• Stuffed Pork Tenderloin with Mushrooms & Pecans

Stuffed Pork Tenderloin with Mushrooms & Pecans

60 6 servings, 1/6 recipe (110 g) each
Recipe By
(19) 16 Reviews
Prep Time
Total Time

6 servings, 1/6 recipe (110 g) each

This is one of those secret recipes that looks and tastes so impressive, but is actually so simple to prepare. The meat is just outstanding. You may even get to enjoy the tender leftovers, if there are any!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add mushrooms; cook 5 min. or until liquid is evaporated, stirring frequently. Spoon into large bowl; cool slightly. Meanwhile, partially cut each tenderloin lengthwise in half, being careful to not cut through to opposite side of each. Cover with plastic wrap or place in resealable plastic bag; pound to 1/2-inch thickness.
  • Add all remaining ingredients to mushrooms; mix well. Spread half the mushroom mixture onto cut side of each tenderloin; press stuffing gently into meat. Roll up each tenderloin tightly; tie with kitchen string in 2 or 3 places to secure. Place tenderloins, side-by-side, in shallow pan; brush with remaining dressing.
  • Bake 40 min. or until done (160°F). Remove from oven. Let stand 5 min. Remove string before slicing meat.

How to Check Meat Doneness

The easiest way to ensure that meat is cooked properly is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat, avoiding any bones if present and let stand until thermometer stops rising.


  • 6 servings, 1/6 recipe (110 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (110 g) each
Calories 250
% Daily Value
Total fat 12g
Saturated fat 2.5g
Cholesterol 65mg
Sodium 390mg
Carbohydrate 8g
Dietary fibre 1g
Sugars 2g
Protein 26g
Vitamin A 4 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • joanne_162 |

    Very yummy, my husband loves this recipe. I didnt think I would like the pecans in it but that is the best part. I usually add a bit of the balsamic to the stuffing as well.

  • lmartyn8203 |

    I made this last night for company and all agreed the pork was tender and the stuffing excellent. I used ritz crackers very easy prep. Only difficulty was serving slices was a little untidy as the slices didnt want to stay together. Realize it was my mistake as I put one tenderloin on top of the other with filling in between.

  • andwray |