Mushroom Stuffed Pork Tenderloin with Parmesan Green Beans and Kale

Mushroom Stuffed Pork Tenderloin with Parmesan Green Beans and Kale 5.00/5 (2 votes)

Gorgeous and delicious; a perfect combination! And while this may look complicated or time consuming for a weeknight, it's really very simple. It does take a bit of time in the oven, so be aware of that. Otherwise it's an easy weeknight meal and a great one at that!

Mushroom Stuffed Pork Tenderloin



  • 2 slices bacon, chopped
  • 4 ounces mushrooms, coarsely chopped
  • kosher salt and pepper
  • 1 clove garlic, minced or pressed
  • 1 tablespoon unseasoned bread crumbs
  • 1/4 cup fresh parsley, chopped
  • 1 pound pork tenderloin
  • 1 tablespoon olive oil
  • kosher salt and pepper


  1. Preheat oven to 400.
  2. Cook bacon in a skillet over medium high heat until crisp.
  3. Add mushrooms, salt, and pepper and cook until mushrooms are tender - about 5-8 minutes.
  4. Add garlic and cook just a minute more.
  5. While bacon and mushrooms are cooking, place the tenderloin on a chopping block. Butterfly the tenderloin lengthwise and fold open (like a butterfly or a book).
  6. Cover the meat with a piece of plastic wrap and then pound to 1/4" thick.
  7. Spoon bacon-mushroom mixture in the center of the tenderloin, sprinkle with breadcrumbs and parsley, and 'roll' lengthwise.
  8. Lightly grease a baking dish and carefully transfer the stuffed tenderloin, seam-side down to the dish.
  9. Brush tenderloin with olive oil and season with salt and pepper.
  10. Roast 40-45 minutes or until internal temperature is at least 150 degrees.

Nutritional Information

Serving Size 153g Calories 203 Fat 6 Sat Fat 2 Sodium 191 Carbs 3 Sugars 1 Fiber 1 Protein 33.

Parmesan Kale and Green Beans



  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 4 ounces mushrooms, trimmed and quartered
  • 1 pounds green beans, trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 cup dry white wine
  • 1/2 teaspoon red pepper flakes, optional
  • 1/2 pound kale, rinsed and chopped
  • 2 tablespoons lemon juice
  • 3 tablespoons parmesan cheese, shredded


  1. Heat olive in a heavy skillet over medium high. When it begins to shimmer, add onion and let cook until tender.
  2. Add mushrooms and green beans and cook until mushrooms are tender and green beans are crisp tender.
  3. Add wine, increase heat, and let wine simmer until almost all the liquid has evaporated.
  4. Season with salt, pepper, and red pepper flakes (if you want a little heat).
  5. Add kale and stir until it is bright green and slightly wilted.
  6. Drizzle with lemon juice, garnish with parmesan, adjust salt and pepper, and serve.

Nutritional Information

Serving Size 265g Calories 178 Fat 9 Sat Fat 2 Sodium 683 Carbs 18 Sugars 3 Fiber 5 Protein 7.


KID NOTE: The kids did great with this meal (after they picked the mushrooms from the green beans).

VEGETARIAN TIP: Skip the pork recipe. Omit the bacon. Double the green bean and kale recipe and add chick peas and quinoa.

GLUTEN MODIFICATIONS: Use gluten free breadcrumbs.


  1. stephchen says:

    I made this with chicken breasts instead of pork tenderloin and it was amazing. Full of flavor. The green beans and kale were great too.

  2. Leigh says:

    I was looking for a little different recipe for green beans and tried this one. The green beans were great. I didn’t have any Kale, so I left it out, but this was a simple recipe to spice up regular green beans.

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