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Italian Stuffed Pork Tenderloin

Italian Stuffed Pork Tenderloin

This Italian Stuffed Pork Tenderloin features a savory filling of pesto, vegetables, and cheese, all wrapped in crispy bacon.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 6 serves
Calories 732 kcal

Equipment

  • cutting board
  • sharp knife
  • meat tenderizer
  • medium cooking pan
  • Rimmed Baking Sheet
  • leave-in thermometer

Ingredients
  

Pork

  • 2.5 lb pork tenderloin 1 package of 2 tenderloins
  • 1 lb bacon
  • salt
  • black pepper

Filling

  • ½ cup pesto
  • 2 tablespoon olive oil
  • 1 small yellow onion
  • 1 red bell pepper
  • 8 oz baby bella mushrooms
  • ⅓ cup sun-dried tomatoes in oil oil drained off
  • ½ cup fresh grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • salt
  • black pepper

Instructions
 

Preparation

  • Take pork tenderloins out of the package and pat them dry with a paper towel.
  • Place the tenderloins on a large cutting board and remove as much silver skin as you can.
  • Use a sharp knife to cut the tenderloin through the center, lengthwise, almost all the way to the other side.
  • Place a sheet of plastic wrap over each opened pork tenderloin and pound to an even thickness of about ½ inch.

Prepare the Filling

  • Preheat a medium cooking pan over medium heat and add oil. Sauté diced onion and bell pepper until softened.
  • Add diced mushrooms and stir; season the vegetables and cook until completely done.
  • Mix together cooked vegetables, sun-dried tomatoes, and Parmesan cheese in a bowl.
  • Season pork with salt and pepper, then spread pesto over the top, and divide the vegetable filling among the two tenderloins.
  • Roll up each tenderloin lengthwise and wrap in half a pound of bacon, tucking loose ends underneath.

Cooking

  • Preheat the oven to 400°F.
  • Place the wrapped stuffed pork tenderloins on a rimmed baking sheet.
  • Insert the meat thermometer probe and bake for 40-45 minutes until internal temperature reaches 145°F.
  • Let the tenderloins rest on the cutting board for about 10 minutes before slicing.

Bacon Crisping (Optional)

  • If you want to crisp up the bacon, switch your oven to broil when the pork reaches about 140°F.
  • Set the oven rack 6-10 inches from the broiler and watch carefully for a couple of minutes.

Notes

Store leftovers in an air-tight container and refrigerate for 3-4 days. Reheat individual portions in a microwave or on stove-top to crisp bacon.

Nutrition

Serving: 1tenderloin sliceCalories: 732kcalCarbohydrates: 9gProtein: 54gFat: 52gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 180mgSodium: 946mgPotassium: 1238mgFiber: 2gSugar: 3gVitamin A: 1219IUVitamin C: 33mgCalcium: 168mgIron: 3mg
Keyword bacon wrapped, dinner recipe, Gluten-Free, Italian Stuffed Pork Tenderloin, pork tenderloin, stuffed pork
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