearing.
- Baking Pan – I used a deep roasting pan because I wanted to have enough space for the baby potatoes and tenderloin. Mine was with dimensions 17.9″L x 13″W x 2″H.
- Wire rack – it should be slightly smaller in order to fit in the baking ban. Mine was 16.75″L x 11.5″W x 0.5″H
- Meat thermometer – this is the thermometer I used. This one is a good option if you prefer a thermometer that will stay inserted in the meat and tell you when it is ready.
- Oven safe mitts – to prevent your hands from burn injuries.
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Helpful Tips for the Perfect Bacon-Wrapped Pork Tenderloin
- Trim the silver skin – Always remove the silver skin (that tough, white fibrous layer on top of the tenderloin). It doesn’t break down during cooking and can make the pork chewy or tough.
- Cool the mushroom filling – After sautéing the mushrooms and shallots, let the filling cool down completely before spreading it over the raw meat. Adding hot filling can partially cook the pork and make it harder to roll.
- Butterfly the pork tenderloin evenly – To butterfly the tenderloin, slice it lengthwise down the middle, stopping about ½ inch before cutting all the way through. Open it like a book, then make shallow horizontal cuts on each side to even out the thickness.
- Use a meat mallet the right way – Once the tenderloin is butterflied, gently pound it to an even thickness. To avoid tearing the meat use the flat side of the meat mallet, not the textured one.
- Avoid tearing the meat – Be gentle when pounding. The goal is to flatten and even out the pork without thinning it so much that it rips. If it does tear, don’t worry—just be careful when rolling and wrapping.
- Wrap bacon with the seams down – make sure the ends of each bacon slice are tucked under the bottom of the roll. This helps keep the bacon in place as it cooks and crisps up beautifully in the oven.
- Use a wire rack for roasting – Placing the pork on a wire rack over seasoned baby potatoes allows the bacon fat and pork juices to drip down and flavor the potatoes. It also helps the bacon get crispy on all sides.
How to Bake Pork Tenderloin for Juicy Results
Getting the baking temperature and internal temperature just right is key to a juicy, tender pork tenderloin. Here’s how to make sure your pork turns out perfectly every time:
- Bake at 400°F (200°C) – This is the ideal oven temperature for roasting pork tenderloin wrapped in bacon. It allows the bacon to crisp up while the pork cooks evenly and stays moist inside.
- Use a food thermometer – The most accurate way to tell when pork tenderloin is done is by using a meat thermometer. Insert it into the thickest part of the roll. You’re aiming for the center of the pork, not touching the filling or the wire rack.
- Cook until the internal temperature reaches 145°F (63°C) – According to the USDA, this is the safe temperature for pork. At 145°F, the pork will be slightly pink in the center and incredibly juicy. Don’t worry—it’s perfectly safe and much better than overcooked, dry pork.
- Let the pork rest before slicing – This is very important step. Don’t skip it. After removing the tenderloin from the oven, loosely tent it with foil and let it rest for at least 10 minutes. This allows the juices to redistribute and keeps the meat from drying out when you slice into it.
- Slice with a sharp knife – When you’re ready to serve, use a sharp, non-serrated knife to slice the pork tenderloin. A sharp knife will make a clean cut without tearing the bacon or squishing the filling.
Serving, Storing, and Reheating Tips
Serve the pork tenderloin warm, sliced into thick rounds alongside the roasted baby potatoes. You can also add and a fresh salad or steamed veggies. It’s a complete and satisfying meal that’s great for entertaining or even weeknight dinners.
If you have leftovers, store them in an airtight container in the fridge for up to 3–4 days. To reheat, place slices in a baking dish, cover with foil, and warm in a 300°F oven until heated through. You can also reheat gently in the microwave, but the bacon will stay crispier if you use the oven. I use my toaster oven to reheat leftovers, because it is much faster than the oven.
Frequently Asked Questions
Can I prep this bacon-wrapped pork tenderloin ahead of time?
Yes! You can fully assemble the pork tenderloin (with the mushroom filling and bacon wrap) up to one day in advance. Just wrap it tightly in plastic wrap or store in a food container with a lid and refrigerate. When you’re ready to bake, let it sit at room temperature for 20–30 minutes while the oven preheats. Then bake at 400F.
