Description
This festive stuffed pork tenderloin features earthy mushrooms, bright herbs, and creamy Parmesan, making it a perfect centerpiece for holiday dinners.
Ingredients
Scale
- 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
Instructions
- 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.
- Add mushrooms and cook for 8–10 minutes until browned. If using, add prosciutto now.
- Pour in broth, let simmer for 2–3 minutes, then add spinach and stir until wilted.
- Transfer mixture to a bowl, let cool, then stir in breadcrumbs, Parmesan, parsley, thyme, rosemary, salt, and pepper. Add egg yolk and mix well.
- Trim excess fat from the pork tenderloin and butterfly it.
- Pound to even thickness (optional), season inside with oil and mustard, and sprinkle with salt and pepper.
- Spread the stuffing evenly over the pork, leaving a 1-inch border.
- Roll the tenderloin tightly and tie with butcher’s twine.
- Season the outside of the tenderloin and brush with oil.
- Preheat the oven to 425°F (220°C). Sear the tenderloin in a skillet for 2–3 minutes per side until golden-brown.
- Transfer the tenderloin to the oven and roast for 30–45 minutes until it reaches 145–150°F (63–66°C).
- Let the pork rest for 15–20 minutes, then remove twine and slice into medallions.
- For the sauce, sauté minced shallot in drippings, deglaze with wine substitute, add broth, simmer until reduced, then finish with butter.
- Serve the stuffed pork with sauce on the side.
Notes
This recipe is great for holiday gatherings and can be paired with classic sides like mashed potatoes and roasted vegetables.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 medallion
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: stuffed pork, Christmas dinner, festive recipes, holiday meals