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Stuffed Pork Tenderloin (With Balsamic Glaze!)
5 from 15 votes

Stuffed Pork Tenderloin (With Balsamic Glaze!)

Stuffed Pork Tenderloin with Balsamic Glaze combines a tender pork roast butterflied and filled with a savory mixture of spinach, dried apricots, cranberries, garlic, and creamy cheese. Rolled and tied, the pork is baked and finished with a tangy glaze made from balsamic vinegar, olive oil, soy sauce, brown sugar, and herbs, creating a balance of sweet, savory, and tart flavors in a tender, juicy cut.

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 4 Servings
Calories: 631 kcal
Course: Main Course, Dinner
Cuisine: American

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
    Cup of Yum
  1. Preheat the oven to 350 degrees fahrenheit.
  2. 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.
  3. 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.
  4. Defrost the spinach in the microwave. Drain any water and blot with a paper towel to absorb any extra water.
  5. 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.
  6. 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
  1. 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.
  2. Combine all the glaze ingredients and pour over the tenderloin.
To Cook The Pork
  1. Place in the oven and bake for about 40 minutes, or until a meat thermometer reads 145°.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 631

% 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.