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!
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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.
- 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.
- Roll the pork loin the short direction.
- 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
- 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 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.
- 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
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!
Crispy Baked Potato or try Greek Lemon Potatoes
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!)
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 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
Notes
Dried Rosemary Substitute
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.Fresh Spinach Substitute
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.Tips To Prep And Butterfly The Pork
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.Doubling This Recipe
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
Did You Make This?
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