Name: Best Christmas Stuffed Pork Tenderloin
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 1 tablespoon olive oil (stuffing); 1 tablespoon unsalted butter (stuffing); 2 large shallots, finely minced (about 1/2 cup) (stuffing); 3 cloves garlic, minced (stuffing); 10 ounces cremini mushrooms, finely chopped (stuffing); 1/2 cup chicken or vegetable broth (stuffing); 5 ounces fresh baby spinach, roughly chopped (stuffing); 1/2 cup panko breadcrumbs (stuffing); 1/2 cup grated Parmesan cheese (stuffing); 1/4 cup fresh parsley, chopped (stuffing); 1 tablespoon fresh thyme leaves, chopped (stuffing); 1 teaspoon fresh rosemary, finely chopped (stuffing); 1 large egg yolk, lightly beaten (stuffing); Salt and freshly ground black pepper to taste (stuffing); Optional: 2-3 slices prosciutto, finely diced and lightly crisped (stuffing)

Description

A beautifully roasted pork tenderloin, stuffed with a flavorful mushroom and spinach filling, perfect for holiday gatherings.

Ingredients

Scale

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

Instructions

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 translucent. Stir in the minced garlic and cook for an additional minute.
Add the finely chopped cremini mushrooms and cook for approximately 8-10 minutes, stirring frequently.
Pour in 1/2 cup of broth and simmer for 2-3 minutes. Add the fresh baby spinach.
Transfer the mixture to a bowl, let cool for 10-15 minutes, and stir in the remaining stuffing ingredients.
Trim the pork tenderloin of silver skin. Butterfly it and ensure even thickness.
Brush the pork with olive oil and season with salt and pepper.
Spread the stuffing over the pork and roll tightly. Tie with butcher’s twine.
Brush the outside of the tenderloin with olive oil and season.
Preheat oven to 425°F (220°C) and sear the pork on all sides.
Transfer to the oven and roast for approximately 30-45 minutes until internal temperature reaches 145-150°F (63-66°C).
Let rest for 15-20 minutes before slicing. Serve immediately.

Notes

For moist and flavorful slices, ensure proper seasoning and don’t skip the resting period. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2 months.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 650mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg

Keywords: pork tenderloin, stuffed pork, holiday recipes, Christmas dinner