This stuffed pork tenderloin is perfect for holidays! It’s tender and juicy, filled with delicious goodies like spinach, cheese, and herbs. The blend of flavors is simply mouthwatering!
Honestly, this dish makes you feel like a chef superstar, even if you’re still figuring out how to boil water! Serve it up with some roasted veggies, and watch everyone smile at the dinner table.
Key Ingredients & Substitutions
Pork Tenderloins: Look for tenderloins that are even in size for even cooking. If you’re looking for a healthier option, turkey tenderloins can work well too!
Spinach: Fresh spinach gives a nice color and flavor. If you don’t have fresh, you can use frozen spinach, just make sure to thaw and drain it well to avoid extra moisture.
Cream Cheese: This adds creaminess. You can swap it for ricotta or a non-dairy cream cheese if you’re looking for dairy-free options.
Cheese: Mozzarella or provolone are great, but feel free to use other melty cheeses like gouda or cheddar if you prefer a different flavor profile.
Sun-Dried Tomatoes: These add wonderful sweetness. If they’re not available, you can use roasted red peppers or even fresh tomato if you’re in a pinch.
How Do You Get It Perfectly Rolled and Stuffed?
Rolling a tenderloin may seem tricky, but with a few simple tips, you can do it easily. Here’s how to ensure the best results:
- Butterfly the tenderloin evenly to ensure it cooks properly. Don’t cut all the way through—think of it as creating a flap.
- Use a meat mallet to pound it gently to an even thickness, which makes rolling easier and ensures even cooking.
- Spread the filling evenly, leaving a border to prevent it from spilling out when you roll it up.
- Tightly roll the tenderloin from one end to the other, tucking in the filling as you go. Secure it well with kitchen twine or toothpicks to keep everything inside during cooking.
These little steps will help you make a beautiful stuffed pork tenderloin that’s sure to impress at holiday gatherings!
Stuffed Pork Tenderloin (Best Holiday)
Ingredients You’ll Need:
For The Stuffed Tenderloin:
- 2 pork tenderloins (about 1 to 1.5 pounds each)
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup shredded mozzarella or provolone cheese
- 1/4 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
- Salt and fresh ground black pepper, to taste
For The Balsamic Glaze:
- 1/4 cup balsamic vinegar
- 1 tbsp honey
For Garnish:
- Fresh rosemary sprigs
How Much Time Will You Need?
This delicious stuffed pork tenderloin will take about 15 minutes for prep and around 30 minutes to cook. Make sure to allow an extra 5 minutes to let the pork rest before slicing. The total time will be around 50 minutes. Perfect for a holiday feast without too much fuss!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot and ready for the pork when you’re done preparing it.
2. Prepare the Pork Tenderloins:
Take each pork tenderloin and butterfly it by slicing it lengthwise down the middle, but be careful not to cut all the way through. Open the tenderloin like a book and cover it with plastic wrap. Use a meat mallet to pound the tenderloin to an even thickness of about 1/2-inch. Season both sides with salt and pepper.
3. Make the Filling:
In a mixing bowl, combine the chopped spinach, softened cream cheese, shredded mozzarella or provolone, minced garlic, chopped sun-dried tomatoes, chopped parsley, and chopped rosemary. Mix everything well until you have a creamy filling.
4. Fill the Tenderloin:
Spread the filling evenly over each butterflied tenderloin, leaving a little space at the edges to prevent overflow when rolling up.
5. Roll Up and Secure:
Carefully roll up the tenderloin tightly, starting from one end to the other. Use kitchen twine or toothpicks to secure it firmly so it holds its shape during cooking.
6. Sear the Rolled Tenderloin:
Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the pork rolls on all sides until golden brown, roughly 3 minutes per side.
7. Roast in the Oven:
Transfer the skillet to your preheated oven safely. Roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
8. Prepare the Balsamic Glaze:
While the pork roasts, make the balsamic glaze by combining the balsamic vinegar and honey in a small saucepan. Bring it to a simmer over medium heat and cook until it reduces by half and thickens slightly, about 5-7 minutes. Set aside once done.
9. Rest and Slice the Pork:
After roasting, carefully remove the pork from the oven and let it rest for 5 minutes. This helps retain the juiciness. After resting, remove the twine or toothpicks and slice the tenderloin into thick medallions.
10. Serve and Enjoy:
Arrange the slices on a serving platter, drizzle with the balsamic glaze, and garnish with fresh rosemary sprigs for a lovely presentation. Enjoy your flavorful stuffed pork tenderloin that’s perfect for holiday celebrations!
Can I Use Frozen Pork Tenderloin?
Yes, you can use frozen pork tenderloin! Just make sure to thaw it completely in the refrigerator overnight or use the cold water method if you’re in a hurry. Pat it dry before proceeding with the recipe to avoid excess moisture.
What Can I Substitute for Cream Cheese?
If you’re looking for a substitution for cream cheese, you can use ricotta cheese or even a dairy-free cream cheese alternative. Just ensure that whatever you choose is spreadable for easy mixing with the other filling ingredients.
How Do I Store Leftovers?
Store any leftover stuffed pork tenderloin in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, pop it in the microwave or gently warm in the oven while covering it with foil to keep it moist.
Can I Make This Ahead of Time?
Absolutely! You can prepare the stuffed tenderloins and refrigerate them for a few hours or even overnight before cooking. Just make sure to bring them to room temperature for about 30 minutes before roasting for even cooking.