Stuffed Pork Tenderloin for Dinner Tonight #shorts

By Natasha's Kitchen · 40 min

Ingredients

Instructions

1. Preheat the oven to 400°F. In an oven-safe large skillet over medium heat, add 2 tbsp oil and the chopped bacon and cook until browned, 3–4 minutes.
2. Add the sliced mushrooms and chopped onion and sauté about 5 minutes until soft. Season with 1/2 tsp salt, 1/4 tsp black pepper, the chopped parsley and the minced garlic. Cook for another minute, stirring constantly, then transfer to a plate.
3. Remove the silver skin from the tenderloin. Cut a slit along its length without cutting through, open it like a book, cover with plastic wrap and pound to 1/2 inch thick without tearing.
4. Spread the mushroom mixture over the meat, leaving 1/2 inch at the edges. Roll tightly from the long end and secure with 6–7 toothpicks, placed parallel to each other. Season all over with 1 tsp salt and 1/4 tsp black pepper.
5. Heat the same skillet over medium heat with 2 tbsp oil. Sear the tenderloin, toothpick side down, about 2 minutes per side (6–8 minutes total).
6. Transfer the skillet to the oven and bake at 400°F for 18–20 minutes, until an instant-read thermometer in the thickest part reads 145–150°F.
7. Move the tenderloin to a cutting board, brush with pan drippings and rest for 10 minutes before slicing into rings. Garnish with parsley if desired.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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