Best 5 Mushroom Stuffed Bacon Wrapped Pork Tenderloins Recipes

MUSHROOM-STUFFED BACON WRAPPED PORK TENDERLOINS

Steps:

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

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Place a sheet pan in the oven to preheat.
• Slice the pork tenderloin lengthwise, so it will open like a book, being careful to not cut all the way through. Open the loin and gently pound with a meat mallet until it is an even thickness and rectangular in shape.
• Sprinkle the meat with salt and pepper. Spread the cream cheese in an even layer on the meat, leaving a 1/2 inch of pork uncovered around the edges. Spread the pesto on top of the cream cheese, then sprinkle on the pine nuts and sundried tomatoes. Top with an even layer of spinach. Starting on one of the longer sides of your rectangle, roll the meat closed into a long tube and set aside.
• Place a piece of plastic wrap on a flat surface and lay out the bacon so the slices overlap slightly. Lay the rolled pork tenderloin at one end of the bacon strip arrangement, seam-side down. Using the plastic wrap, roll the bacon up and around the meat.
• Using butcher's twine, tie around the bacon at 2-inch intervals along the length of the roll, so that the bacon cannot come loose during cooking. Tuck the meat closed on both ends and secure with toothpicks.
• Place the pork, seam-side down, on the heated sheet pan and roast until the bacon is browned and the pork is cooked, about 45 minutes. Let the pork rest for a few minutes before slicing.

MUSHROOM-STUFFED PORK TENDERLOIN

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
• Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
• Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
• Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
• Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

BACON WRAPPED STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
• Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

BACON WRAPPED STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Slice the pork almost in half, but do not cut all the way through. Butterfly the sides until the pork is open enough to stuff.
• Mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. Stuff the pork tenderloin with the bread mixture. Wrap the pork around the filling and secure closed with toothpicks. Wrap bacon slices around the stuffed tenderloin. Season top of tenderloin with black pepper.
• Cook in the preheated oven until pork is cooked through, about 45 minutes. An instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees F (63 degrees C).