Sautéed mushrooms, onions, garlic, and thyme are stuffed into a juicy pork tenderloin that cooks in less than 20 minutes!

I love making pork tenderloin because it feeds a lot of people and cooks quickly—less than 20 minutes from start to finish! Just like the name suggests, pork (when not overcooked!) can be juicy, tender, and scrumptious. In this recipe, I paired it with a delicious mushroom filling that adds depth and richness.

This pork tenderloin recipe is a fantastic option for family dinners or special occasions. It’s also great for a dinner party or even a cozy meal for two. You can easily adjust the portion size based on your needs!

Let’s talk about the flavorful stuffing

To amp up the flavor, I used Dijon mustard and a mixture of sautéed chopped crimini mushrooms, onions, garlic, and thyme. The fresh thyme smells SO much like fall to me without being overpowering, bringing in that earthy aroma that complements the pork beautifully.

MORE DELICIOUS PORK RECIPES: Spicy Asian Pork Tenderloin, Bone-In 10 Minute Pork Chops

Ingredients you’ll need:

1 lb. pork tenderloin
2 tbsp. Dijon mustard
½ pint crimini mushrooms, cleaned and chopped
½ onion, diced
3 cloves garlic, minced
1 tbsp. fresh thyme leaves, chopped
¼ cup panko breadcrumbs
Kosher salt and black pepper
Olive oil (3 tbsp.)

How to make my mushroom stuffed pork tenderloin:

Preheat the oven to 400 degrees Fahrenheit.
Drizzle the pork with olive oil, then season well with kosher salt and pepper on all sides.
In a skillet, heat olive oil over medium heat. Add the chopped mushrooms, diced onions, minced garlic, and fresh thyme. Sauté for 4-5 minutes until the vegetables are softened. Remove from heat and stir in the panko breadcrumbs.
Carefully slice the pork tenderloin down the center lengthwise with a sharp knife, being careful not to cut all the way through—this will allow it to open like a book.
Spread Dijon mustard evenly over the inside of the tenderloin.
Fill the open pork tenderloin with the sautéed mushroom mixture. Use kitchen twine to tie the tenderloin in a few places, securing the stuffing inside.
Place the stuffed tenderloin on a baking sheet lined with aluminum foil and roast in the oven for 18-20 minutes, depending on the size of the tenderloin.
Use a meat thermometer to ensure the internal temperature reaches 135 degrees Fahrenheit before removing it from the oven.

Let the pork rest for a couple minutes before slicing so that the pork can reabsorb all the juices, then serve warm! Feed up to 4 people with the tenderloin or have delicious leftovers.

Savvy tips!

Always opt for fresh herbs, like thyme, and fresh garlic cloves.
Keep an eye on the cooking time! Pork can go from perfectly cooked to dry very quickly. Use an instant-read thermometer to ensure your pork tenderloin is cooked to the perfect temperature.
If you’re looking for the best way to make sure your pork is juicy and flavorful, definitely let your pork rest after cooking. This is so important for keeping the pork juicy and flavorful. The meat continues to cook a little while resting and allows all those delicious juices to soak back into the meat.
If you have any leftover pork tenderloin, store it in an airtight container in the fridge. You can reheat the pork in the oven or microwave for a quick meal.

What should I serve with pork tenderloin?

Here are some of my favorite sides to serve with this pork tenderloin:

Baked Feta Sweet Potatoes, Strawberry Spinach Salad, Creamy Mashed Cauliflower, or my Everything But the Bagel Green Beans all pair well with this easy stuffed pork tenderloin!

FAQs

Use a meat mallet or meat tenderizer to pound into a more even thickness. Place the butterflied pork between two sheets of plastic wrap or parchment paper to prevent sticking and splattering. Gently pound the meat until it reaches an even thickness, typically about ½ inch.

Try making a homemade pork gravy! Whisk the pan drippings with some liquid—a combination of white wine and chicken broth works great! Then, add a little butter to enrich it along with seasonings of your choice (I like to use salt, pepper, garlic powder, onion powder, dried herbs, soy sauce, and a splash of balsamic vinegar for depth). To thicken, whisk in some cornstarch or flour, and you’re done!

Pork loin and pork tenderloin are two different cuts of pork from a pig. Pork loin is larger and firmer, located along the back, making it perfect for roasts and hearty chops, though it does take a bit longer to cook. Pork tenderloin is a smaller, incredibly tender cut of meat and comes from the side of the backbone. It cooks quickly, which makes it a great choice for busy weeknights. I find that pork loin has a mild flavor and can be a bit fattier, while the tenderloin is more of a lean cut of meat and practically melts in your mouth, it’s one of my favorite cuts of meat!

So there you have it—a simple yet elegant Mushroom Stuffed Pork Tenderloin that’s truly perfect for any special occasion! This easy recipe is one I love making during the holiday season, especially for Christmas dinner. I hope you enjoy it!

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