This Stuffed Pork Tenderloin is a show-stopping yet approachable main course that balances rich, savory flavors with tender texture. The lean pork is butterflied and pounded thin, then filled with a hearty mixture of ground Italian sausage, earthy mushrooms, and fresh herbs. Wrapped tightly and secured with bacon slices, the roll bakes to perfection, keeping the meat moist while the stuffing develops deep flavor. The result is a sliceable, restaurant-quality dish that is perfect for weeknight dinners that feel special or for entertaining guests. It pairs beautifully with roasted vegetables or mashed potatoes. With simple ingredients and straightforward steps, this recipe delivers a comforting, protein-packed meal that satisfies the whole family without requiring advanced culinary skills.
Stuffed Pork Tenderloin
Description
This Stuffed Pork Tenderloin is a show-stopping yet approachable main course that balances rich, savory flavors with tender texture. The lean pork is butterflied and pounded thin, then filled with a hearty mixture of ground Italian sausage, earthy mushrooms, and fresh herbs. Wrapped tightly and secured with bacon slices, the roll bakes to perfection, keeping the meat moist while the stuffing develops deep flavor. The result is a sliceable, restaurant-quality dish that is perfect for weeknight dinners that feel special or for entertaining guests. It pairs beautifully with roasted vegetables or mashed potatoes. With simple ingredients and straightforward steps, this recipe delivers a comforting, protein-packed meal that satisfies the whole family without requiring advanced culinary skills.Ingredients
Directions
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Preheat the oven to 375&# 194;°F (190ðC).
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Trim excess fat from the pork tenderloin.
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Score two vertical lines down the length of the tenderloin, being careful not to cut all the way through.
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Place the tenderloin between two sheets of plastic wrap and pound lightly with a meat mallet to flatten into a uniform oval or rectangular shape.
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In a saucepan, melt 1 tablespoon of butter over medium heat.
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Add the chopped mushrooms and cook for 2-3 minutes until softened.
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Remove the Italian sausage meat from its casing and place it in a mixing bowl.
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Add the cooked mushrooms, chopped parsley, thyme, and beaten egg yolk to the sausage meat.
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Mix thoroughly until well combined.
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Spread the sausage mixture evenly down the center of the flattened pork tenderloin.
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Fold the ends of the pork over the filling, then roll the pork tightly around the stuffing to form a cylinder.
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Lay the bacon slices over the roll to help hold it together, then tie the roll securely with kitchen string in 2 or 3 places.
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Place the roll on a sheet of aluminum foil and dot the top with the remaining 1 tablespoon of butter.
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Wrap the foil tightly around the pork roll and place it on a baking sheet.
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Bake for 30 minutes.
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Carefully unwrap the foil, baste the pork with the accumulated juices, and return to the oven for an additional 10 minutes.
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Remove from the oven and let rest for 5 minutes before removing the string and bacon.
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Slice the pork crosswise into medallions.
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Pour the pan juices into a small saucepan, add the dry white wine, and bring to a boil to create a sauce.
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Serve the sliced pork with the wine sauce poured over the top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 887.7kcal
- % Daily Value *
- Total Fat 44.1g68%
- Saturated Fat 16.2g81%
- Cholesterol 395.9mg132%
- Sodium 1254.6mg53%
- Total Carbohydrate 4.4g2%
- Dietary Fiber 0.7g3%
- Sugars 2.1g
- Protein 102.5g205%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Let the pork rest for at least 5 minutes after baking to allow the juices to redistribute, ensuring moist slices.
If you do not have a meat mallet, you can use a rolling pin or a heavy skillet to pound the tenderloin.
For a gluten-free option, ensure the sausage casing is removed and the sausage meat contains no filler breadcrumbs, or substitute with ground pork and seasonings.
This dish is traditionally known as Paupiette de Porc.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of broth or wine to prevent drying out.
