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Best Christmas Stuffed Pork Tenderloin

This festive stuffed pork tenderloin is a warm, crowd-pleasing centerpiece that balances earthy mushrooms, bright herbs, and creamy Parmesan inside a golden pork crust — perfect for holiday dinner or a special Sunday supper. It’s elegant enough to impress company yet straightforward enough that home cooks can confidently prepare it. For the full technique and a printable guide, you can also visit the detailed recipe page that inspired this version.

why make this recipe

It dresses up a humble cut (pork tenderloin) into a celebratory main course with minimal fuss.
The mushroom, spinach, and Parmesan stuffing adds moisture and flavor so the pork stays juicy.
Makes great slices for plating, letting you serve an attractive dish that looks like it took more effort than it does.

how to make Best Christmas Stuffed Pork Tenderloin

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

Ingredients

For the Pork Tenderloin:

3–4 pounds (approx. 1.3–1.8 kg) 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 (approx. 280g) cremini mushrooms, finely chopped
1/2 cup chicken or vegetable broth (non-alcoholic alternative to white wine)
5 ounces (approx. 140g) 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 beef broth, low sodium
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 finely minced shallots and cook for 3–5 minutes until translucent. Add minced garlic and cook for another minute until fragrant, being careful not to let it brown.

Cook the Mushrooms (Stuffing)

Add finely chopped cremini mushrooms to the pan. Increase heat to medium-high and cook, stirring frequently, for 8–10 minutes until they release their moisture and start to brown. If using prosciutto, add it now to crisp up alongside the mushrooms.

Deglaze and Wilt Spinach (Stuffing)

Pour in 1/2 cup of chicken or vegetable broth. Scrape up any browned bits from the bottom of the pan and let simmer for 2–3 minutes until most liquid evaporates. Add fresh baby spinach and stir until completely wilted and any remaining moisture has evaporated.

Cool and Combine Stuffing Ingredients

Transfer mushroom and spinach mixture to a large bowl and let cool for 10–15 minutes. Stir in panko breadcrumbs, grated Parmesan cheese, fresh parsley, fresh thyme, and finely chopped rosemary. Season generously with salt and pepper. Add lightly beaten egg yolk and mix thoroughly. Taste and adjust seasoning. Set aside.

Trim the Pork Tenderloin

Place pork tenderloin(s) on a clean cutting board. Using a sharp, thin knife, carefully trim away any silver skin and excess fat. Aim 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 (leaving 1/2 to 3/4 inch intact). Open the "book" flat. If thick, make a second cut into the thicker side to create an even rectangular slab, roughly 1/2 to 3/4 inch thick. If using multiple tenderloins, you may need to arrange them to create a larger, flatter surface area for stuffing.

Pound to Even Thickness (Optional)

Cover the butterflied pork tenderloin with plastic wrap. Gently pound thicker areas with a meat mallet until the entire slab is roughly 1/2-inch thick, ensuring even cooking.

Season the Pork

Remove plastic wrap. Lightly brush the inside surface of the pork with 1 tablespoon of olive oil, and if using, a thin layer of Dijon mustard. Season this inside surface generously 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 a 1-inch border along all edges. Ensure even distribution to prevent bursting during cooking.

Roll the Tenderloin

Carefully, starting from one of the long edges, tightly roll the pork tenderloin into a log, ensuring the stuffing remains inside and the roll is firm and secure.

Truss the Pork

Cut several pieces of butcher’s twine (12–18 inches each). Place the rolled tenderloin seam-side down. Starting in the middle, tie tight knots every 1 to 1.5 inches down the entire length. Optionally, run another piece of twine lengthwise underneath, looping around the end ties for extra security. This ensures the stuffed tenderloin holds its shape and cooks evenly.

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 desired). Season the entire exterior generously with the remaining sea salt and freshly ground black pepper for a beautiful crust.

Preheat Oven and Prepare Roasting Pan

Preheat your oven to 425°F (220°C). Prepare a roasting pan by placing a wire rack inside it to allow air circulation. Alternatively, use a bed of carrots, celery, and onions.

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. Sear 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, transfer the seared tenderloin to your prepared wire rack in the roasting pan.

Roast the Tenderloin

Transfer the seared tenderloin to the preheated oven. Roast for approximately 30–45 minutes, depending on thickness and desired doneness. Use a meat thermometer: aim for 145–150°F (63–66°C) for medium-well pork, remembering the temperature will rise by 5–10 degrees while resting. Insert the thermometer into the thickest part, avoiding the stuffing.

Rest the Meat

Once the pork tenderloin reaches your desired internal temperature, remove it from the oven and transfer to a clean cutting board. Tent loosely with aluminum foil and let rest for at least 15–20 minutes. This allows juices to redistribute, resulting in tender, juicy, and flavorful meat.

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 slices on a warm serving platter and garnish with fresh parsley or rosemary.

Serve

Present your magnificent stuffed pork tenderloin immediately. It pairs wonderfully with classic holiday sides like mashed potatoes, roasted asparagus, glazed carrots, or a fresh green salad.

