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Sliced bacon-wrapped pork tenderloin stuffed with mushrooms and wild rice, on bed of arugula

Mushroom and Wild Rice Stuffed Bacon-Wrapped Pork Tenderloin

Bacon-wrapped pork tenderloin with a flavorful mushroom and wild rice stuffing that can be doubled to create a rice pilaf side dish. Impressive and delicious - make it tonight!
Prep Time 5 mins
Cook Time 55 mins
Cook Wild Rice (rice cooker) 1 hr 15 mins
Total Time 2 hrs 15 mins
Course Dinner
Cuisine American
Servings 4
Calories 486 kcal


  • instant-read thermometer


Mushroom Wild Rice Stuffing

  • 1 cup wild rice cooked (see note) - may substitute brown rice, ancient grain blend, farro, or quinoa
  • 1 onion small, diced
  • 1 rib celery diced
  • 8 oz mushrooms chopped
  • 1/4 tsp dried thyme or 3/4 tsp fresh
  • 1/4 tsp dried rosemary or 3/4 tsp fresh
  • salt and pepper
  • 1 Tbsp cooking oil

Pork Tenderloin

  • 1.5 lb pork tenderloin
  • 8 strips bacon regular, not thick-cut
  • 1/4 tsp dried thyme or 3/4 tsp fresh
  • 1/4 tsp dried rosemary or 3/4 tsp fresh
  • salt and pepper
  • 1 cup arugula or spinach
  • cooking spray or drizzle of oil


Mushroom Wild Rice Stuffing

  • Place a large pan over medium heat. Add a drizzle of oil, and once warm, add onion and celery. Sauté 2 minutes. Add mushrooms, garlic, and seasonings. Sauté 8-10 minutes, or until softened. Stir in cooked wild rice.

Pork Tenderloin

  • Preheat oven to 400. Place tenderloin on large cutting board. Butterfly (cut nearly in half lengthwise so it folds open like a book). Pound with a meat mallet until even. Season on both sides with salt, pepper, thyme, and rosemary. Move to another surface.
  • Lay bacon strips alongside each other in a row. Place tenderloin on top and perpendicular to bacon strips. Spoon a half inch layer of stuffing on top of pork, leaving a half inch or so of space at the edges (see pictures in post). Top with arugula.
  • Roll up pork tenderloin around stuffing. Take each strip of bacon by both ends and wrap it tightly around the tenderloin.
  • Oil a 9x13 pan, and place the bacon-wrapped stuffed tenderloin (bacon seam side down) into the pan. Cook for 35-40 min, or until an internal temperature of 145 has been reached.
  • Optional: crisp bacon for an additional 1-2 min on broil setting
  • Slice into medallions the width of a strip of bacon, and serve. Enjoy!


**Wild rice can be purchased precooked and frozen, or prepared in advance in a rice cooker using the brown/multigrain rice setting. It may also be prepared on the stovetop. It is more flavorful when prepared in chicken or vegetable stock rather than water. Leftover wild rice may be frozen or used in a wild rice pilaf, as below
**To prepare a mushroom wild rice pilaf to serve alongside the pork, double the mushrooms in the recipe. Stir an additional 2-3 cups of cooked wild rice into the mushroom mixture, and keep warm until pork tenderloin has cooked through
Keyword bacon-wrapped, bacon-wrapped pork tenderloin, pork recipe, pork tenderloin recipe, stuffed pork tenderloin, wild rice stuffing