Stuffed Pork Tenderloin (With Balsamic Glaze)

Juicy stuffed pork tenderloin is full of creamy cheese and spinach, sweet cranberries and apricots then topped with the most delicious balsamic glaze on top. This pork tenderloin may seem fancy, but it’s an inexpensive and delicious way to feed a crowd easily.

 

This dish always looks SO pretty on the table, especially for the holidays or a Sunday dinner!

Why We Love Stuffed Pork Tenderloin

• Savory And Delicious– This stuffed pork tenderloin has just the right balance of savory, tart and sweet to make it an amazing main dish. This dish is also known as a pork roulade, which just means the meat is rolled and stuffed, kind of like stuffed chicken. If you’ve never stuffed pork, I know you will love this recipe.
• Perfect For The Holidays– Make this dinner recipe at the holidays, having the meat rolled feels so pretty on the platter and is a favorite pork recipe for having guests! Plus the sweet glaze, creamy cheese and tart cranberries make it feel extra special. It’s perfect for special occasions, making stuffed pork tenderloin always feels a little extra fancy.
• The Perfect Glaze – The sweet balsamic glaze brings so much flavor to the pork. If you like pork, you’ll love it with the sweet and savory glaze.

Ingredients For Stuffed Pork Tenderloin Recipe

For The Pork And Filling

• pork tenderloin 
• frozen spinach thawed and squeeze dried with paper towel
• minced garlic
• dried apricots
• dried cranberries
• Boursin cheese can also use goat cheese or cream cheese

For The Glaze

• balsamic vinegar
• olive oil
• soy sauce
• brown sugar
• Dijon mustard
• rosemary fresh, chopped
• lemon zest
• garlic minced
• salt

How To Make The Best Stuffed Pork Tenderloin

To Prepare The Pork Tenderloin

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 these directions of how to remove the silver skin on pork tenderloin.
3. Open the pork tenderloin on a large cutting board. Carefully slice the pork tenderloin with a sharp knife in half along the long side being careful to leave the pork still as one piece to butterfly the meat. See these directions for how to butterfly the pork tenderloin for more details (especially if it is your first time), or you can also ask your butcher to butterfly it for you depending on where you purchase your pork.

4. Defrost the spinach in the microwave. Drain any water and blot with a paper towel to absorb any extra water. This is the best way to make sure the cheese in the center doesn’t become too liquid from the baby spinach.
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.

7. Roll the pork loin the short direction.

8. Tie the pork closed with butcher’s kitchen twine. Follow these directions for how to tie a pork tenderloin with butcher twine (also called trussing the pork.)

To Make The Glaze

1. Place the wrapped pork in a large piece of tinfoil on a rimmed baking sheet or roasting pan being careful not to lose the pork filling. Fold the edges of the tinfoil up to help keep the glaze around the pork.

2. Combine all the glaze ingredients in a small bowl and pour over the tenderloin.

To Cook The Pork

1. Place the tenderloin in the oven. Cook stuffed pork tenderloin for about 40 minutes, or until a meat thermometer reads 145° on the internal temperature of the meat. Make sure you are measuring the temperature of the meat and not the filling.
2. The pork still will have a slight blush pink look on the inside. If your stuffed tenderloin isn’t quite at 145 degrees (some cuts are slightly thicker than others) you can cook pork tenderloin a little longer by putting it back in the oven for a few more minutes.

3. 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.
4. 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

How Do I Measure The Temperature Of A Stuffed Meat?

It can be a little tricky to measure the temperature of a stuffed meat like this recipe.

It can be helpful when you make the pork into a roll to notice where the thickest part of the meat is. I then try to stick my meat thermometer as close to the middle of the roll as possible while still measuring the temperature of the meat and not the filling.

For juicy pork you want the baked pork tenderloin temperature to read 145 before you allow the meat to rest.

Can I Use Fresh Spinach Instead Of Frozen Spinach?

Yes you can use fresh spinch but you’ll need to cook it before adding it to the stuffed pork. Add the spinach to a skillet and allow it to cook until the the spinach has wilted. Keep adding spinach to the pan until you have cooked about 12 ounces to stuff the pork.

Wilting the spinach is important so the filling doesn’t become watery. The water in the spinach will release while cooking and make everything liquidy if you don’t wilt the spinach before stuffing and rolling the pork.

How Long Does Roast Pork Tenderloin Last?

This dish tastes best and is most flavorful when fresh from the oven. Expect leftover pork tenderloin to be good for about three days if stored in an airtight container in the refrigerator. Leftovers also make an amazing sandwich.