If you’re on the hunt for a meal that’s equal parts elegant and absolutely bursting with flavor, the Stuffed Pork Tenderloin with Balsamic Glaze Recipe is your new best friend. This dish beautifully pairs tender, juicy pork with a sweet and tangy balsamic glaze while hiding a savory stuffing of spinach, dried fruits, and creamy cheese that adds delightful texture and a burst of colors. Perfect for impressing guests or savoring a cozy family dinner, it’s a recipe that feels fancy without any fuss.
Ingredients You’ll Need
Each ingredient in this recipe plays a vital role in creating a dish that’s balanced, flavorful, and visually appealing. The combination of fresh herbs, sweet dried fruits, and creamy cheese nestled inside the pork tenderloin builds layers of taste and adds wonderful texture.
- Pork tenderloin (2 pounds): The star of the dish, a lean and tender cut that absorbs flavors beautifully.
- Frozen spinach (12 ounces): Provides moisture, color, and a subtle earthy base once thawed and squeezed dry.
- Garlic (1 teaspoon minced + 1 teaspoon minced or two fresh cloves): Adds that irresistible aromatic punch that wakes up every bite.
- Dried apricots (1/2 cup): Bring natural sweetness and a chewy contrast to the savory elements.
- Dried cranberries (1/2 cup): Offer a tart-sweet zing that brightens the flavor profile.
- Boursin cheese (5.2 ounces): Creamy and herby, melting into the spinach mixture to create richness (goat cheese or cream cheese work too).
- Balsamic vinegar (1/4 cup): Essential for the glaze—it adds a deep, tangy sweetness that complements pork perfectly.
- Olive oil (2 tablespoons): Helps with roasting and adds a fruity, smooth finish.
- Soy sauce (1 tablespoon): Gives a subtle umami boost that enhances the meat’s flavor.
- Brown sugar (1 tablespoon): Balances acidity and contributes to caramelization in the glaze.
- Dijon mustard (2 teaspoons): Adds a slight sharpness and depth to the glaze.
- Fresh rosemary (1 tablespoon, chopped): Earthy and fragrant herb that perfumes the pork beautifully.
- Lemon zest (1 teaspoon): Adds fresh brightness that lifts the entire dish.
- Salt (1 teaspoon): Essential seasoning to enhance all the flavors.
How to Make Stuffed Pork Tenderloin with Balsamic Glaze Recipe
Step 1: Prepare the Spinach Filling
Start by thawing your frozen spinach in the microwave and squeezing out any excess moisture with paper towels—this ensures your filling isn’t too watery. Next, combine the spinach with minced garlic, Boursin cheese, chopped dried apricots, and dried cranberries. The result is a luscious, slightly sweet, and creamy mixture that balances savory and sweet notes perfectly.
Step 2: Butterfly the Pork Tenderloin
Lay the pork tenderloin flat on a cutting board and carefully slice it lengthwise without cutting all the way through, then open it like a book. This technique creates a larger surface area to spread your filling, helping the pork cook evenly and hold the stuffing inside.
Step 3: Add Filling and Roll
Spread the spinach and fruit mixture evenly over the inside of the tenderloin, leaving a small border around the edges. Then gently roll the pork back up and secure it with kitchen twine or toothpicks, ensuring the filling stays inside and the roast keeps its shape during cooking.
Step 4: Make the Balsamic Glaze
Whisk together balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon mustard, minced garlic, chopped rosemary, lemon zest, and salt. This glaze is the magic that will coat the tenderloin, adding a glossy shine and layers of tangy sweetness that deepen during roasting.
Step 5: Roast the Pork Tenderloin
Preheat your oven to 400°F. Place the rolled pork on a roasting pan, brush it generously with the balsamic glaze, and roast for about 40 minutes. Halfway through, baste the tenderloin again to build up that delicious sticky finish. Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F for juicy perfection.
Step 6: Rest and Slice
Let your stuffed pork rest for at least 10 minutes after roasting to allow juices to redistribute, making every slice tender and juicy. Slice into medallions to reveal the colorful spinach and dried fruit filling—a feast for the eyes and the palate.
How to Serve Stuffed Pork Tenderloin with Balsamic Glaze Recipe
Garnishes
A sprinkle of fresh rosemary or lemon zest on top heightens the freshness and adds a lovely pop of color. You can also drizzle extra balsamic glaze just before serving for a glossy finish that dazzles.
Side Dishes
This dish pairs wonderfully with roasted root vegetables like carrots and parsnips or garlic mashed potatoes to soak up any extra glaze. For a lighter side, try a crisp arugula salad tossed with shaved Parmesan and a lemon vinaigrette.
