Author: Jinny Sauer Bastianelli

With Valentine’s Day coming up, here is a recipe using pork tenderloin (which is always tender and pretty much foolproof to cook), done in a way that is both easy and elegant. This dish uses classic flavors of mushrooms, parsley and lemon, but you could change the flavor profile to suit your mood. See Cook’s Notes for more ideas.

Add a side of vegetables or salad and a romantic dessert and you’ve got a romantic dinner for two. Browse the Market for gourmet chocolates, unique ice cream flavors topped with chocolate syrup or jam, gorgeous cookies cakes & macarons, heart-shaped mini pies, and more. Watching your sugar? — try fruit paired with cheese for your after-dinner treat. Check out cocktail offerings from our vendors as well.

Mushroom-Stuffed Pork Tenderloin

recipe adapted from Food Network Magazine

Pork tenderloin from MKONO Farm, new vendor at the Market.


  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 slices bacon, chopped
  • 4 ounces mushrooms, thinly sliced
  • Salt and freshly ground pepper
  • 1 clove garlic, finely chopped
  • 1/2 tablespoon breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1 pork tenderloin, trimmed
  • 1/4 teaspoon grated lemon zest


  1. Heat 1 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/4 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 1 tablespoon parsley. Let cool.
  2. Soak 5-6 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
  3. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the tenderloin. Starting with a long side, tightly roll up tenderloin. Secure the seam with the toothpicks.
  4. Preheat a grill to medium high; brush the grates with olive oil. Brush the pork roll with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.
  5. Mix the remaining 2 tablespoons olive oil and 1 tablespoon parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork roll. Top with parsley oil. Makes 6 servings.

Cook’s Notes: Mix it up by substituting ingredients. For cozy homey flavors: chopped apples, sage, and maple syrup and/or mustard. For Asian flavors: shiitakes, bok choy, cilantro pesto, and orange zest. For spicy Tex-Mex: chorizo, sweet potato & onions, oregano, and hot sauce. For Italian: salami, onion & garlic, and rosemary.

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