Best Christmas Stuffed Pork Tenderloin

Best Christmas Stuffed Pork Tenderloin

Author: Chef Elsa Prep Time: 30 min
Cook Time: 60 min Total Time: 90 min
Yield: 8 servings Category: Dishes Cuisine: American Diet: Paleo

Description

Description This festive stuffed pork tenderloin features earthy mushrooms, bright herbs, and creamy Parmesan, making it a perfect centerpiece for holiday dinners.

Ingredients

  • 3 – 4 pounds (approx. 1.3–1.8 kg) 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 (about 1/2 cup )
  • 3 cloves garlic, minced
  • 10 ounces (approx. 280g ) cremini mushrooms, finely chopped
  • 1/2 cup chicken or vegetable broth
  • 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
  • 1 tablespoon olive oil (for 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
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Instructions

  1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add shallots and cook for 3–5 minutes until translucent. Add garlic and cook for another minute until fragrant.
  2. Add mushrooms and cook for 8–10 minutes until browned. If using, add prosciutto now.
  3. Pour in broth, let simmer for 2–3 minutes, then add spinach and stir until wilted.
  4. Transfer mixture to a bowl, let cool, then stir in breadcrumbs, Parmesan, parsley, thyme, rosemary, salt, and pepper. Add egg yolk and mix well.
  5. Trim excess fat from the pork tenderloin and butterfly it.
  6. Pound to even thickness (optional), season inside with oil and mustard, and sprinkle with salt and pepper.
  7. Spread the stuffing evenly over the pork, leaving a 1-inch border.
  8. Roll the tenderloin tightly and tie with butcher’s twine.
  9. Season the outside of the tenderloin and brush with oil.
  10. Preheat the oven to 425°F (220°C). Sear the tenderloin in a skillet for 2–3 minutes per side until golden-brown.
  11. Transfer the tenderloin to the oven and roast for 30–45 minutes until it reaches 145–150°F (63–66°C).
  12. Let the pork rest for 15–20 minutes, then remove twine and slice into medallions.
  13. For the sauce, sauté minced shallot in drippings, deglaze with wine substitute, add broth, simmer until reduced, then finish with butter.
  14. Serve the stuffed pork with sauce on the side.

Notes

  1. Notes
  2. This recipe is great for holiday gatherings and can be paired with classic sides like mashed potatoes and roasted vegetables.