Can I freeze leftovers?
Absolutely. Once the pork has cooled completely, slice it into portions. Then wrap them tightly in plastic wrap or store in an airtight, freezer safe container. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 300°F until heated through.
What can I use instead of cremini mushrooms?
If you don’t have cremini mushrooms, you can use white button mushrooms. Other mushrooms might be good too.
Do I have to use a wire rack?
Using a wire rack helps the bacon get crispy and lets the pork cook evenly. If you don’t have one, you can place the tenderloin directly on the bed of baby potatoes. Just note that the bacon on the bottom may not crisp as much.
Can I make this without bacon?
Yes, but you’ll lose some of the richness and smoky flavor. If you decide to skip the bacon you can rub the outside of the pork with some oil and extra seasoning. This will help it brown in the oven.
Did You Make This Recipe?
If you try this Bacon-Wrapped Pork Tenderloin with Mushroom Stuffing and Baby Potatoes, I’d love to hear what you think! Leave a comment below and let me know how it turned out. Your feedback means so much and helps other readers too! And if you share a photo on Instagram or tag me @thefoodkooky, I’d be thrilled to see your creation!
Bacon-Wrapped Pork Tenderloin with Mushroom Stuffing and Baby Potatoes
Equipment
- Meat mallet
- Deep baking pan 17.9″L x 13″W x 2″H
- Oven safe wire rack 16.75″L x 11.5″W x 0.5″H
Ingredients
For the filling
- 6 oz cremini mushrooms finely chopped
- 1 shallot finely chopped
- 1 Tbsp fresh thyme leaves
- 1 Tbsp fresh parsley leaves
- 1 Tbsp cooking oil I used avocado oil
- 1 Tbsp butter I used Kerrygold
Seasoning
- salt and pepper to taste
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
Other
- 2 lbs pork tenderloin my packet contained 2 tenderloins
- 1 pack thinly sliced bacon of choice
- 2 lb baby potatoes
Instructions
To prepare the filling
- Chop one shallot and the cremini mushrooms finely. You can use a knife or a vegetable chopper.
- Add the oil and the butter in a frying pan and preheat to medium heat.
- Add the chopped mushrooms and shallot in the heated pan and sauté for 2-3 minutes while stirring. Then season with salt and pepper, stir, turn off the heat and remove the pan from the burner.
- Add the fresh chopped thyme and parsley to the pan and stir. Set aside to cool off.
To prepare the tenderloin
- Preheat the oven to 400℉
- Remove the meat from the package. My package contained two tenderloins. Pat them dry and use a sharp knife to remove the silver skin (that tough, white fibrous layer on top of the tenderloin).
- To butterfly the tenderloin, slice it lengthwise down the middle, stopping about ½ inch before cutting all the way through. Open it like a book, then make shallow horizontal cuts on each side to even out the thickness.
- Once the tenderloin is butterflied, gently pound it to an even thickness. To avoid tearing the meat use the flat side of the meat mallet, not the textured one.
- Season the tenderloin with salt, pepper, smoked paprika, garlic and onion powder.
- Spread the cooled off mushroom filling on one side of the meat leaving about half of an inch from the sides without any filling.
- Tuck in the sides of the meat and roll a tight roll
- Set the meat aside and wash your baby potatoes. If they are big you might have to split them in half or quarters. Place the washed potatoes on the bottom of the baking pan and season with salt and pepper, no need to add oil.
- Place an oven safe wire rack on top of the potatoes and place the tenderloin on top. Wrap the bacon around the tenderloin. Make sure the ends of each bacon slice are tucked under the bottom of the roll.
- I had two tenderloins (about 2 lbs total) so I did those steps with my second tenderloin again.
- Bake at 400℉ for about 20 minutes or until the inside temperature reaches 145F
- After removing the tenderloin from the oven, loosely tent it with foil and let it rest for at least 10 minutes. Check if the potatoes are done or need more time in the oven.
- When you’re ready to serve, use a sharp, non-serrated knife to slice the pork tenderloin. Make a clean cut without tearing the bacon or squishing the filling.
- Serve with the roasted potatoes and a salad of choice.
- Read the blog post about serving, storing and reheating instructions.
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