This juicy stuffed pork tenderloin makes the most delicious holiday dish, and is filled with spinach, cheese and tart dried fruit. Rolled and then roasted to perfection, while topping it with the most delicious balsamic glaze. This recipe is the perfect main dish to impress, while still being easy to make.
Ingredients
For The Pork And Filling
2poundpork tenderloinYou can use between 1 1/2 pounds to about 2 1/2 pounds tenderloin
12ouncesfrozen spinachthawed in the microwave and squeeze dried with paper towel
1teaspoongarlicminced
1/2cupdried apricots
1/2cupdried cranberries
5.2ouncesBoursin cheesecan also use goat cheese or cream cheese
For The Glaze
1/4cupbalsamic vinegar
2tablespoonsolive oil
1tablespoonsoy sauce
1tablespoonbrown sugar
2teaspoonsDijon mustard
1tablespoonrosemaryfresh, chopped
1teaspoonlemon zest
1teaspoongarlicminced, or two cloves fresh garlic
1teaspoonsalt
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
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.
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.