Stuffed Pork Tenderloin Perfect For Holiday Dinner

This show-stopping stuffed pork tenderloin is a perfect dish this holiday season. Bursting with savory fillings, it promises bold flavors that’ll elevate your holiday meals. Whether you’re cooking for family or hosting a dinner party, its tender texture and rich stuffing ingredients will steal the spotlight.

How To Make Stuffed Pork Tenderloin

Growing up in Poland, pork was a central part of our meals, not because it was flashy or extravagant but because it was versatile, comforting, and always brought people together. My family butchered a pig every year, so we had food for an entire year. We Poles deeply appreciate pork, especially tenderloin, which we use in countless recipes. From simple weeknight meals to grand holiday feasts, pork is a cornerstone of our cuisine.

I remember how my family would prepare pork dishes for special gatherings. Whether it was slow-roasted pork loin for a Sunday dinner or hand-stuffed holiday sausages.

One of my favorite memories is from a cold December evening when I helped my grandmother prepare pork tenderloin for Christmas dinner. I was just tall enough to reach the count stop, and she let me sprinkle salt and black pepper on the meat. (My family used to call me a “little taster” because I was always in the kitchen with adults when they were cooking, and I was tasting everything and telling them what to improve!) Then she showed me how to carefully butterfly the tenderloin with long, steady cuts to create an even surface. She’d stuff it with a mixture of mushrooms, onions, and fresh herbs—a filling that always reminded me of the Polish forests where we’d pick wild mushrooms in the fall.

After rolling the tenderloin and tying it with kitchen twine, she’d let me brush it with olive oil before placing it in the roasting pan. The coal oven would hum softly as the meat cooked, and we’d sit at the table, peeling apples for the compote and chatting about the year’s blessings.

Bringing It to the Holiday Table

Now that I live far from Poland, I find myself recreating those cherished dishes, especially during the holiday season. This stuffed pork tenderloin is a nod to those family traditions, combining the timeless flavors of tender pork with festive stuffing. While my grandmother’s version leaned heavily on mushrooms and herbs, I’ve embraced a more modern take with ingredients like goat cheese, fresh spinach, sweet cranberries, or blueberry jam.

What is Stuffed Pork Tenderloin?

Stuffed pork tenderloin is a delicious dish with tender meat and savory stuffing. It is always a winner for holiday dinners or casual family gatherings.

Pork tenderloin is a lean, long cut of meat known for its tenderness when appropriately cooked. Unlike a pork loin roast, which is broader and larger, the tenderloin is smaller and cooks faster. Its mild flavor is perfect for a variety of stuffing, from fresh spinach to creamy goat cheese.

Why Stuff Pork Tenderloin?

Why stop at just seasoning the outside? Stuffing takes this tender cut of meat to another level. The inner filling brings a juicy texture and rich taste, enhancing the pork’s natural flavor

Ingredients for Stuffed Pork Tenderloin

• Pork Tenderloin: Lean and tender cut of pork is great for stuffing. It has a mild flavor and absorbs the rich ess of the filling while staying juicy and succulent.
• Fresh Spinach: Bright and earthy, spinach adds a pop of green to the stuffing. When sautéed, it wilts down to a tender texture that complements the creaminess of the goat cheese.
• Garlic: Garlic infuses the stuffing with an earthy aroma and adds depth of flavor.
• Onion: Caramelized onions provide a savory base for the stuffing.
• Goat Cheese: Rich, creamy, and slightly tangy, goat cheese adds a luxurious element to the filling. It melts beautifully, creating a velvety texture that pairs perfectly with the pork.
• Blueberry Jam: This sweet and tart addition offers a delightful contrast to the savory stuffing.
• Salt and Pepper

How to Make the Stuffed Pork Tenderloin?

Butterfly the Pork Tenderloin:

• Place the tenderloin on a cutting board. Using a sharp knife, slice it lengthwise, starting about 1 inch from the bottom, and cut almost all the way through.
• Open it like a book, creating a flat surface. Use a meat tenderizer to gently pound the pork to an even thickness.

Prepare the Filling:

• Heat olive oil or butter in a skillet over medium heat.
• Add diced onion and sauté until softened and slightly caramelized.
• Add minced garlic and cook until fragrant.
• Add fresh spinach to the frying pan and cook until wilted. Season with salt and black pepper. Remove from heat and let cool slightly.

Putting It All Together:

• Spread the cooled spinach mixture on the pork.
• Add a thin layer of blueberry jam.
• Add goat cheese.

Roll and Tie:

• Starting from one long side, carefully roll the tenderloin tightly, keeping the filling inside.
• Secure the roll with kitchen twine, tying it at regular intervals to hold its shape.

Cooking

1. Sear the Tenderloin:
   • Preheat your oven to 375°F (190°C).
   • Heat a large skillet over medium heat with olive oil or butter.
   • Sear the pork on all sides until browned, locking in the juices.
2. Roast the Pork:
   • You can transfer the skillet (if it is oven-safe) to the preheated oven or move the pork to the baking sheet and then put it in teh oven.
   • Roast the pork until the internal temperature reaches 145°F (63°C), checking with a meat thermometer for 20–30 minutes, depending on the size of the tenderloin.
3. Rest and Serve:
   • Remove the pork from the oven and cover it with parchment paper. Let it rest for 5–10 minutes to allow the juices to redistribute.
   • Slice into rounds, revealing the beautiful stuffing.

