This stuffed pork tenderloin is perfect for your holiday feast! Juicy pork is rolled with delicious goodies like spinach, cheese, and nuts, making every bite a treat.
Trust me, your guests will be wowed by this dish. It’s like a present for the taste buds! 🎁 I love serving it with roasted veggies for a colorful plate. Yum!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, making it a great choice for a holiday dish. If you can’t find tenderloin, pork loin can be used, but keep an eye on the cooking time as it can be larger.
Spinach: Fresh spinach adds nutrition and color to the filling. If you’re short on fresh, frozen chopped spinach works as a substitute. Just make sure to thaw and drain it well before using!
Cheese: Cream cheese provides creaminess, while goat cheese offers a tangy twist. You can swap either for ricotta or feta cheese based on your taste or dietary needs.
Dried Cranberries: I love the sweetness they bring! If you prefer a more savory note, chopped sun-dried tomatoes are a great alternative. You could also use cooked apples for added sweetness.
Nuts: Walnuts or pecans add a nice crunch. If nut allergies are a concern, consider sunflower seeds or omit them altogether for a nut-free version.
How Do I Butterfly a Pork Tenderloin?
Butterflying a pork tenderloin is a simple process that opens up the meat for stuffing. Here’s how to do it:
- Place the tenderloin on a cutting board. Use a sharp knife to carefully slice down the middle, stopping just before you reach the end.
- Open up the tenderloin like a book. You want it to be of even thickness for consistent cooking.
- If needed, cover it with plastic wrap and gently pound it to an even thickness of about 1/2 inch. This helps it cook uniform and tender!
Tips for a Perfectly Cooked Stuffed Pork Tenderloin
Cooking this dish can be tricky, but here’s how you can ensure it’s juicy and flavorful:
- Sear the pork in a hot skillet first to lock in moisture and create a nice crust—don’t skip this step!
- Use a meat thermometer; cooking it to an internal temperature of 145°F (63°C) ensures you don’t overcook and dry it out.
- Letting it rest after cooking is key. This allows juices to redistribute, making it tender and delicious when you slice it.
These insights should help you create a stunning and tasty stuffed pork tenderloin perfect for the holidays! Enjoy your delicious cooking adventure!
Stuffed Pork Tenderloin (Best Holiday)
Ingredients You’ll Need:
For the Pork:
- 1 pork tenderloin (about 1 to 1.5 pounds), trimmed and butterflied
For the Stuffing:
- 2 cups fresh spinach, chopped
- 4 ounces cream cheese or goat cheese, softened
- 1/3 cup dried cranberries (or chopped sun-dried tomatoes for a savory touch)
- 1/4 cup walnuts or pecans, chopped
- 2 cloves garlic, minced
- 1 tsp fresh rosemary, chopped (plus extra sprigs for garnish)
- 1/2 tsp dried thyme
- Salt and black pepper to taste
For Cooking:
- 1 tbsp olive oil
- 1/4 cup chicken broth or white wine (for drizzling sauce)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 30-35 minutes for cooking. Including some resting time, you can expect the entire process to take about 1 hour, making it perfect for a festive holiday dinner!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 375°F (190°C). Line a baking dish or tray with parchment paper to prevent sticking during baking.
2. Butterfly the Pork Tenderloin:
Lay the pork tenderloin flat on a cutting board. Carefully slice horizontally through the middle, stopping just before you reach the opposite side. Open it up like a book to create a large surface for stuffing.
3. Pound It Out:
Cover the butterflied pork with a sheet of plastic wrap and gently pound it to an even thickness of about 1/2 inch using a meat mallet or rolling pin. This helps it cook evenly and makes it easier to roll.
4. Mix the Filling:
In a medium bowl, combine the chopped spinach, softened cheese, dried cranberries (or sun-dried tomatoes), chopped nuts, minced garlic, chopped rosemary, dried thyme, salt, and pepper. Mix everything well until combined.
5. Stuff the Pork:
Spread the spinach and cheese mixture evenly over the butterflied pork, ensuring it covers the surface.
6. Roll It Up:
Starting from one long side, carefully roll the tenderloin up tightly. Use kitchen twine to secure it at 1-inch intervals. This will keep the stuffing inside while it cooks.
7. Sear the Pork:
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the rolled pork tenderloin on all sides until it’s golden brown, about 2-3 minutes per side. This step enhances the flavor!
8. Transfer to Baking Dish:
Place the seared pork roll into the prepared baking dish. Pour the chicken broth or white wine around the pork for added moisture during cooking.
9. Roast it Up:
Roast in the preheated oven for about 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C). A meat thermometer comes in handy for this step!
10. Rest Before Slicing:
Once cooked, remove the pork from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, leading to a juicy, flavorful dish.
11. Slice and Serve:
Carefully slice into medallions and drizzle with any pan juices. Garnish with extra rosemary and cranberries if desired, and serve warm to your delighted guests!
This stuffed pork tenderloin makes a festive centerpiece perfect for any holiday celebration, offering a delicious blend of flavors that everyone will adore! Enjoy your time in the kitchen!
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, you can use frozen pork tenderloin! Just make sure it’s completely thawed before preparing. Thaw it safely in the refrigerator overnight or use the cold water method by sealing it in a plastic bag and submerging it in cold water until thawed.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can prepare the stuffing mixture a day in advance. Just store it in an airtight container in the fridge. When you’re ready to cook, spread the filling over the butterflied pork as directed in the recipe.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave or stovetop pan on low heat until warmed through. Adding a splash of broth can help keep the meat moist!
What Can I Serve with Stuffed Pork Tenderloin?
This dish pairs beautifully with roasted vegetables, mashed potatoes, or a side salad. You might also consider serving it with a light sauce or gravy to enhance the flavors even more!
