SPREAD LOVE

Best Christmas Stuffed Pork Tenderloin

Amid the holiday hustle and bustle, nothing quite captures the spirit of Christmas like a beautifully roasted pork tenderloin, stuffed to perfection. This Best Christmas Stuffed Pork Tenderloin recipe is a culinary delight that will not only impress your guests but also fill your home with the enticing aroma of herbs, sautéed mushrooms, and savory spices. With its tender meat encasing a delicious stuffing, this dish is bound to become a cherished tradition at your holiday table.

Why Make This Recipe

Flavor Explosion: Each bite of the pork tenderloin offers a delightful combination of tender meat and a flavorful mushroom and spinach stuffing that will tantalize your taste buds.
Impressive Presentation: The beautiful spiral of the tenderloin, filled with vibrant greens and earthy mushrooms, makes for an eye-catching centerpiece.
Versatile Pairings: This dish is incredibly versatile, allowing you to serve it alongside an array of festive sides, from creamy mashed potatoes to colorful roasted vegetables.

Step-by-Step Guide to Making Best Christmas Stuffed Pork Tenderloin

Creating a stunning stuffed pork tenderloin at home might sound daunting, but with this comprehensive guide, you’ll find it to be a straightforward process. Let’s dive into how you can make this Christmas delicacy that will be the highlight of your holiday gatherings.

Ingredients

Before you embark on this culinary journey, gather the following ingredients:

For the Pork Tenderloin

3-4 pounds pork tenderloin, whole and untrimmed (typically 2-3 individual pieces)
2 tablespoons olive oil, plus more for searing
1 tablespoon Dijon mustard (optional)
2 teaspoons coarse sea salt
1 teaspoon freshly ground black pepper
Butcher’s twine, for trussing

For the Mushroom & Spinach Stuffing

1 tablespoon olive oil
1 tablespoon unsalted butter
2 large shallots, finely minced (about 1/2 cup)
3 cloves garlic, minced
10 ounces cremini mushrooms, finely chopped
1/2 cup chicken or vegetable broth (non-alcoholic alternative to white wine)
5 ounces fresh baby spinach, roughly chopped
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary, finely chopped
1 large egg yolk, lightly beaten
Salt and freshly ground black pepper to taste
Optional: 2-3 slices prosciutto, finely diced and lightly crisped

For the Optional Non-Alcoholic Reduction Sauce

1 tablespoon olive oil
1 small shallot, finely minced
1/2 cup non-alcoholic red wine substitute or additional beef broth
1 cup low-sodium beef broth
1 tablespoon unsalted butter, cold and cut into small pieces
1/2 teaspoon fresh thyme leaves
Salt and freshly ground black pepper to taste

Directions

Sauté the Aromatics (Stuffing)
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the finely minced shallots and cook for about 3-5 minutes until they are translucent. Stir in the minced garlic and let cook for an additional minute until fragrant, being careful not to let it brown.
Cook the Mushrooms (Stuffing)
Next, add the finely chopped cremini mushrooms to the pan. Raise the heat to medium-high and cook while stirring frequently for approximately 8-10 minutes until the mushrooms release their moisture and begin to brown. If you’re using prosciutto, now is the time to add it to get crispy alongside the mushrooms.
Deglaze and Wilt Spinach (Stuffing)
Pour in 1/2 cup of chicken or vegetable broth. While scraping up any browned bits from the bottom of the pan, allow it to simmer for 2-3 minutes until most of the liquid evaporates. Add the fresh baby spinach, stirring it in until completely wilted and any remaining moisture has evaporated.
Cool and Combine Stuffing Ingredients
Transfer the mushroom and spinach mixture to a large bowl and let it cool for 10-15 minutes. Stir in the panko breadcrumbs, grated Parmesan cheese, fresh parsley, fresh thyme, and finely chopped rosemary. Generously season with salt and pepper, then add the lightly beaten egg yolk and mix thoroughly. Taste and adjust the seasoning before setting aside.
Trim the Pork Tenderloin
Place the pork tenderloin(s) on a clean cutting board. With a sharp, thin knife, carefully trim away any silver skin and excess fat, aiming for a lean and uniform tenderloin.
Butterfly the Tenderloin(s)
Lay the trimmed pork tenderloin(s) flat. Starting about one-third of the way from one long edge, make a horizontal cut down the length, almost but not quite all the way through (leave about 1/2 to 3/4 inch intact). Open the ‘book’ flat. If it’s thick, make a second cut into the thicker side to create an even rectangular slab, roughly 1/2 to 3/4 inch thick.
Pound to Even Thickness (Optional)
Cover the butterflied pork tenderloin with plastic wrap and gently pound thicker areas with a meat mallet until the entire slab is about 1/2-inch thick to ensure even cooking.
Season the Pork
Remove the plastic wrap and lightly brush the inside surface of the pork with 1 tablespoon of olive oil and a thin layer of Dijon mustard, if desired. Generously season this surface with half of the sea salt and black pepper.
Spread the Stuffing
Evenly spread the prepared mushroom and spinach stuffing over the seasoned, butterflied surface of the pork tenderloin(s), leaving about a 1-inch border along all edges for the roll to seal properly.
Roll the Tenderloin
Carefully start from one of the long edges and tightly roll the pork tenderloin into a log, ensuring the stuffing remains inside and the roll is both firm and secure.
Truss the Pork
Cut several pieces of butcher’s twine (12-18 inches each) and place the rolled tenderloin seam-side down. Starting in the middle, tie tight knots every 1 to 1.5 inches down the entire length of the pork. Optionally, you can run another piece of twine lengthwise underneath, looping around the end ties for added security. This helps maintain the shape of the stuffed tenderloin during cooking.
Final Seasoning
Brush the outside of the trussed pork tenderloin with the remaining 1 tablespoon of olive oil and another thin layer of Dijon mustard if using. Generously season the exterior with the remaining sea salt and freshly ground black pepper to create a lovely crust.
Preheat Oven and Prepare Roasting Pan
Preheat your oven to 425°F (220°C). If you’re using a roasting pan, place a wire rack inside it to allow for air circulation. Alternatively, create a bed of carrots, celery, and onions in the bottom of the pan for flavor.
Sear for a Golden Crust
Heat 1-2 tablespoons of olive oil in a large, oven-safe skillet (like cast iron) over medium-high heat until shimmering. Carefully place the trussed pork tenderloin into the hot skillet, searing on all sides for about 2-3 minutes per side, turning with tongs, until a rich, golden-brown crust forms. If your skillet isn’t oven-safe, gently transfer the seared tenderloin to your prepared wire rack in the roasting pan.
Roast the Tenderloin
Transfer the seared tenderloin to the preheated oven and roast for approximately 30-45 minutes, depending on thickness and desired doneness. Use a meat thermometer for accuracy, aiming for an internal temperature of 145-150°F (63-66°C) for medium-well pork. Remember that the temperature will rise by 5-10 degrees while resting.
Rest the Meat
Once the pork tenderloin reaches your desired internal temperature, remove it from the oven and move it to a clean cutting board. Tent loosely with aluminum foil and let rest for at least 15-20 minutes; this allows juices to redistribute, ensuring that every slice is tender and juicy.
Remove Twine and Slice
After resting, carefully snip and remove all butcher’s twine. Using a very sharp carving knife, slice the tenderloin into thick, generous medallions (about 1 to 1.5 inches thick) to reveal the beautiful stuffing. Arrange the slices on a warm serving platter and garnish with fresh parsley or rosemary.
Serve
Present your magnificent stuffed pork tenderloin immediately. It pairs exceptionally well with classic holiday sides like mashed potatoes, roasted asparagus, glazed carrots, or a vibrant green salad.

