Holiday Stuffed Pork Tenderloin
This Holiday Stuffed Pork Tenderloin is a festive recipe! Served with mashed potatoes and veggies, this is a lovely meal to enjoy!
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.