Stuffed Pork Tenderloin (With Balsamic Glaze!)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr 10 mins
-
Servings
4 Servings
-
Calories
631 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Stuffed Pork Tenderloin (With Balsamic Glaze!)
Report
This juicy stuffed pork tenderloin makes the most delicious holiday dish, and is filled with spinach, cheese and tart dried fruit. Rolled and then roasted to perfection, while topping it with the most delicious balsamic glaze. This recipe is the perfect main dish to impress, while still being easy to make.
Share:
Ingredients
For The Pork And Filling
- 2 pound pork tenderloin You can use between 1 1/2 pounds to about 2 1/2 pounds tenderloin
- 12 ounces frozen spinach thawed in the microwave and squeeze dried with paper towel
- 1 teaspoon garlic minced
- 1/2 cup dried apricots
- 1/2 cup dried cranberries
- 5.2 ounces Boursin cheese can also use goat cheese or cream cheese
For The Glaze
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons Dijon mustard
- 1 tablespoon rosemary fresh, chopped
- 1 teaspoon lemon zest
- 1 teaspoon garlic minced, or two cloves fresh garlic
- 1 teaspoon salt
Instructions
To Prepare The Pork Tenderloin
- Preheat the oven to 350 degrees fahrenheit.
- Remove the silver skin from the pork by sliding your knife carefully along the edge under the long silver connective tissue that runs most of the length of the pork. See notes.
- Place the pork on a large cutting board. Carefully slice the pork tenderloin with a sharp knife in half along the longest edge being careful to leave the pork still as one piece to butterfly the meat. See notes.
- Defrost the spinach in the microwave. Drain any water and blot with a paper towel to absorb any extra water.
- Place the spinach, garlic, apricots, and cranberries in a food processor. Pulse the mixture in the food processor until it's just a little chunky, not smooth then transfer to a medium-sized bowl.
- With a spoon, add the cheese to the spinach and apricot mixture and mix well. Spread the cheese mixture over the whole thing. Roll the pork loin the short direction. Tie the pork closed with butcher twine.
To Make The Glaze
- Place the pork loin in a large piece of tinfoil on a rimmed baking sheet or roasting pan. Fold the edges of the tinfoil up to help keep the glaze around the pork.
- Combine all the glaze ingredients and pour over the tenderloin.
To Cook The Pork
- Place in the oven and bake for about 40 minutes, or until a meat thermometer reads 145°.
- Remove and let the pork tenderloin rest for 10 minutes, then cut the twine and slice into 1 inch slices. The pork will still have a slight blush of pink but not be raw on the inside after resting, which means it is juicy and finished cooking. If you cook it until all traces of pink are gone the pork tenderloin will be too dry.
- Add extra cooked glaze as you serve and enjoy! You can also add the glaze to a smaller pitcher, like a gravy boat, to add more glaze at the table
Notes
- If using dried rosemary, substitute in 1 teaspoon of dried rosemary for the tablespoon of fresh rosemary. Mince the dried rosemary a little before adding if necessary.
- You can swap in fresh spinach but you must cook the water out of the spinach by sauteeing it before adding it to the filling. Here's more info of how to swap fresh spinach for frozen.
- If you've not worked with pork tenderloin much before here is how to remove the silver skin on pork tenderloin and how to butterfly pork tenderloin so it can be stuffed and rolled. You'll also need to know how to truss the pork which means tieing the pork tenderloin closed with butcher twine so it doesn't unroll while cooking
- If you purchase the pork tenderloin from a butcher, you can ask them to butterfly it for you.
- Pork tenderloin is often sold in packs of two in the grocery store. This recipe easily doubles and you can place the two pork tenderloins together in the oven at the same time, just double layer the foil to make it wider. Press the 2x button at the top of the recipe card to multiply the ingredients by two.
Nutrition Information
Show Details
Calories
631kcal
(32%)
Carbohydrates
35g
(12%)
Protein
54g
(108%)
Fat
31g
(48%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
186mg
(62%)
Sodium
1277mg
(53%)
Potassium
1428mg
(41%)
Fiber
5g
(20%)
Sugar
27g
(54%)
Vitamin A
10962IU
(219%)
Vitamin C
6mg
(7%)
Calcium
178mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 35g | 12% |
| Protein | 54g | 108% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 186mg | 62% |
| Sodium | 1277mg | 53% |
| Potassium | 1428mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 27g | 54% |
| Vitamin A | 10962IU | 219% |
| Vitamin C | 6mg | 7% |
| Calcium | 178mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
