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Mushroom-Stuffed Pork Tenderloin Recipe

Mushroom-Stuffed Pork Tenderloin

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Average Rating:

Total Reviews: 40

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  • on April 05, 2013

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    Great! I love mushrooms and how can you go wrong with bacon? The lemon parsley oil made a great addition and really added that extra kick. I'm thinking of maybe adding a cheese in one of them next time to add even more flavor, either blue cheese, Gorgonzola, or feta. I roasted it in the oven instead of grilling it, 375 for 25 minutes and mine turned out great after resting for 15 minutes. I also only used 1.5 lbs of tenderloin but the full recipe for the stuffing and the ratio was good. I will be making this again! My boyfriend LOVED it!!

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  • on February 15, 2013

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    Very easy weeknight dinner. I served this with roasted root veggies, a brown rice pilaf, and a green salad. Even my picky eaters ate it.

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  • on December 30, 2012

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    Tastes wonderful, easy!

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  • on December 30, 2012

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    This was a great addition to our holiday dinner this year, people kept asking what stuffing I used. I will make this over and over. Thanks food network! P.S.- I doubled the stuffing directions, it gave more depth to the pork, making it more filling.

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  • on November 02, 2012

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    Delicious - the mushrooms and pork are a great combination. I usually sear it on the cooktop and then finish it in the oven at 350F for about 15 minutes and then let it rest for 10 minutes or so. To make this a Fall dish, I am serving it with spaghetti squash in a light tomato/fennel sauce and green beans.

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  • on October 24, 2012

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    We don't regularly eat pork but based on reviews, I gave this recipe a try. Was a hit with all 5 in our family. I too, left out breadcrumbs to make it gluten free. Easy to make and prep ahead of time. A guest worthy dish.

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  • on September 30, 2012

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    easy and excellent!

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  • on July 08, 2012

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    I thought this was really great. We had guests over that had gluten issues so I didn't use breadcrumbs. Also used button mushrooms because our market was out of cremini. Other than that, I followed it exactly. Served it with Herbed Quinoa, also from this site and steamed carrots and sauteed kale. It was very good and I would definitely make it again for company without hesitation.

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  • on April 29, 2012

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    It was delicious--and my 12 and 15 year-old boys thought so too! I baked it like others, and then broiled a little at the end to give it a little browinng. I think I may pan sear it first, then bake as others have done, to give it that all over brown. Can't wait to make it again!

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  • on March 12, 2012

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    the bacon and mushroom tastes great, but the pork doesn't have lots of flavor. i made pork tenderloin wrapped with bacon, that has more flavor. maybe next time will combine these two receipt together.

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