Description
Delicious Italian stuffed pork tenderloin filled with bacon and pesto, perfect for a hearty meal.
Ingredients
Scale
- 2.5 lb (1 package) pork tenderloins, fresh and lean
- 1 lb bacon
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 8 oz baby bella mushrooms, diced
- 1/3 cup sun-dried tomatoes in oil, drained
- 1/2 cup fresh grated Parmesan cheese
- 1/2 cup pesto
- 2 tbsp (30 ml) olive oil
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
Instructions
- Step 1: Remove the pork tenderloins from the package and pat dry with paper towels. Drying ensures better browning and crust formation during roasting.
- Step 2: Using a sharp knife, carefully trim away as much silver skin as possible from the tenderloins. This tough membrane can cause uneven cooking and toughness if left intact.
- Step 3: Make a lengthwise cut down the center of each tenderloin, slicing about three-quarters through without cutting all the way. This creates a pocket for the stuffing.
- Step 4: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced yellow onion and red bell pepper. Sauté until softened and translucent, approximately 5-7 minutes. This step enhances sweetness and reduces moisture in the filling.
- Step 5: In a mixing bowl, combine the sautéed vegetables, drained sun-dried tomatoes, and 1/2 cup grated Parmesan cheese. Allow the mixture to cool slightly before stuffing to prevent cooking or toughening the pork.
- Step 6: Carefully fill the pocket of each tenderloin with the cooled stuffing mixture. Roll the tenderloin tightly and place seam side down, making sure it is not overly packed to ensure even cooking and prevent spilling.
- Step 7: Wrap each stuffed tenderloin with strips of bacon, covering the entire surface. Secure with toothpicks or tie with kitchen twine every 1-2 inches to keep the bacon and stuffing in place during cooking.
- Step 8: Preheat the oven to 375°F (190°C). Place the wrapped tenderloins in a roasting pan. Roast until the internal temperature reaches 145°F (63°C), approximately 40-45 minutes. Monitor the bacon to achieve a crisp, golden exterior. If bacon is not crisping sufficiently, increase oven temperature to 425°F (218°C) for the last 10-15 minutes.
- Step 9: Remove the pork from the oven and let rest for at least 10 minutes. Resting allows juices to redistribute throughout the meat, ensuring moist and tender slices.
- Step 10: Slice the tenderloin into medallions and serve warm. The aroma of bacon and caramelized onions will be pronounced and inviting.
Notes
- Room Temperature: Keep in an airtight container for up to 2 days for optimal moisture retention without drying.
- Refrigeration: Store in an airtight container in the refrigerator up to 4 days. Reheat thoroughly before serving.
- Freezing: Wrap tightly in plastic wrap then place in a freezer-safe bag. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use a meat thermometer to confirm the internal temperature reaches 145°F for safe and juicy pork.
- If stuffing leaks during cooking, roll tightly and secure with twine every 1-2 inches to hold contents.
- For a drier filling, ensure vegetables are fully sautéed for 5-7 minutes until softened and excess moisture evaporates.
- Drain sun-dried tomatoes thoroughly to avoid excess moisture in the stuffing.
- Freshly grated Parmesan cheese melts better and provides richer flavor compared to pre-grated options.
- Reheat leftovers in an oven preheated to 325°F (163°C) until warmed through, approximately 15-20 minutes. Cover loosely with foil to prevent drying.
- Serve with roasted Brussels sprouts or a classic Caesar salad. Garlic mashed cauliflower or sautéed green beans also complement this dish well. Add a dollop of pesto or a spoonful of chimichurri sauce or balsamic reduction for added flavor contrast.
- Substitute red bell pepper with yellow or orange bell peppers for different sweetness levels.
- Replace baby bella mushrooms with button mushrooms if preferred.
- Swap Parmesan cheese with mozzarella for a milder, creamier filling.
- Add fresh baby spinach wilted into the stuffing for color and nutrients; drain frozen spinach well if used.
- Select fresh pork tenderloins with a nice pink color and minimal silver skin for tenderness and juiciness.
- Use yellow onions for their natural sweetness when caramelized.
- Avoid pre-minced garlic; fresh, finely chopped garlic infuses better flavor into the stuffing.
- Choose a quality dried Italian seasoning blend containing basil, oregano, and thyme for authentic flavor.
- Use extra virgin olive oil for sautéing to maximize flavor and effective browning.
Nutrition
- Serving Size: 1 medallion
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg