Stuffed pork tenderloin with mushrooms, truffle tapenade and Parmesan cheese

We love a pork tenderloin every now and then, and the tender meat and mild flavors pair perfectly with salty, crispy bacon. A beautiful classic combination in this recipe by @BBQjunkie. He prepared it—how could it be otherwise—on the BBQ, but of course you can easily make this dish in a pan or oven as well! 

Preparation: 45 minutes

Cooking time: 30 minutes
Resting time: 10 minutes

Preparing the filling

To prepare this stuffed pork tenderloin, start by preparing the filling, as you’ll want it to cool down before stuffing the pork tenderloin.
Take the chestnut mushrooms and chop them finely. You can also pulse them in a food processor if you prefer.

Place a frying pan over medium-high heat and add olive oil. Let the pan heat up and then add the finely chopped mushrooms. Cook them while stirring for 8 to 10 minutes, allowing most of the moisture to evaporate. Remove the pan from the heat and mix the truffle tapenade through the mushrooms. Season with freshly ground black pepper and sea salt and let the mixture cool for about half an hour.

Pork tenderloin on the BBQ

Then light the BBQ and set it up for indirect heat at a temperature of 150 degrees. Meanwhile, remove the pork tenderloins from the packaging and pat them dry with kitchen paper. Slice the pork tenderloin lengthwise, but not all the way through. Stop about a centimeter before cutting it completely through. Now take the mushroom mixture and mix in the grated Parmesan cheese.

Take 6 slices of breakfast bacon and place them slightly overlapping on your work surface. Place one of the sliced pork tenderloins on top and fill the opening with the mushroom mixture. Then tightly wrap the stuffed pork tenderloin in the bacon and repeat with the remaining bacon, the second pork tenderloin, and the rest of the mushroom mixture.

Has the BBQ reached temperature? Then place the stuffed pork tenderloins on the BBQ. Insert a probe into the center of one of the pork tenderloins and optionally add a chunk of smoking wood (cherry or beech) to the hot coals. Close the BBQ with the lid and cook the pork tenderloin until it reaches a core temperature of 60 degrees. This will take about 25 to 30 minutes.

Remove the stuffed pork tenderloins from the BBQ and let them rest on a cutting board for 8 to 10 minutes. Then slice the pork tenderloin into pieces of about one centimeter thick and serve immediately. 

ENJOY!