Stuffed Pork Tenderloin with Bacon and Rosemary

With the chilly fall weather starting to set in, I have really been enjoying using my oven again. In the summer, we tend to do most of our cooking outside on the BBQ with salad pairings for a lighter meal. So, when the weather starts to cool down, I am always eager to get back into the kitchen and start cooking up my favorite soul-warming comfort foods. 

This is one of those recipes that looks so elegant, you can serve it when company is coming over, but is actually REALLY simple to make. Plus, I love it’s versatility. You can just chop up whatever veggies you have on hand and it will turn out great.

I’ve written out the recipe making the stuffing from scratch, but you could totally save some time by using boxed stuffing, or leaving out the mushrooms and bacon. It’s completely customizable, so have fun and make it your own!

It can also be easily adapted into a true one-pan meal, making clean up a breeze. We are a “the chef doesn’t have to do the dishes” family, so Jordan definitely appreciates that too.

How amazing does this look? It was legit soooo tasty, and the BEST thing about this meal is that my picky kids always devour every bite, which as a mom, makes my heart so happy!

Give it a try and let me know what you think in the comments. I’ll be sharing more recipes and baking in the blog, so make sure you visit often and subscribe to the Maybe Impossible Facebook and Instagram so you don’t miss a post.

Love,
Nic

Print Recipe
Stuffed Pork Tenderloin with Bacon and Rosemary
A family friendly stuffed pork tenderloin recipe that is sure to please. Elegant enough to serve when company is coming, but so easy to prepare for an simple family meal. Can be customized to suit a variety of dietary options and taste preferences. Bon appetit!
Prep Time 20 minutes
Cook Time 1 hour
Servings
People
Ingredients
Prep Time 20 minutes
Cook Time 1 hour
Servings
People
Ingredients
Instructions
  1. Preheat oven to 375 degrees
  2. Spread chopped veggies evenly on a baking sheet. You can also use a 9 x 14” casserole dish if that is what you have handy. Drizzle 1 tbsp olive oil and sprinkle with rosemary, thyme and half of the parsley. Mix until the veggies are coated. You can totally sub in your fav spices here, so feel free to be creative.
  3. Make a lengthwise slit about three quarters of the way through the tenderloins; open so they lie flat and using a meat tenderizer, rolling pin or anything heavy you have sitting around, whack them until they are about a ¼ of an inch thick. Season each side with salt and pepper and set aside.
  4. In a pan on medium-high, add 1 tbsp olive oil. Once heated, add mushrooms and cook until moisture releases and they soften up. I used a mushroom medley that I found at the grocery store, but you can use any type of mushrooms and it will be delicious! Add bacon heat until cooked through. Stir the other half of the parsley, remove from heat and let this delicious creation cool down.
  5. Rip up the slices of bread into little pieces and add in some rosemary and thyme. Pour in the melted butter and add the bacon/mushroom mix. Stir it all together until combined well.
  6. Spoon half of the stuffing onto each pork tenderloin. I find it easiest to add it to the edge and then slowly roll it until closed up. Secure everything by tying with kitchen string, or you can also use toothpicks if you don’t have string handy - it may just take a little more finessing.
  7. Using the same pan that you cooked the mushrooms and bacon in step 4, braise each side of the two tenderloins until golden brown. This adds such amazing flavour and is so worth the extra step!
  8. Place the tenderloins on top of the veggies and pop it in the oven at 375 for approx. 45 minutes to an hour. You want the internal temperature to reach 145 degrees Fahrenheit.
  9. Once cooked through, take the tenderloins out of the oven and let them rest for about 15 minutes with tinfoil draped over top. Check on your veggies and at this point feel free to put them back in the oven to cook until they are done to your liking. I happen to like mine very soft, so I upped the heat a little and let them go about another 20 mins.
  10. Once everything is cooked to your liking, remove the veggies, slice the tenderloins and dig in to this delicious meal. Yummy!!!

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