Keeping Best Christmas Stuffed Pork Tenderloin Fresh

To enjoy leftovers of your delicious stuffed pork tenderloin, follow these storage guidelines:

Refrigerate: Store in an airtight container in the refrigerator for 3-4 days at 40°F (4°C).
Freeze: If you want to keep it for a longer time, freeze the leftover pork tenderloin wrapped tightly in plastic wrap or freezer-safe bags for up to 2 months.
Thawing: To reheat, thaw overnight in the refrigerator and then reheat gently in the oven until warmed through.

Best Ways to Serve Best Christmas Stuffed Pork Tenderloin

While the stuffed pork tenderloin itself is a showstopper, the sides you choose can enhance the meal’s festive nature. Here are a few ideas for presenting your dish:

Classic Pairings: Serve it alongside traditional sides like creamy mashed potatoes, which can soak up the delicious sauce, or roasted Brussels sprouts drizzled with balsamic vinegar for a flavor kick.
Colorful Salads: A refreshing winter salad made with mixed greens, pomegranate seeds, and walnuts can add a delightful crunch and a pop of color.
Gravy or Sauces: Drizzle with homemade gravy or a non-alcoholic reduction sauce made from the drippings to enhance the flavor further.
Festive Offerings: For a truly festive spread, consider adding cranberry sauce and herbed stuffing on the side, giving guests the option to mix and match flavors on their plate.

Tips to Make Best Christmas Stuffed Pork Tenderloin

Ensure Even Cooking: For consistent doneness, pounding the tenderloin to an even thickness can make a significant difference.
Don’t Skip the Resting Period: Allowing the meat to rest after roasting is essential for ensuring juicy, tender slices.
Season Generously: Don’t be shy with seasoning both the interior and exterior of the pork; this will elevate the overall flavor significantly.

Variations or Substitutions

If you’re looking to switch things up, consider these ingredient variations:

Different Stuffing: If you prefer a different flavor profile, substitute the mushroom and spinach stuffing with a mixture of dried fruits and nuts for a sweet and savory blend.
Herb Options: Swap out rosemary and thyme for other herbs like sage or oregano, which can impart a unique taste and complement the pork beautifully.

Frequently Asked Questions

Q: Can I make this ahead?
A: Yes, you can prepare the stuffing a day in advance and store it in the fridge. Assemble the pork tenderloin the next day, which will save you time on the day of your gathering.

Q: Can I use chicken thighs instead of pork?
A: Absolutely! This stuffing can work well with chicken thighs. You will need to adjust the cooking time as chicken typically cooks faster than pork.

Q: How do I make it spicier?

Use smoky paprika or cayenne pepper in the stuffing mix.
Add diced jalapeños or crushed red pepper flakes to the sautéed garlic and shallots for a kick.
Experiment with spicy sausage as part of the stuffing.

Q: What can I serve with leftovers?

Create a delicious sandwich with the sliced pork and your choice of condiments.
Use the meat in a hearty salad or mixed with pasta for a delightful pasta dish.

Incorporating this Best Christmas Stuffed Pork Tenderloin into your holiday celebrations promises a meal that will warm hearts and create lasting memories. Whether it’s the flavor explosion or the eye-catching presentation, this dish surely holds a special place on your festive table for years to come. Happy cooking!