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Mushroom Stuffed Pork Tenderloin

Mushroom Stuffed Pork Tenderloin

This mushroom stuffed pork tenderloin is an elegant but easy to prepare meal that can be made in just about an hour.

Mushroom Stuffed Pork Tenderloin Recipe

Tender juicy pork wrapped around mushrooms, shallots, and garlic sautéed in white wine with a gravy with flavors of wine, mustard, and pan drippings – it’s a something special.

This recipe was inspired by my trip to Central Illinois with the National Pork Board. We spent one day learning about how pigs are raised and another day learning about how to cook with pork.

I cook pork on a regular basis. I love its affordability and ease of preparation. Usually tenderloin is my go-to cut. I like it because it is lean (it is leaner than chicken breast!) and perfectly sized for our two person household.

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To create this meaty main course, pork tenderloin is sliced open, pounded out with a meat mallet, and then filled with a mixture of sautéed mushrooms and shallots seasoned with garlic and thyme. I also add some creamy blue cheese which adds a rich taste.

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Then the pork gets tied up and coated in a mixture of butter, mustard, and thyme. Next, it gets served with a white wine mushroom sauce made from the pan drippings.

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The trick to cooking a tender and juicy pork tenderloin is to sear it at high heat and then to let it finish cooking in the oven. Searing the meat takes about 8 minutes, and then it needs to roast for about 15 minutes. While the pork rests, let the juices in the pan reduce and thicken into a gravy.

The other secret is to cook whole muscle pork to 145 degrees and to let it rest for at least 3 minutes before serving. 145 degrees is the minimum cooking temperature recommended by the FDA, and cooking to this temperature prevents overcooking the meat which results in dry meat with less flavor.

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The pork tenderloin at my grocery store was on the smaller side, weighing in at just about a pound. For this reason, I purchased two tenderloins. When I am having a dinner party I usually follow the rule of buying about a pound of meat per person. When you buy pork, remember that it usually loses about 20% of its weight once cooked.

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I served the pork tenderloin with classic mashed potatoes, sweet potatoes two ways, spinach, and roasted broccoli.

Want to try some more pork tenderloin recipes? Here are some of my favorites!

Caramelized onion and blue cheese stuffed pork tenderloin is a meal bursting with rich flavors that is perfect for a special occasion or holiday meal.

Caramelized Onion and Blue Cheese Stuffed Pork Tenderloin

Shallot and Mushroom Pork Tenderloin

Pear and Blue Cheese Stuffed Pork Tenderloin

Butternut Squash, Sage, and Goat Cheese Stuffed Pork Tenderloin

How to Make Mushroom Stuffed Pork Tenderloin:

Yield: 4-6 servings

Mushroom Stuffed Pork Tenderloin

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This pork tenderloin gets stuffed with sauteed mushrooms, shallots, and garlic and served with a rich gravy. It's a special occasion meal that you can make in an hour.

Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 2 pounds of Pork Tenderloin (either one large tenderloin or two smaller)
  • 3 tablespoons Butter
  • 1 1/2 pounds of Button or Cremini Mushrooms, sliced
  • Salt and Pepper
  • 2 Shallots, chopped
  • 4 cloves of Garlic, minced
  • 2 tablespoons Fresh Thyme
  • 2 cups White Wine (such as Sauvignon Blanc)
  • 1/4 cup Blue Cheese, crumbled
  • 1 tablespoon Stone Ground Mustard
  • 1 tablespoon Olive Oil
  • 1 cup Chicken Broth
  • Butcher's Twine

Instructions

Start by prepping the pork. Carefully slice halfway through the middle of the tenderloin and fold it open. Then use a meat mallet to pound out the meat. Pound it until it has an even thickness, getting it as thin as you can. Season both sides generously with salt and pepper, and set aside.

Heat your oven to 375 degrees.

Melt 2 tablespoons of butter in a dutch oven over medium heat. Once melted, add the shallot and saute for 2 minutes. Then add the garlic, mushrooms, and 1 tablespoon thyme. Season generously with salt and pepper, and let cook for 5 minutes. Then add 1 cup white wine and continue cooking until the liquid has been absorbed.

Cut butcher's twine and arrange it under the pork tenderloin, it's easiest to do this before out start adding the mushrooms. I like to place the twine about every 2 inches so that nothing falls out of the pork.

Add a layer of mushrooms on top of the pork, placing them in the center of the meat and not too close to the sides. Then place the blue cheese on top. (You will have mushrooms leftover - that's good!)

Wrap the pork up around the mushrooms and blue cheese and tie the butcher's twine up tight.

Mix one tablespoon butter, the mustard, and the remaining thyme together, then spread it over the outside of the rolled up pork tenderloin.

Wipe out the dutch oven with a wet paper towel if necessary. Then heat the olive oil over high heat. Once hot, add the pork. You want to sear all sides of the meat, this will take about 2 minutes per side.

Once the meat has seared, pour 1 cup white wine, 1 cup chicken broth, and the mushrooms in to the bottom of the pan. Place a lid on the dutch oven and then place it in the oven to bake.

The pork needs to cook until it reaches at least 145 degrees. This will take about 15 minutes.

Once a meat thermometer inserted into the pork reachest 145 degrees, remove it from the dutch oven and set it on a plate to rest. Heat the mixture of pan drippings, wine, broth, and mushrooms over a burner and let simmer and reduce for 5 minutes to create a gravy.

Slice the pork tenderloin and serve with the gravy.

Notes

This recipe is for 2 pounds of pork tenderloin, which is either one large tenderloin or two small tenderloins.

This post is sponsored by the National Pork Board; all opinions are my own, Thank you for supporting the brands that make The Kittchen possible.

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