Holiday Stuffed Pork Tenderloin
As I mentioned many times before, I think that pork tenderloin is underrated. It’s a great lean meat that is very easy to cook with plus it’s also versatile. It can be roasted, grilled, stuffed, smoked or simply pan fried. Another plus about this cut of meat is it’s budget-friendly 💰!
I have many recipes for different occasions and seasons. It can be my Coffee Cocoa Pork Tenderloin that I like grilling during the summer time or Stuffed Pork Tenderloin with fresh picked apples 🍏🍎 during the fall. El Diablo Pork Tenderloin is a year-round favorite along with others…
For December, I like serving this one… my Holiday Stuffed Pork Tenderloin! Colorful 🌈 and amazingly tasty, this is the ideal recipe to make this month! With delicious ingredients, this festive looking protein is sure to be a hit among your guests!
I won’t lie to you… this is an involved recipe! It takes some time ⏰ to prep the tenderloin, stuff it, roll it and then tie it up. The beauty of this though is the meat can be prepped all the way to a day ahead and when ready to cook, take it out from the fridge 30 minutes prior.
Here’s a “behind the scene” scoop…
When I filmed 🎥 this recipe, I wasn’t aware that Costco changed their packaging and instead of having a big, fat tenderloin, I ended it up with two. Each were smaller than what I’m normally used to so it was more than enough stuffing for both of them.
When prepping 👩🍳👨🍳 the tenderloin, it’s very important to remove the silver skin which is a connective tissue that doesn’t break down during cooking and as a result, the meat won’t cook evenly as it will twist and curl up.
After this crucial step is done, the meat is cut 🔪 lengthwise, making sure to not go all the way through and then make a few slits on each side so it sits flat on the cutting board. From here, it’s pounded down to about ¼-inch thick with a meat mallet.
Next steps can be tricky…
After brushing my gorgeous Pomegranate Molasses on the flattened meat and covered with a thin layer of prosciutto, the stuffing is spooned 🥄 on top followed by cheese and a little hot paprika. So far easy, peasy… BUT rolling it is the toughest part.
The meat has to be tightly rolled so all the yumminess stays inside. Most of the time, David helps me especially when it comes to tying it up with kitchen twine. After this is done, most likely, the ends will have to be secured with toothpicks… just don’t forget to remove them when serving 😉.
Then we’re back to effortless and uncomplicated…
When I make this Holiday Stuffed Pork Tenderloin, I like using shallots but red onions can be another substitute. There are a lot of baby spinach leaves 🍃 that go in the stuffing so it’s wise to work in batches, a handful at a time until the 5 cups of spinach are all in.
I mentioned about cheese 🧀 earlier. In the video, I used Jarlsberg but there’s other options such as Comté, Havarti, Gruyère, Beaufort, Cornish Kern, Gouda, Asiago, Parmesan, Fontina, or Emmental. I won’t go with Mozzarella… it’s not festive enough plus pretty tasteless.
After the meat is seared in an oven-proof skillet, seam side down, and flipped, it’s transferred to the preheated oven. It’s not an exact science 🧪 and depending on the size of your tenderloin, it can take anywhere from 18 to 23 minutes or until the internal temperature reaches between 140ºF to 145ºF.
The cooked stuffed pork tenderloin is transferred to a cutting board before being covered with foil, and allowed to rest for 10 to 15 minutes ⏳ which coincidentally is the amount of time it takes to make the pan sauce.
As much as the pan sauce 🥣 is delicious, it’s not a necessity to make because the stuffing in the meat is incredibly delicious! On the other end, it does finish it nicely. I prefer without while David and most of our friends like it with the sauce so it’s up to you.
Wow your guests with this tasty Holiday Stuffed Pork Tenderloin! Loaded with deliciousness, this colorful and festive recipe is perfect for this season! Served with mashed potatoes and steamed vegetables 🥦, this is a gorgeous meal to enjoy…
Bon Appétit! 🍽
Check out these other amazing Holiday recipes… 😀
– Crown Roast of Pork
– Blanquette de Veau
– Spanish Paella
– Coq au Vin
– Pistachio Crusted Rack of Lamb
– Boeuf Bourguignon (Beef Bourguignon)
– Lobster Newberg
– Red Wine Braised Short Ribs
– Pork Loin Chops with Cranberry & Pistachio Chutney
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Holiday Stuffed Pork Tenderloin
Hover to scale
Ingredients
TENDERLOIN
- 2 to 3 lbs. pork tenderloin, silver skin removed
- 3 to 4 tbsp. pomegranate molasses, or as needed to brush see Recipe
- 4 slices prosciutto, or as needed to cover
- kitchen twine, as needed
- toothpicks, as needed
- ground Himalayan pink salt, to taste
- freshly ground mixed peppercorns, to taste
- 2 to 3 tbsp. olive oil tips & tricks
STUFFING
- 1 tbsp. butter
- 1 tbsp. olive oil tips & tricks
- 1/2 cup shallots, finely diced
- 1/2 cup celery, finely diced tips & tricks
- 1/2 cup red peppers, finely diced
- ground Himalayan pink salt, to taste
- 3 large cloves garlic, pressed
- 1/2 tbsp. dried rosemary, chopped
- 1/2 cup dried cranberries
- freshly ground mixed peppercorns, to taste
- 5 cups baby spinach leaves, packed
- 1 cup Jarlsberg cheese (substitute Emmental or Gruyère), shredded
- 1/2 tsp. hot paprika, or as needed
PAN SAUCE
- 1/4 cup low-sodium chicken broth
- 1/4 cup Port wine
- 2 tbsp. pomegranate juice
- 1/4 tsp. hot paprika
- 1 tbsp. cold butter
Directions
TENDERLOIN
- After the silver skin is removed, slice tenderloin in the middle, lengthwise, making sure to not go all the way through. Make a few slits on each side so the meat sits flatter on the cutting board.
