Best Christmas Stuffed Pork Tenderloin

Short, Catchy Intro

So you want to look like a holiday hero without actually joining a cooking boot camp? Perfect. This stuffed pork tenderloin is the kind of dish that makes people gasp, then ask if you bought it at a fancy store. You did not buy it. You made it while listening to terrible carols and maybe wearing fuzzy socks. No judgment here.

This recipe plays dramatic main course and somehow stays chill. It looks impressive, tastes rich and festive, and does not require you to be a knife ninja. Ready to roll up a pork log and pretend you always cook like this

Why This Recipe is Awesome (H2)

Why is this recipe worth your oven space and precious counter real estate Put simply it delivers big flavor with relatively small effort. The stuffing mixes earthy mushrooms, bright herbs and umami cheese into a cozy package inside tender pork. The sear gives that caramelized crust that fools everyone into thinking you did advanced culinary magic.

It also travels well. Need to bring a showstopper to a holiday party Does your family love meat and not small talk This hits both fronts. Best part It is surprisingly forgiving. Even if your rolling technique is a little wobbly the pork still roasts beautifully and slices like a dream.

Want a tiny treat after dinner Try pairing with something citrusy for contrast. If you are in the mood for cookies later check out these tasty cranberry orange cookies for dessert inspiration

Ingredients You’ll Need (H2)

• 3-4 pounds pork tenderloin, whole and untrimmed
• 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
• 1 tablespoon olive oil, for stuffing
• 1 tablespoon unsalted butter
• 2 large shallots, finely minced
• 3 cloves garlic, minced
• 10 ounces cremini mushrooms, finely chopped
• 1/2 cup chicken or vegetable broth
• 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
• 1 tablespoon olive oil, for reduction sauce
• 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 for sauce

Step-by-Step Instructions (H2)

1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add shallots and cook until translucent. Add garlic and cook until fragrant.
2. Add mushrooms and cook until they release moisture and brown. If using prosciutto add it now and let it crisp a bit.
3. Pour in 1/2 cup chicken or vegetable broth and scrape up browned bits from the pan. Let simmer until most liquid evaporates and mixture looks jammy.
4. Add spinach and stir until wilted. Turn off heat and let the mushroom mixture cool slightly.
5. Transfer cooled mixture to a bowl and mix in panko breadcrumbs Parmesan parsley thyme rosemary and egg yolk. Season with salt and pepper. The stuffing should hold together without being wet.
6. Trim the pork tenderloin and butterfly it open by slicing horizontally almost through then opening like a book. Pound the pork flat to an even thickness of about 1/2 inch.
7. Brush the inside of the tenderloin with 1 tablespoon olive oil and smear Dijon mustard if using. Season the inside with salt and pepper.
8. Spread the stuffing evenly on the pork leaving a 1 inch border. Roll the pork tightly from one long side to the other. Tie the roll with butcher s twine every 1 to 1 1/2 inches to secure.
9. Brush the outside with olive oil and season generously with coarse sea salt and black pepper.
10. Preheat the oven to 425°F 220°C. Heat a heavy oven proof skillet over high heat and sear the pork roll on all sides until nicely browned.
11. Transfer the skillet to the oven and roast for 30 to 45 minutes until internal temperature reaches 145 to 150°F for a slightly pink center.
12. Remove from oven and let rest untouched for 15 to 20 minutes. This is crucial for juicy meat.
13. Remove twine and slice into medallions about 1 inch thick. Arrange on a platter.
14. For the reduction sauce heat 1 tablespoon olive oil in the same skillet over medium heat. Add the small minced shallot and cook in the drippings until soft.
15. Add 1/2 cup non alcoholic red wine substitute or extra beef broth and 1 cup beef broth. Reduce until sauce thickens and becomes syrupy.
16. Whisk in cold butter pieces one at a time until sauce is glossy. Stir in 1/2 teaspoon fresh thyme. Taste and adjust salt and pepper.
17. Serve the sliced tenderloin with the sauce on the side for drizzling.

Common Mistakes to Avoid (H2)

• Thinking you do not need to preheat the oven. Rookie move. Heat matters for timing and crust.
• Overstuffing the pork and then wondering why it will not roll. Less is more unless you like unplanned stuffing explosions.
• Skipping the sear. That brown crust is flavor concentrated. Do it.
• Cutting into the pork right away. Resting keeps juices where you want them and not all over the cutting board.
• Relying only on time instead of temperature. Use a meat thermometer. Numbers do not lie.
• Making the sauce too fast while the pan is cold. Give it a second to pick up pan flavors.

Alternatives & Substitutions (H2)

• No cremini mushrooms Try baby bella or white button mushrooms. They all get cozy after a quick sauté.
• No Parmesan Use Pecorino or a sharp aged cheddar in a pinch. IMO Parmesan gives the best salt and umami balance.
• Want less meat Swap pork for a boneless pork loin but adjust cooking time. A thicker cut will need longer to hit safe temps.
• Vegetarian version Skip the pork and stuff roasted portobello caps or a seitan roast with the same stuffing.
• No panko Use regular breadcrumbs or even crushed crackers. Panko gives more lift though.
• Prosciutto not your thing Try pancetta or leave it out entirely. The stuffing still sings.
• Need a lower sodium option Use low sodium broths and skip extra salt until finishing the sauce.

