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!

Close up stuffed pork tenderloin on a platter from the side with dried apricots and cranberries on the plate nearby and the pork sliced into portions on a serving platter.

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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. The sweet balsamic glaze brings so much flavor, you’ll want to eat your pork with this glaze all the time!
Perfect For The Holidays– Make this recipe at the holidays, having the meat rolled feels so pretty on the platter, plus the sweet glaze, creamy cheese and tart cranberries make it feel extra special. This dish is perfect for special occasions, and is a family favorite.

This instant pot balsamic pork tenderloin recipe also has an amazingly delicious honey balsamic glaze with a few less steps since it isn’t stuffed with delicious filling, but is also perfect for the holiday season.

Ingredients For Stuffed Pork Tenderloin

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 and squeeze dried with paper towel
1 teaspoon minced garlic
1/2 cup dried apricots
1/2 cup dried cranberries
5.2 ounces Boursin cheese can also use goat cheese or cream cheese, you’ll need about 10-12 tablespoons to swap.

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

How To Make Stuffed Pork Tenderloin

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 these directions of how to remove the silver skin on pork tenderloin.
Place the pork 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.

Pork tenderloin on a cutting board that has been butterflied flat with more ingredients in bowls nearby on the kitchen counter from overhead.

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.
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.

Pork tenderloin on a cutting board butterflied flat with spinach cheese filling spread over top and m ore ingredients nearby on the kitchen counter from overhead.

Roll the pork loin the short direction.

Pork tenderloin stuffed with spinach and cheese filling being rolled the longer direction on a cutting board on a kitchen counter from overhead with butchers twine nearby.

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.)

Pork tenderloin rolled and tied with butchers twine on a cutting board from overhead on a counter after being stuffed.

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.

Pork tenderloin that has been rolled, stuffed and tied on top of a piece of aluminum foil with the sides pulled up on a baking pan with glaze spooned over the pork from overhead on a counter..

Combine all the glaze ingredients in a small bowl 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°.
The pork still will have a slight blush pink look on the inside. If your pork isn’t quite at 145 degrees (some cuts are slightly thicker than others) you can place it back in the oven for a small about of time.

Pork Tenderloin Cooking Temperature Tip- Be careful, you want the meat to be at 145 degrees when it leaves the oven. The meat will still have a slight blush pink on the inside, and this is normal. Cooking a pork tenderloin to 165 degrees results in a dried out overcooked tenderloin. Add only a small amount of extra time if your meat needs it.

Stuffed and rolled pork tenderloin sits in a piece of foil rolled up on the sides to contain the glaze on top of a baking sheet after cooking.

Remove and let the pork tenderloin rest for 5 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

Pork tenderloin stuffed and sliced into rounds on a serving platter from overhead on a kitchen counter. Slices of lemon, rosemary and dried fruit garnish the platter and sides of green beans and mashed potatoes can be seen at the edge of the image.

How Long Does Pork Tenderloin Last?

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

What Do I Serve With This Pork Tenderloin?

Here are a few ideas of what I would serve with pork tenderloin.

Mashed Potatoes or Mashed Sweet Potatoes

Green Beans or Green Bean Casserole

Fresh Green Salad and top it with my cranberry vinaigrette salad dressing!

Honey Roasted Carrots

Crispy Baked Potato or try Greek Lemon Potatoes

Candied Yams

Other Delicious Pork Recipes You Will Enjoy

Oven Roasted Pork Loin– Pork loin roast is a slightly different cut of meat than pork tenderloin. It’s wider piece of meat and takes a little longer to make because the far inside needs to render, but it can also be really tender. Try this oven roasted pork loin, it’s a great recipe with delicious results!

Slow Cooker Pork Loin– Another delicious pork loin recipe, this one is cooked low and slow with simple steps. The pork will be SO tender and make a great meal.

Stuffed Pork Tenderloin (With Balsamic Glaze)

Why We Love Stuffed Pork Tenderloin