Mushroom-Stuffed Bacon Wrapped Pork Tenderloins

READY IN: 1hr 5mins




  • 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!