Description
This Christmas Stuffed Pork Tenderloin recipe offers a festive and flavorful main dish, combining tender pork with a vibrant stuffing of dried cranberries, fresh spinach, creamy goat cheese, crunchy walnuts, and aromatic rosemary. Perfectly seared and baked to juicy perfection, it’s finished with a touch of balsamic glaze for a delightful holiday meal.
Ingredients
Scale
Pork Tenderloin and Seasoning
- 2 pork tenderloins (about 1 pound each)
- 2 tablespoons olive oil (divided)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
Stuffing
- 1 cup dried cranberries
- 1 cup fresh spinach leaves, chopped
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped walnuts
- 1 tablespoon fresh rosemary, chopped
Finishing
- 1/4 cup balsamic glaze
- Kitchen twine
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pork tenderloin.
- Prepare Tenderloins: Place the pork tenderloins on a cutting board and slice each lengthwise about three-quarters through, opening them like a book without cutting all the way through.
- Season Inside: Drizzle the inside of each tenderloin with olive oil and season generously with salt, freshly ground black pepper, and garlic powder.
- Make Stuffing: In a medium bowl, combine the dried cranberries, chopped spinach, crumbled goat cheese, chopped walnuts, and fresh rosemary. Mix thoroughly.
- Fill Tenderloins: Spread the cranberry and spinach mixture evenly over the inside surface of each pork tenderloin.
- Secure Tenderloins: Fold the tenderloins back together and tie them securely with kitchen twine at 1-inch intervals to hold the stuffing inside during cooking.
- Sear Pork: Heat a large oven-safe skillet over medium-high heat and add the remaining olive oil. Sear the tied tenderloins for about 3 minutes on each side until browned all over.
- Bake Pork: Transfer the skillet to the preheated oven and bake the tenderloins for 20-25 minutes, or until the internal temperature reaches 145°F (63°C), indicating they are cooked through but still juicy.
- Rest Meat: Remove the skillet from the oven and allow the pork to rest for at least 5 minutes to let the juices redistribute before slicing.
- Serve: Drizzle the rested tenderloins with balsamic glaze. Slice and serve warm for a festive and flavorful holiday entrée.
Notes
- Use a meat thermometer to ensure the pork reaches 145°F internally for safe and juicy results.
- Be careful when slicing the tenderloin open to not cut through completely.
- Kitchen twine can be soaked in water for easier removal after cooking.
- Substitute goat cheese with feta or cream cheese if unavailable.
- Resting the pork before slicing helps maintain juiciness.
