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Loaded Pork Tenderloin is a real head-turner and an awesome pick for holiday dinners or when you want to wow folks at the table. It's got that fancy look, but honestly, putting this dish together is way less tricky than it seems. It's one of those go-tos that works for both cozy family dinners or bigger celebrations.
Unforgettable Crowd-Pleaser
I've whipped up this stuffed tenderloin over and over, and it always gets people talking. The combo of mushrooms and bacon inside brings so much flavor and guarantees your pork stays juicy. My favorite moment is when I cut it open and that wild spiral shows up. It's always worth the little bit of work for that reaction.
Stuff You'll Need
- Pork Tenderloin: Grab tenderloin, not pork loin, so everything comes out super soft and cooks evenly.
- Bacon: Tosses in deep, smoky flavor right into the filling.
- Spinach: Go for fresh baby leaves—they'll perk up the inside with good color and some healthy stuff.
- Mushrooms: Browned up for big earthy notes.
- Shallots and Garlic: Those give it a sweet and savory boost.
- Olive Oil, Salt, Pepper: These finish it off and help everything roast up tasty.
Let's Do This
- Bake It Off
- Give the roll a quick rub with oil, salt, and pepper, then roast at 375°F (190°C) for around 25 to 35 minutes. Aim for 145°F inside for super juicy meat.
- Roll and Secure
- Once your filling's spread out, roll up the tenderloin and tie or toothpick it to keep stuff from slipping out.
- Pound Flat
- Cover that pork with plastic and give it a few gentle smacks with a mallet so it's about half an inch thick.
- Butterfly Pork
- Slice the pork open carefully, not all the way through, so it opens up like a book.
- Make the Filling
- Cook the bacon till it's crispy, stir in garlic and shallots, drop in the mushrooms, and let them get soft. Toss the spinach in last just till it's wilted down.
Tips for the Best Results
After all these holidays, nothing saves me more than a trusty meat thermometer with this dish. Hitting that 145°F inside is basically a ticket to juicy pork every time instead of something dry. I also love that you can fix this ahead of time and not freak out about last-minute stuff if you're feeding a crowd.
How to Serve It Up
I like to pair this pork with some fun sides. Try a crunchy winter salad—apple slices and toasted pecans work great—or go for roasted baby potatoes to soak up any yummy pan juices. The big payoff's always seeing everyone's faces when you cut in and there's that gorgeous swirl.
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Frequently Asked Questions
- → What's the best way to butterfly the pork?
- Cut it carefully down the middle, stopping before slicing through. Flatten with a mallet until it's about ½ inch thick. Trim excess fat first.
- → Why is resting the meat important?
- It lets the juices spread throughout, making the meat juicier when it's time to serve. Cover it and wait about 10 minutes.
- → When do I know the pork is ready?
- Check the inside temperature with a thermometer. You’re good to go if it reads between 145-150°F after around 25-35 minutes in the oven.
- → Why put the toothpicks downward?
- It seals the meat roll shut and keeps the filling from spilling out while cooking.
- → Can I prep it ahead of time?
- Yes! Get the pork butterflied and the filling made early. But save the stuffing and roasting steps for right before serving.