Choosing the Right Cut of Pork

When it comes to preparing the perfect stuffed pork tenderloin for your holiday dinner, picking the right cut of pork is vital. The cut you choose sets the stage for fla or, texture, and presentation.

Lean vs. Fatty Cuts

Pork cuts fall into two main categories: lean and fatty. Lean cuts, like tenderloin and pork loin, are great for stuffing because their mild taste allows fillings to shine.

Fatty cuts, such as pork shoulder or belly, bring rich, juicy flavors. However, they’re better suited for slow roasting or braising—great for hearty winter meals but less ideal for a clean, elegant stuffed dish. So, if you’re looking for a tender, juicy centerpiece, lean cuts like the tenderloin take center stage.

Understanding Pork Tenderloin vs. Pork Loin Roast

It’s easy to confuse pork tenderloin with pork loin roast—they sound similar, but they’re not the same. Here’s a quick breakdown:

Pork Tenderloin

• A long, narrow, and lean cut.
• Known for its incredible tenderness.
• Perfect for stuffing because of its manageable size and quick cooking time.
• Ideal for recipes like stuffed pork tenderloin, where you want the meat to cook evenly.

Pork Loin Roast

• A wider cut that’s slightly less tender but still delicious.
• Larger and thicker, it is perfect for feeding a big crowd.
• Works better for slow roasting and can handle bold marinades or dry rubs.

Looking for the perfect side? Pair your pork tenderloin with options like celeriac puree for an earthy, creamy partner for your stuffed creation.

Stuffing Options for Pork Tenderloin

Savory Stuffing Ideas

Savory fillings bring out the natural flavors of pork tenderloin while adding a deliciously rich interior. Here are some standout options:

• Goat Cheese and Caramelized Onions: Creamy goat cheese pairs perfectly with the sweet, golden notes of caramelized onions. This combo melts beautifully during cooking, creating a luscious filling.
• Fresh Spinach and Garlic: Spinach adds color and a slightly earthy flavor, while garlic boosts the aromatics.
• Herbs and Nuts: Chop fresh thyme, rosemary, and parsley for a fragrant addition. Add nuts for texture and a touch of parmesan cheese for extra depth.

Looking for another pork lion recipe? Check out this Dijon-roasted pork tenderloin. Here are some helpful cooking tips on Using Herbs In The Kitchen.

Sweet and Savory Combinations

The mix of sweet and savory is a flavor explosion guaranteed to please every palate. Why not try these combinations?

• Blueberry Jam with Fresh Thyme: Blueberry jam adds a sweet tartness that cuts through the richness of the pork. Sprinkle some fresh thyme for an herbal balance.
• Sweet Cranberries and Goat Cheese: A holiday classic, this pairing creates a burst of juicy sweetness alongside the creamy texture of goat cheese.
• Apple Chutney with Fresh Herbs: Apples and pork are a classic duo. Add a few fresh herbs like sage, and your chutney-stuffed tenderloin is sure to be a crowd-pleaser.

Tip: Want to take your pork tenderloin to the next level? Serve it with delicious apple horseradish sauce for an unforgettable pairing.

By layering these incredible ingredients, you can create a pork tenderloin recipe that’s packed with flavor and a guaranteed hit at your next special dinner.

Looking for a holiday recipe to complement your stuffed tenderloin? Check out this guide on roasted vegetables for a colorful, healthful side dish.

If the Pork is slightly Pink, is It safe To Eat?

Pork can be slightly pink inside as long as it is cooked to the correct internal temperature. According to the USDA, pork is safe to eat when it reaches an internal temperature of 145°F (63°C), followed by a 3-minute rest. At this temperature, the pork will be juicy and tender and may have a faint pink hue in the center, which is perfectly normal and safe.

The pinkness is due to the natural color of the meat and does not indicate that it’s undercooked. Using a meat thermometer is the most reliable way to ensure your pork is cooked to perfection without overcooking.

I like my pork medium rare – slightly pink. It is very easy to overlook the pork tenderloin, and there is nothing worse than overcooked pork tenderloin!

Perfect Side Dishes

• Mashed Potatoes: Creamy and buttery mashed potatoes are a go-to classic. They’re the perfect comfort food to balance the richness of the pork. Check out this recipe for Thanksgiving mashed potatoes and other sides for inspiration.
• Mashed Sweet Potatoes: They’re a healthy, delicious addition to our meal.
• Cranberry Compote: The sweet-tangy flavor of cranberry sauce perfectly complements the savory pork. A dollop of it on the side completes the holiday vibe.
• Fall Roasted Vegetables: Mix seasonal veggies like carrots, squash, and Brussels sprouts for a colorful, hearty side. Learn how to make fall roasted vegetables with Italian salsa verde to bring your meal to life.

Complementary Sauces

No stuffed pork tenderloin dish is complete without a little extra flare. And by flare, I mean sauces! The right sauce is perfect for tying all the flavors together.

• Apple Horseradish Sauce: Sweet with a spicy kick, this sauce pairs perfectly with pork. The fresh apple flavor cuts through the meat’s richness, making it taste bright and satisfying.
• Chimichurri Sauce: Vibrant and herbaceous, chimichurri brings a zesty freshness to your pork dish. Here’s a recipe for chimichurri sauce you can make in minutes.
• Cashew Cream Sauce: For a creamy, nutty twist, cashew cream adds depth without overwhelming the pork’s natural flavor. Learn how to make cashew cream sauce and take your meal to another level.

Storage

Keep the pork tenderloin in an airtight container in the fridge for up to 5 days.

Let’s get cooking!

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