If you want a sweet side for the table try pairing with some bright cookies like these cranberry orange cookies which balance meat heavy meals nicely

FAQ Frequently Asked Questions (H2)

1. Can I make this ahead of time and reheat it later Who has time on the day to cook everything Yes you can roast the tenderloin then slice and gently rewarm in a low oven. Keep the sauce separate and warm just before serving.
2. Can I use margarine instead of butter Well technically yes but why hurt your soul like that Use real butter for the sauce for that glossy finish.
3. Do I have to use prosciutto No not at all The prosciutto adds salt and texture but the stuffing works fine without it.
4. How do I know when the pork is done Use a meat thermometer. Pull at 145 to 150°F and let rest. The temp will rise a few degrees while resting.
5. Can I freeze the stuffed pork You can freeze it before baking wrapped tightly. Thaw overnight in the fridge then roast as directed. Texture might change a little but still tasty.
6. What sides go with this dish Mashed potatoes roasted carrots or a citrusy salad all play nicely. Want wine suggestions Ask your favorite salesperson in the wine aisle.
7. Can I make the stuffing dairy free Yes swap out Parmesan for a nutritional yeast and use dairy free butter for cooking if needed

Final Thoughts (H2)

You just made a meal that looks like it required a weekend of effort but actually took a few hours and a little confidence. This stuffed pork tenderloin rewards patience and a good sear. It pairs well with cozy sides and makes a memorable centerpiece. Remember to rest the meat and trust your thermometer. The rest creates that juicy payoff everyone will notice.

Go impress someone or just treat yourself to fancy leftovers. Either way you win. FYI you can totally play holiday music while you cook and judge your searing technique in the mirror.

Conclusion (H2)

If you want another take on a holiday stuffed pork that leans into sweet and savory flavor combos check out this detailed Pork Tenderloin Recipe – Holiday Stuffed Pork Tenderloin for ideas on spices and techniques. If you prefer a video to follow along this Apple & Bacon Stuffed Pork Loin (Video) – Tatyanas Everyday Food shows a similar approach with visual tips for rolling and tying.

Now go cook something that makes people clap a little when you bring it to the table. You earned it and so did everyone eating it

Stuffed Pork Tenderloin

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• Author: admin
• Total Time: 90 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

An impressive stuffed pork tenderloin dish that’s perfect for holiday gatherings, featuring earthy mushrooms, bright herbs, and umami cheese.

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Ingredients

Scale 1x2x3x

• 3–4 pounds pork tenderloin, whole and untrimmed
• 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
• 1 tablespoon olive oil, for stuffing
• 1 tablespoon unsalted butter
• 2 large shallots, finely minced
• 3 cloves garlic, minced
• 10 ounces cremini mushrooms, finely chopped
• 1/2 cup chicken or vegetable broth
• 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
• 1 tablespoon olive oil, for reduction sauce
• 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 for sauce

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Instructions

1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add shallots and cook until translucent. Add garlic and cook until fragrant.
2. Add mushrooms and cook until they release moisture and brown. If using prosciutto, add it now and let it crisp a bit.
3. Pour in 1/2 cup chicken or vegetable broth and scrape up browned bits from the pan. Let simmer until most liquid evaporates and mixture looks jammy.
4. Add spinach and stir until wilted. Turn off heat and let the mushroom mixture cool slightly.
5. Transfer cooled mixture to a bowl and mix in panko breadcrumbs, Parmesan, parsley, thyme, rosemary, and egg yolk. Season with salt and pepper.
6. Trim the pork tenderloin and butterfly it open by slicing horizontally almost through then opening like a book. Pound the pork flat to an even thickness of about 1/2 inch.
7. Brush the inside of the tenderloin with 1 tablespoon olive oil and smear Dijon mustard if using. Season the inside with salt and pepper.
8. Spread the stuffing evenly on the pork, leaving a 1 inch border. Roll the pork tightly from one long side to the other. Tie the roll with butcher’s twine every 1 to 1 1/2 inches to secure.
9. Brush the outside with olive oil and season generously with coarse sea salt and black pepper.
10. Preheat the oven to 425°F (220°C). Heat a heavy oven-proof skillet over high heat and sear the pork roll on all sides until nicely browned.
11. Transfer the skillet to the oven and roast for 30 to 45 minutes until internal temperature reaches 145 to 150°F for a slightly pink center.
12. Remove from oven and let rest untouched for 15 to 20 minutes.
13. Remove twine and slice into medallions about 1 inch thick. Arrange on a platter.
14. For the reduction sauce, heat 1 tablespoon olive oil in the same skillet over medium heat. Add the small minced shallot and cook in the drippings until soft.
15. Add 1/2 cup non-alcoholic red wine substitute or extra beef broth and 1 cup beef broth. Reduce until sauce thickens and becomes syrupy.
16. Whisk in cold butter pieces one at a time until sauce is glossy. Stir in 1/2 teaspoon fresh thyme. Taste and adjust salt and pepper.
17. Serve the sliced tenderloin with the sauce on the side for drizzling.

Notes

Let the pork rest after cooking for juicy meat. Use a meat thermometer to ensure perfectly cooked pork.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 3g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 100mg

Keywords: pork tenderloin, stuffed pork, holiday recipes, festive dish, main course