Description

This Christmas Stuffed Pork Tenderloin features juicy pork rolled around a festive filling of cranberries, apples, nuts, and herbs. With its glistening glaze and beautiful presentation, it makes a stunning centerpiece for your holiday table that’s surprisingly easy to prepare.

Ingredients

Scale

2 pork tenderloins (about 1 lb each), butterflied
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup fresh spinach (or kale)
½ cup dried cranberries
½ cup chopped pecans or walnuts, toasted
1 apple, peeled and diced (Granny Smith works great)
1 cup herb-seasoned stuffing mix
½ cup chicken broth (low sodium)
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme leaves
Salt and black pepper to taste
Butcher’s twine for tying

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Instructions

Preheat your oven to 375°F.
In a skillet over medium heat, add olive oil and sauté onion and garlic until soft (3-4 minutes).
Add spinach until wilted, then mix in cranberries, nuts, and diced apple.
Stir in stuffing mix, chicken broth, rosemary, and thyme. Season with salt and pepper. Let cool slightly.
Lay butterflied pork tenderloins flat, spoon stuffing down the middle of each, then roll up tightly.
Tie with butcher’s twine every 2 inches to secure.
Season outside with salt, pepper, and paprika if desired.
Roast uncovered for 25–30 minutes or until internal temperature reaches 145°F.
Let rest 5–10 minutes before slicing.

Notes

For an extra-special presentation, brush the tenderloin with a mixture of honey and Dijon mustard during the last 10 minutes of cooking. Make sure to rest the meat before slicing to keep the juices inside and make for cleaner slices.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 285
Sugar: 6g
Sodium: 320mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 25g
Cholesterol: 75mg