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
Scale
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.
