This stuffed pork tenderloin is your new holiday hero! With juicy pork wrapped around a tasty filling of spinach, cheese, and spices, it’s a treat for the taste buds.
It looks fancy, but making it is easier than you think! I love to serve this with roasted veggies. It feels special, and everyone at the table always wants seconds! 🎉
Key Ingredients & Substitutions
Pork Tenderloin: This lean cut is great for stuffing, but if you’re looking for a substitute, chicken breast can work too. Just adjust cooking times, as chicken may cook faster.
Spinach: Fresh spinach adds a lovely texture, but you can use frozen spinach if that’s what you have. Just make sure to thaw and drain it well before adding to the filling.
Cheese: Cream cheese and feta give a nice creaminess. If you want a dairy-free option, try using cashew cream or tofu for a similar creaminess without the dairy.
Walnuts: They add crunch and richness, but you can substitute pecans or omit them entirely if there’s a nut allergy.
Dried Cranberries: They give a sweet-tart flavor to the sauce. Raisins or chopped dried apricots can make for a good alternative if you’re out of cranberries.
How Do I Ensure the Pork Is Perfectly Cooked?
Getting the pork tenderloin to the right temperature is key to a delicious meal. Here’s what to do:
- Use a meat thermometer to check the internal temperature. You’re aiming for 145°F (63°C).
- Let the pork rest after cooking. This helps the juices redistribute for a moister bite.
- If you want even more flavor, you can marinate the pork in a mix of olive oil, herbs, and lemon juice for an hour before stuffing.
With these tips, you’ll have a perfectly cooked pork tenderloin that’s sure to impress at any gathering!
Stuffed Pork Tenderloin (Best Holiday)
Ingredients You’ll Need:
For The Stuffed Tenderloin:
- 2 pork tenderloins (about 1 to 1.5 pounds each)
- 1 cup fresh spinach, chopped
- 4 oz cream cheese, softened
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped (toasted if desired)
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme or rosemary, chopped (or 1 tsp dried)
- Salt and pepper, to taste
- 2 tablespoons olive oil
For The Sauce:
- 1/2 cup dried cranberries (for garnish and sauce)
- 1/4 cup chicken broth or white wine
- 1 tablespoon butter
Optional:
- 1 teaspoon Dijon mustard
How Much Time Will You Need?
This delectable stuffed pork tenderloin takes about 15 minutes to prepare and about 30 minutes to cook. After cooking, you’ll want to let it rest for another 5-10 minutes. Altogether, plan for around 1 hour before you can serve this flavorful holiday dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it will be ready for your tenderloin as soon as it’s prepared!
2. Prepare the Pork Tenderloin:
Trim any excess fat and silver skin from each pork tenderloin. Next, slice each tenderloin lengthwise almost in half, creating a pocket, but keep one side intact. Gently press it flat with a meat mallet or rolling pin for more even cooking.
3. Make the Stuffing:
In a bowl, mix together the chopped spinach, softened cream cheese, crumbled feta cheese, chopped walnuts, minced garlic, fresh herbs, and a sprinkle of salt and pepper. Stir well until everything is combined.
4. Stuff the Tenderloin:
Spread the cheese and spinach mixture evenly over each pork tenderloin. Be generous and make sure it’s well covered!
5. Roll and Secure:
Carefully roll the tenderloins back up and secure them with kitchen twine or toothpicks to keep the delicious filling inside.
6. Sear the Tenderloin:
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the pork rolls and sear them on all sides until they’re golden brown, about 2-3 minutes per side.
7. Roast the Pork:
Transfer the skillet to your preheated oven. Roast the pork for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). This ensures your pork is juicy and cooked perfectly!
8. Let It Rest:
After roasting, remove the pork from the oven and transfer it to a cutting board. Allow it to rest for 5-10 minutes. This helps the juices redistribute and keeps it moist.
9. Prepare the Sauce:
In the same pan, pour in the chicken broth or white wine, scraping the bottom to release all those flavorful browned bits. Add the dried cranberries and butter, allowing the mixture to simmer for 3-4 minutes until it slightly thickens.
10. Slice and Serve:
Carefully slice the stuffed pork tenderloin into medallions. Drizzle the cranberry sauce over the slices for a beautiful finish!
11. Garnish:
Add some fresh rosemary sprigs or extra cranberries on top if you’d like. Serve warm and enjoy this delightful holiday centerpiece!
This recipe perfectly blends tender pork with a savory spinach-cheese filling and tart cranberries for a festive holiday meal that your guests will love!
Can I Use Frozen Pork Tenderloin in This Recipe?
Yes, you can use frozen pork tenderloin! Just make sure to thaw it completely in the refrigerator (ideally overnight) before preparation. Avoid cooking it from frozen, as it may not cook evenly.
Can I Substitute Other Ingredients?
Absolutely! You can replace the feta with goat cheese for a tangy twist, or use ricotta for a creamier filling. If you prefer a nut-free version, simply omit the walnuts or substitute them with sunflower seeds.
How Do I Store Leftovers?
Store any leftover stuffed pork tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the oven at a low temperature or use the microwave, adding a splash of chicken broth if it seems dry.
Can I Prepare This Dish Ahead of Time?
Yes! You can prepare the filling and stuff the pork a day in advance, then cover and refrigerate. Just make sure to let it sit at room temperature for about 30 minutes before cooking to ensure even cooking.