Creative Ways to Present
Slice the tenderloin into thick medallions and arrange on a platter with the filling side up for maximum visual appeal. For dinner parties, place slices atop a creamy polenta or wild rice mix, allowing the flavors to mingle beautifully on the plate.
Make Ahead and Storage
Storing Leftovers
Wrap leftover stuffed pork tightly in aluminum foil or store in an airtight container and refrigerate. It will stay delicious for up to 3 days, making for easy next-day meals or quick reheats.
Freezing
If you want to save time later, freeze the stuffed and rolled tenderloin before roasting. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before cooking as directed.
Reheating
To reheat leftovers, cover with foil and warm in a preheated 325°F oven until heated through, about 15-20 minutes, to avoid drying it out. A quick reheat in the microwave works too but keep an eye on it to keep the pork juicy.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, wilt it in a pan over medium heat and then squeeze out the excess moisture before mixing it with the other filling ingredients. This keeps the filling from becoming too wet.
Is it okay to substitute the dried fruits?
Yes, you can swap dried apricots and cranberries for other dried fruits like cherries, figs, or raisins depending on your preference. Each will give a slightly different but delicious flavor profile.
How do I know when the pork tenderloin is fully cooked?
The best way is to use a meat thermometer. The internal temperature should be 145°F for medium-rare to medium. This guarantees the pork is safe to eat and perfectly juicy.
Can I prepare this recipe ahead of time?
Definitely! You can prepare and stuff the pork tenderloin a day before cooking. Keep it wrapped and refrigerated, then roast when ready to serve for freshest flavor and texture.
What other cheeses can I use besides Boursin?
Goat cheese or cream cheese are excellent alternatives that melt well and provide creamy texture, just like Boursin. Feel free to pick based on your taste preferences.
Final Thoughts
This Stuffed Pork Tenderloin with Balsamic Glaze Recipe is truly one of those dishes that feels special yet is surprisingly straightforward to prepare. The combination of savory, sweet, and tangy flavors, paired with tender, juicy pork, makes it a guaranteed crowd-pleaser. Trust me, once you try this recipe, it will quickly become a regular favorite in your meal rotation. Give it a go—you won’t regret it!
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Stuffed Pork Tenderloin with Balsamic Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Stuffed Pork Tenderloin recipe features a succulent pork tenderloin filled with a savory mixture of spinach, dried fruits, and creamy cheese, all finished with a rich and tangy balsamic glaze. Perfectly balanced with herbs and a touch of sweetness, this dish is a delightful main course for any occasion.
Ingredients
Pork and Marinade
- 2 pounds pork tenderloin (between 1 1/2 to 2 1/2 pounds)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon rosemary, fresh, chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1 teaspoon garlic, minced (or two cloves fresh garlic)
Stuffing
- 12 ounces frozen spinach, thawed and squeezed dry
- 1 teaspoon garlic, minced
- 1/2 cup dried apricots, chopped
- 1/2 cup dried cranberries
- 5.2 ounces Boursin cheese (or goat cheese or cream cheese)
Instructions
- Prepare the Pork Tenderloin: Preheat your oven to 400°F (204°C). Carefully butterfly the pork tenderloin by slicing it lengthwise down the middle without cutting all the way through, then open it like a book to create a flat surface for stuffing.
- Make the Stuffing: In a bowl, mix the thawed and well-drained spinach with minced garlic, chopped dried apricots, dried cranberries, and Boursin cheese. Mix thoroughly to create an even mixture.
- Stuff the Tenderloin: Spread the spinach and fruit-cheese mixture evenly over the opened pork tenderloin. Gently roll the tenderloin back up and secure it with kitchen twine at several intervals to keep the filling inside during cooking.
- Prepare the Balsamic Glaze: In a small bowl, whisk together balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon mustard, rosemary, lemon zest, minced garlic, and salt until well combined.
- Marinate and Sear: Brush the balsamic marinade over the rolled tenderloin. Heat a skillet over medium-high heat, add a bit of olive oil, and sear the pork on all sides until browned, about 2-3 minutes per side. This locks in flavor and gives a nice crust.
- Roast the Pork: Transfer the seared pork tenderloin to a baking dish or roasting pan. Brush again with the balsamic glaze and roast in the preheated oven for 30-35 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and Serve: Remove the tenderloin from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring moist and tender meat.
- Slice and Plate: Slice the rested pork into medallions and spoon any remaining balsamic glaze over the top for an added burst of flavor. Serve warm.
Notes
- Make sure to drain the spinach thoroughly to avoid soggy filling.
- You can substitute Boursin cheese with goat cheese or cream cheese for variation.
- Use kitchen twine to secure the tenderloin to keep the stuffing intact while cooking.
- Resting the meat after roasting is crucial for juicy results.
- For a thicker glaze, reduce the balsamic marinade slightly in a saucepan before applying.