- Place plastic wrap on top and evenly pound the meat down to about ¼-inch thick.
- Brush on pomegranate molasses before placing prosciutto, enough to cover the meat, leaving an inch around the edges.
- Preheat oven to 375ºF.
- Spoon the stuffing on top, leaving 2-inches around the edges. Add shredded cheese and sprinkle on hot paprika.
- Roll up the meat tightly and, using kitchen twine, tie a knot at one end, leaving a 2-inch-long string for later.
- Go round and round to the other end, crisscrossing the twine and going back to the starting point. Tie a knot with the 2-inch string and cut off the extra twine. Secure the ends with toothpicks.
- Generously season the stuffed tenderloin with salt and pepper.
- In an oven-proof skillet over medium-high heat, add oil and when it starts shimmering, add prepared tenderloin, seam, side down, and sear until brown, about 2 minutes.
- Flip it over and transfer to the preheated oven. Cook for 18 to 22 minutes or until the internal temperature reaches between 140ºF to 145ºF.
- Remove from the heat and transfer meat to a cutting board, cover loosely with foil and allow to rest for 10 to 15 minutes while making the pan sauce.
STUFFING
- Add pressed garlic and rosemary; sauté for 1 minute.
- Add dried cranberries and season with freshly ground mixed peppercorns.
- Working in batches, add a handful of baby spinach leaves, stir until they start to wilt before adding another handful; repeat until the 5 cups of spinach is all in the pan.
- Remove from the heat and allow to cool for 5 minutes before spooning onto the prosciutto.
PAN SAUCE
- After the tenderloin is removed and set aside, in the same oven-proof skillet over medium heat, remove excess fat, leaving about 1 tbsp.
- Pour in chicken broth and deglaze the pan by scraping the bottom to dislodge any brown bits.
- Add Port wine, pomegranate juice and hot paprika; stir well. Bring the mixture to a simmer and cook for 5 minutes.
- Add cold butter and mix it in. Bring the pan sauce back to a simmer before serving.
Don't forget to rate and comment on this recipe!
Taylor is right. Frankie, you’re a machine! My wife and I can’t believe how you can pull them all out. We’ve tried many of them and this one is also on the list. Take care and stay warm my friend!
Lol 😅! I’m simply sharing my passion. That’s fantastic! I’m sure you’ll love this one 💖. Thank you and you as well, Happy Canuck
I see on YT that this is “episode 998.” Is that how many recipes you’ve made and posted so far? If so, it’s pretty impressive . Just to let you know, I just subscribed.
That’s awesome 😀! Welcome to Club Foody Taylor! That’s exactly what it means 😉. This Holiday Stuffed Pork Tenderloin is #998 but there are also more videos 🎥. Every month, I post a kitchen “tips & tricks”, and this month is #118. By the time the year ends, there will be 1,123 videos! It’s a lot of work but I love it 💖! Have a wonderful weekend.
WOW 😍
Just got back from my doctor’s appointment, and here’s another amazing recipe from Chef Frankie. I love it! This is a great recipe for when my sister comes to visit during the holidays.
I like the idea of this dish. Pork tenderloin is affordable. It looks very nice and can easily be served for Christmas dinner. I’m printing this recipe.
You’re absolutely right! It’s not too pricey 💰 and also elegant. Enjoy the recipe and have a fabulous day, Rose 🌞
Cette recette a l’air délicieuse. Je vais certainement l’essayer ce mois-ci. Merci du partage.
De rien, Clotilde 😉. C’est tout à fait un délicieux project! Bon appétit et bonne fin de journée!
It’s so pretty and sounds delicious. Thanks Frankie.
It’s my pleasure 😀. It’s the perfect recipe to make this month. Have a lovely day, Grace 🌞