First Step: Prepare the FillingStart by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped bacon and cook for 3-4 minutes until browned and crisp. Stir in the thinly sliced brown mushrooms, chopped onion, diced roasted red pepper, and thoroughly squeezed spinach. Sauté the mixture for about 5 minutes until the vegetables are soft and fragrant.Season the filling with 1/2 teaspoon salt, 1/4 teaspoon black pepper, minced garlic, chopped parsley, and chiffonade basil if using. Stir continuously for another minute to blend the flavors. Remove the skillet from heat and stir in the grated Parmesan cheese. Let the filling cool slightly in a bowl while you prepare the pork tenderloin.

Second Step: Butterfly and Pound the Pork TenderloinRemove the silver skin from the pork tenderloin using a sharp knife, carefully sliding underneath it without taking excess meat off, to prevent toughness. Using a boning or slicing knife, butterfly the pork lengthwise without cutting completely through open it like a book to increase the surface area to hold the filling securely.Place the butterflied tenderloin between two sheets of plastic wrap and gently pound with a meat mallet until it’s evenly about 1/4 to 1/2 inch thick. This helps tenderize the meat and creates an easier rolling surface for the stuffing.

Third Step: Assemble the Stuffed Rolled TenderloinSeason the inside of the tenderloin lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread the cooled vegetable and cheese stuffing evenly over the pork, leaving a 1/2 to 1-inch border around the edges to prevent spillage during rolling.Firmly roll the pork into a jellyroll shape. Secure the roll using toothpicks placed parallel along the seam or tie it with kitchen twine for extra stability during cooking. Season the exterior of the roulade with the remaining 1 teaspoon salt and 1/4 teaspoon black pepper to enhance flavor in every bite.

Fourth Step: Sear the Pork TenderloinHeat the remaining 2 tablespoons olive oil (or substitute grapeseed oil if preferred) in an oven-safe skillet over medium heat. Place the stuffed pork roulade seam-side down and sear for about 2 minutes until golden and crispy. Turn and brown all sides evenly for a total of 6 to 8 minutes. This seals in the juices and creates a beautiful crust.

Fifth Step: Roast the Tenderloin to FinishPreheat your oven to 350-400°F (175-200°C) depending on your preferred cook time. Transfer the skillet directly into the oven and roast the stuffed pork tenderloin for about 18-20 minutes. Use a meat thermometer to check that the internal temperature reaches 145-150°F (63-66°C), which is ideal for safe consumption while keeping the meat moist with a slight pink center.

Final Step: Rest, Slice, and ServeOnce roasted, remove the skillet from the oven and brush the pork roulade with the pan drippings for extra flavor and shine. Let the meat rest on a cutting board for 10 minutes to allow juices to redistribute and enhance tenderness. Remove toothpicks or twine carefully, then slice the roulade into medallions about 3/4-inch thick. Garnish with additional chopped parsley and serve warm for an impressive presentation and delicious meal.