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Prepare the pork loin:
Preheat your oven to 180°C (350°F). Place the pork loin flat on a cutting board and score it with a sharp knife. Slice the pork horizontally, without cutting all the way through, so you can open it like a book. This will allow you to stuff it with the bacon and mushroom mixture.
Season the pork.
Once the pork tenderloin is sliced, season it inside and out with salt, black pepper, and rosemary. The rosemary adds an aromatic flavor that complements the pork perfectly. Set the pork aside to rest while you prepare the stuffing.
Fry the bacon
in a large skillet over medium heat until crispy. This will take about 5–7 minutes. Once the bacon is cooked, transfer it to a plate lined with a paper towel to drain any excess fat. Reserve the bacon fat in the skillet for the next step.
Sauté the onions and mushrooms:
In the same pan with the reserved bacon fat, add the chopped onions and sauté over medium heat for about 3–4 minutes, until translucent and softened. Add the chopped mushrooms to the pan and sauté for another 5 minutes, until browned and the liquid has evaporated. Season with salt and pepper to taste.
Combine the bacon with the mushroom mixture.
Once the mushrooms and onions are cooked, return the crispy bacon to the pan. Mix everything well and remove the pan from the heat. This flavorful filling will form the centerpiece of your stuffed pork tenderloin.
Stuff the pork loin:
Spread the bacon and mushroom mixture evenly over the unfolded pork loin. Once the stuffing is in place, carefully roll the pork back up, leaving the stuffing inside. Secure the roll with kitchen string or toothpicks to hold it together during cooking.
Brown the pork loin:
Heat a little olive oil or leftover bacon fat in a large ovenproof skillet over medium-high heat. Once the skillet is hot, brown the pork loin on all sides until browned and crispy. This will take about 2–3 minutes per side. Browning locks in the flavors and gives the pork a nice, caramelized crust.
Roast the pork loin:
Place the pan with the seared pork loin into the preheated oven. Roast the pork for approximately 45–60 minutes, until it reaches an internal temperature of 65°C (150°F). Cooking time will depend on the thickness of the pork loin, so it’s best to use a meat thermometer to ensure it’s perfectly cooked.
Rest and serve:
Once the pork tenderloin is cooked, remove it from the oven and let it rest for 10–15 minutes before carving. Resting allows the juices to redistribute, resulting in a tender, juicy pork tenderloin. Slice the pork tenderloin into medallions and serve with your favorite side dishes.
Nutritional information (approximate information per serving, based on 6 servings):
Calories: 320 kcal
Fett: 18 g
Carbohydrates: 4 g
Protein: 33 g
Fiber: 1 g
Cholesterol: 90 mg
Sodium: 480 mg
Note: Nutritional information may vary depending on serving size and ingredients used.
Frequently asked questions:
1. Can I use a different cut of pork for this recipe?
Yes! If you don’t have pork tenderloin, you can also use pork tenderloin or even boneless pork chops. Adjust the cooking time according to the thickness of the meat.
2. Can I prepare this dish ahead of time?
Yes, you can prepare the stuffed pork tenderloin by assembling the roll and refrigerating it for up to one day. When you’re ready to cook it, simply sear it as directed.
3. What other herbs go well with this recipe?
In addition to rosemary, herbs like thyme, sage, and oregano also pair well with pork. You can use them individually or in combination for an even more intense flavor.
Tips for preparing the perfectly stuffed pork fillet:
Carefully slice the pork.
When slicing the pork tenderloin, be careful not to cut all the way through the meat. The goal is to create a flat surface for the filling without the meat falling apart.
Use kitchen twine.
After rolling the pork, tie it tightly with kitchen twine. This will keep the filling inside during cooking and help the pork retain its shape.
Do not overcook pork.
Pork loin can dry out if cooked for too long. Therefore, be sure to check the internal temperature with a meat thermometer. It should reach 65°C. Then let the meat rest until it reaches a final temperature of 70°C.
Adding Pan Sauce
For added flavor, you can make a quick pan sauce using the pork’s drippings. Remove the pork from the pan, add a splash of white wine or chicken stock to the pan, and let it simmer for a few minutes. For a rich, delicious sauce, stir in a tablespoon of butter.
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