Mushroom-Stuffed Bacon Wrapped Pork Tenderloins

“This makes a wonderful dinner to serve to guests! You can prepare, stuff and roll the tenderloins, well in advance, cover and refrigerate until ready to cook.”
1hr 5mins

Ingredients Nutrition


  1. In a large skillet melt butter over medium heat; add in mushrooms, onion and garlic, saute until tender (about 8 minutes).
  2. Stir in toasted pecans; set aside.
  3. Place the pork between two sheets of plastic wrap, then flatten to about 1/4-inch thickness using a meat mallet or a rolling pin.
  4. Season the side of the pork that you will be stuffing with season salt and black pepper.
  5. Divide and spread the mushroom mixture evenly between the two tenderloins, leaving a 1-inch border.
  6. Roll up jellyroll fashion starting with the long end.
  7. Wrap 4-5 bacon slices (can use more if desired) around each tenderloin roll, then secure with toothpicks.
  8. Place seam-sides down in a greased roasting pan/dish.
  9. Brush the tops and sides of each roll with about 2 tablespoons (or less) of olive oil.
  10. Rub evenly with coarse black pepper then sprinkle lightly with seasoned salt (or white salt).
  11. Bake uncovered in a 450 degree oven for 15 minutes.
  12. Reduce heat to 400 degrees and continue to bake for another 10-15 minutes or until a meat thermometer reads 160 degrees.
  13. Let rest for 10-15 minutes before slicing.
  14. Delicious!

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