Stuffed Pork Tenderloin Perfect For Holiday Dinner

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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.

Prep Time20

Cook Time30

Total Time50

Course: Christmas, Dinner

Cuisine: Eastern European, European, Polish

Keyword: Stuffed Pork Tenderloin

Servings:

Calories: 224kcal

Ingredients

2,5 lbs Pork tenderloin
3 tbsp Butter
2 tbsp Sage chopped
6 oz Spinach
1/2 tbsp Apple cider vinegar
2 Shallots
3 cloves Garlic minced
1/2 cup Blueberry jam
3 oz Feta chesse goat
Salt and pepper to taste

Instructions

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. Add apple cider vinegar. 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
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.
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 the 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.
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.

Nutrition