Stuffed Pork Tenderloin (With Balsamic Glaze!)
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
4 Servings
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Calories
631 kcal
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Course
Main Course, Dinner
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Cuisine
American
Stuffed Pork Tenderloin (With Balsamic Glaze!)
Description
The stuffed pork tenderloin features a filling of cooked spinach mixed with garlic, chopped dried apricots, dried cranberries, and Boursin cheese, lending mild creaminess with bursts of sweetness and acidity. The pork is butterflied by slicing along its length without cutting fully through, allowing it to open flat for even filling and rolling. After rolling and tying with butcher twine to hold its shape, the roast is baked at 350°F (177°C).
The accompanying balsamic glaze includes balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon mustard, fresh rosemary, lemon zest, and garlic, offering a glossy, flavorful coating that enhances the pork's natural richness and complements the sweet fruit in the filling. The glaze is cooked separately then applied.
This elegant main dish suits a special dinner or gathering, pairing well with sides like roasted vegetables or grains. Notes explain options for substituting dried rosemary, preparing fresh spinach by sautéing to remove moisture, and guidance on removing silver skin and butterflying the tenderloin, as well as tips for doubling the recipe and purchasing pre-butterflied pork from a butcher.
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 spinach thawed in the microwave and squeeze dried with paper towel, frozen
- 1 teaspoon garlic minced
- 1/2 cup dried apricot
- 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
- Use 1 teaspoon dried rosemary in place of 1 tablespoon fresh; mince dried rosemary before adding.
- To substitute fresh spinach, sauté it to remove moisture before mixing into the filling.
- Follow proper technique to remove silver skin and butterfly the pork tenderloin; trussing with butcher twine prevents unrolling during cooking.
- Butchers may butterfly the tenderloin for you; ask when purchasing to save prep time.
- This recipe doubles easily, accommodating two tenderloins baked together with a wider foil layer.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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