Sauté Shallots (Sauce)

While the pork is resting, drain excess fat from the roasting pan/skillet, leaving about 1 tablespoon of drippings. Add 1 tablespoon of olive oil and minced shallot. Cook over medium heat for 2–3 minutes until softened, scraping up any browned bits.

Deglaze with Non-Alcoholic Substitute (Sauce)

Pour in 1/2 cup of non-alcoholic red wine substitute or additional beef broth. Increase heat to medium-high, bring to a simmer, stirring constantly and scraping up fond. Let reduce by half (3–5 minutes).

Add Broth and Reduce (Sauce)

Stir in 1 cup of beef broth and 1/2 teaspoon of fresh thyme leaves. Bring to a gentle simmer and cook, uncovered, for 5–10 minutes until reduced by one-third to half and slightly syrupy. Taste and season with salt and pepper.

Finish with Butter (Sauce)

Remove pan from heat. Whisk in cold butter, a piece at a time, until fully melted and incorporated for a velvety texture. Do not boil after adding butter. Serve this exquisite reduction alongside your sliced stuffed pork tenderloin.

Storage Tips for Best Christmas Stuffed Pork Tenderloin

Refrigerate: Store slices or the whole rolled tenderloin in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C) or below.
Freeze: To freeze, wrap tightly in plastic wrap and then foil, or place in a freezer-safe container. Use within 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 325°F (160°C) oven until warmed through (about 15–20 minutes for slices) or in a skillet over low heat with a splash of broth to preserve moisture.

Serving Suggestions for Best Christmas Stuffed Pork Tenderloin

Classic Holiday Plate: Serve with creamy mashed potatoes, roasted Brussels sprouts, and a simple cranberry compote for a traditional holiday spread.
Lighter Pairing: For a fresher meal, pair slices with a lemony arugula salad, roasted baby carrots, and quinoa pilaf.
Family Style: Arrange medallions on a large platter and place the non-alcoholic red wine reduction in a gravy boat so guests can serve themselves.

tips to make Best Christmas Stuffed Pork Tenderloin

Keep it moist: Lightly brush the inside of the pork with Dijon or a thin smear of butter before spreading the stuffing to add richness and help the filling adhere.
Even cooking: Pound the butterflied pork to an even thickness so the roast cooks at the same rate from one end to the other.
Don’t overstuff: Leave a one-inch border when spreading the filling — overfilling makes rolling and trussing difficult and increases the risk of stuffing leaking.
Rest time matters: Allow at least 15–20 minutes of resting under foil; this step is the difference between dry and juicy slices.
Use a thermometer: Rely on an instant-read thermometer rather than timing alone for perfect doneness.

variation (if any)

Prosciutto & Gouda Twist (bullet): Substitute crumbled goat cheese or shredded gouda for Parmesan and lay a few thin prosciutto slices over the stuffing before rolling. The prosciutto adds a salty, slightly smoky layer that crisps in the oven.
Vegetarian version (paragraph): For a meat-free holiday centerpiece, replace the pork entirely with a sturdy vegetable roulade: roast and flatten a thick slab of seared eggplant or portobello caps, layer with the same mushroom-spinach filling (omit any prosciutto), roll, secure with twine, and roast until fully heated through. Serve the same reduction sauce made with vegetable stock for an elegant vegetarian main course.

FAQs

Q: How do I keep the pork from drying out?
A: Cook to an internal temperature of 145–150°F (63–66°C) and allow it to rest 15–20 minutes; the carryover heat will raise the internal temperature slightly while keeping juices in.

Q: Can I prepare the stuffing ahead of time?
A: Yes — make the mushroom and spinach stuffing a day ahead. Cool, cover, and refrigerate. Bring to room temperature before using to prevent adding cold ingredients into the pork.

Q: Do I need to sear the tenderloin before roasting?
A: Searing creates a flavorful crust and improves presentation. If short on time, roast at a slightly higher initial temperature (450°F/230°C) for 10 minutes to encourage browning, then reduce to finish.

Q: Can I use other mushrooms?
A: Cremini are suggested for a robust flavor, but you can mix in shiitake or button mushrooms. Avoid watery varieties unless you cook them down thoroughly.

Q: Is there an alcohol-free sauce alternative?

Make the reduction exactly as written using the non-alcoholic wine substitute or extra beef broth; it provides the same savory depth without alcohol.

Final notes and serving tips

Slice thick medallions (1–1.5 inches) to showcase the stuffing and keep each portion juicy. Garnish with fresh parsley or a sprig of rosemary for a festive finish. Offer the reduction sauce on the side so guests can add as much as they like.

Conclusion

This stuffed pork tenderloin brings holiday flair to the table with a rich, herbaceous filling and an elegant presentation — a recipe that rewards a little technique with big flavor. For another take on a festive, stuffed pork option you can watch a step-by-step video of an apple-and-bacon stuffed loin at Apple & Bacon Stuffed Pork Loin (Video) – Tatyanas Everyday Food, and for more inspiration with a different stuffed pork tenderloin approach, see this tested version at Pork Tenderloin Recipe – Holiday Stuffed Pork Tenderloin.