Description
This festive Christmas Stuffed Pork Tenderloin combines juicy pork with a flavorful filling of dried cranberries, fresh spinach, creamy goat cheese, crunchy walnuts, and aromatic rosemary. Searing the tenderloin before baking locks in the juices, while a drizzle of balsamic glaze adds a tangy sweetness to make this dish perfect for holiday celebrations or special occasions.
Ingredients
Scale
Pork Tenderloin and Seasoning
- 2 pork tenderloins (about 1 pound each)
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
Filling
- 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 (for securing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the tenderloin after searing.
- Prepare Pork Tenderloin: Lay the pork tenderloins on a cutting board and carefully slice each lengthwise about three-quarters through, opening it like a book. Be cautious not to cut all the way through to maintain the shape.
- Season the Inside: Drizzle the inside of each tenderloin with olive oil, then season generously with salt, black pepper, and garlic powder to enhance the flavor.
- Make Filling: In a medium bowl, combine dried cranberries, chopped spinach, crumbled goat cheese, chopped walnuts, and chopped fresh rosemary. Mix well to evenly distribute the ingredients.
- Stuff Tenderloins: Spread the cranberry and spinach filling evenly over the inside of each pork tenderloin, making sure to cover the entire surface for balanced flavor.
- Secure with Twine: Fold the tenderloins back together carefully and tie them securely with kitchen twine at 1-inch intervals to hold the filling in place during cooking.
- Sear Pork: Heat a large oven-safe skillet over medium-high heat and add remaining olive oil. Sear the pork tenderloins for about 3 minutes on each side until browned, which locks in juices and adds flavor.
- Bake: Transfer the skillet with seared tenderloins into the preheated oven. Bake for 20-25 minutes until the internal temperature reaches 145°F (63°C), indicating the pork is safely cooked but still juicy.
- Rest Meat: Remove the skillet from the oven and let the pork rest for at least 5 minutes. Resting allows the juices to redistribute for tender slices.
- Serve: Drizzle the balsamic glaze over the pork tenderloins, slice them into portions, and serve warm for a festive and flavorful meal.
Notes
- Be careful when slicing the pork tenderloin to avoid cutting all the way through.
- Use an instant-read meat thermometer to check for doneness and ensure safety.
- Letting the pork rest after baking keeps it juicy and tender.
- Substitute goat cheese with cream cheese or feta if preferred.
- Walnuts can be toasted lightly before adding for extra crunch and flavor.
- Balsamic glaze can be homemade by reducing balsamic vinegar with a little honey or sugar if unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
Keywords: Christmas pork tenderloin, stuffed pork tenderloin, holiday pork recipe, pork with cranberries, goat cheese pork, festive pork recipe
