Mushroom-Stuffed Pork Tenderloin

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This was so tasty. I used my grill pan and put it in the oven and it turned out great. Definitely a keeper!

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Perfect! This is definitely a recipe we'll make again! The combination of bacon, mushrooms and parsley was the perfect combination to be added to pork. I also added a little thyme in the mixture. Used string that was soaked in water for a minute of so, grilling took very little time. I would make a little more of the parsley oil next time.

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fYI - spaulin_11609893, cremini mushrooms are baby bellas.

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Absolutely delicious-tie it tight-stuffing fell out a little while on the grill-but tasted great!!

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Very tasty and tender. I used neither toothpicks nor twine, just rolled it, layed them seam side down and roasted in a 425 degree oven for about 25 min (no need to turn. Served with a brown rice pilaf and green salad. I made 3 tenderloins for 4 people, but they got to take some home and my 18 year old had leftovers.

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Great flavors, and drizzling the parsley-lemon oil over the slices pulled it all together. I followed Rebalene's advice and used wet kitchen twine instead of toothpicks. I'll make this again for another crowd! Everyone loved it.

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Absolutely amazing! We have made this twice. The first time I used wet toothpicks, but it was a little awkward rolling the tenderloins. The second time, I used baker's twine that I soaked in water. It was a bit easier to handle than the toothpicks. I substituted the bread crumbs with crushed gluten-free crackers. This has such a terrific smoked flavor to it. Definitely on our list of favorites!

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My family loved this recipe. We had to make it on our portable grill, it still came out great. We served it with risotto and grilled asparagus. Yum!

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This recipe is wonderful! The stuffing had a great flavor, and drizzling the tenderloin with the parsley/lemon olive oil really brought out the flavor. I cooked it on the grill, which I highly recommend because it adds a very tasty smoked flavor, and served it with grilled zuchinni and salad. It made for a wonderful summer supper. I will definitely be making this again!

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We loved this recipe from the moment we saw its picture in this month's magazine.

I substituted a regular pork loin roast for the tenderloin, and carefully sliced it open so that when I put the mushroom stuffing in it, I could roll it up like a Swiss Meat Roll. I used butcher's twine to hold it together instead of the picks.

Recipe was easy enough to follow, and the tastes really went together nicely (you had me at bacon.... I had to shop special for the cremini mushrooms. They were OK, but you could just as easily use baby bella or even regular white mushrooms. I also roasted it in the oven at 375F until it got to 140 internal temp. Trying to grill this thing would have made a big 'ol mess.

I only wish I'd found a way to put some type of cheese inside, or serve it with a nice cream sauce or something. We served it with fettuccine alfredo as the side dish, with broccoli/cheese soup as our app/vegetable course.