If you are craving a dish that bursts with flavor, texture, and beautiful contrasts, then the Stuffed Pork Tenderloin with Spinach, Dried Fruit, and Balsamic Glaze Recipe is your next kitchen adventure. This recipe combines tender, juicy pork with a vibrant stuffing of spinach, sweet dried apricots and cranberries, and creamy cheese, all topped off with a tangy balsamic glaze that elevates every bite. It’s a colorful, impressive dish perfect for a special dinner or anytime you want to wow your friends and family with something cozy yet sophisticated.
Ingredients You’ll Need
This dish comes together with simple, straightforward ingredients, each contributing a unique taste, texture, or vibrant color to the final masterpiece. From the savory pork to the fruity dried apricots and creamy cheese, every component plays a delightful role.
- 2 pound pork tenderloin: The star of the show, tender and mild, perfect for stuffing and roasting.
- 12 ounces frozen spinach: Adds a fresh, earthy flavor and a pop of green; be sure to thaw and squeeze out excess moisture.
- 1 teaspoon minced garlic: Gives a subtle kick of warmth and aroma to the stuffing.
- 1/2 cup dried apricots: Sweet and chewy, providing a lovely contrast to the savory pork.
- 1/2 cup dried cranberries: Tart and vibrant, balancing the richness and adding color.
- 5.2 ounces Boursin cheese: Creamy and herby; goat cheese or cream cheese are great alternatives if preferred.
- 1/4 cup balsamic vinegar: The base of the glaze, bringing a tangy sweetness that ties the dish together.
- 2 tablespoons olive oil: Helps sear the pork and build flavors in the glaze.
- 1 tablespoon soy sauce: Adds depth and a hint of umami to the glaze.
- 1 tablespoon brown sugar: Balances acidity with caramel notes in the balsamic glaze.
- 2 teaspoons Dijon mustard: Offers a gentle punch and complements the sweetness and tartness perfectly.
- 1 tablespoon fresh rosemary, chopped: Adds a fragrant, piney layer that pairs beautifully with pork.
- 1 teaspoon lemon zest: Lifts the entire dish with bright citrus brightness.
- 1 teaspoon minced garlic: Used again in the glaze for consistent garlicky warmth.
- 1 teaspoon salt: Essential for seasoning and enhancing all the vibrant flavors.
How to Make Stuffed Pork Tenderloin with Spinach, Dried Fruit, and Balsamic Glaze Recipe
Step 1: Prepare the Filling
Start by thoroughly thawing your spinach and squeezing out all excess water to keep the stuffing from becoming soggy. Mix the spinach with minced garlic, chopped dried apricots, dried cranberries, and Boursin cheese. This blend creates a luscious mixture with creamy, sweet, and slightly tart notes, perfectly complementing the pork.
Step 2: Butterfly the Pork Tenderloin
Using a sharp knife, carefully slice the pork tenderloin lengthwise to open it like a book, making sure not to cut all the way through. This technique creates a large, flat surface to spread the stuffing and ensures even cooking once rolled back up.
Step 3: Stuff and Roll the Tenderloin
Evenly spread the prepared spinach and dried fruit mixture over the opened pork, leaving a small border around the edges. Gently roll the pork back into its original shape, tucking the stuffing inside. Secure the roll with kitchen twine or toothpicks to keep everything neatly in place during cooking.
Step 4: Make the Balsamic Glaze
In a small saucepan, whisk together balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon mustard, fresh rosemary, lemon zest, garlic, and salt. Simmer gently until the glaze thickens slightly and becomes glossy. This glaze will add a perfect balance of sweet, tangy, and savory flavors to the tenderloin.
Step 5: Sear and Roast
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed pork tenderloin on all sides until it’s golden brown, locking in juices. Transfer the skillet to a preheated oven and roast at 375°F for about 30 to 40 minutes, or until the internal temperature reaches 145°F.
Step 6: Glaze and Rest
Brush the roasted pork generously with the balsamic glaze and return to the oven for an additional 5 minutes to caramelize the surface. Remove from oven and let the pork rest for at least 10 minutes before slicing. Resting ensures juicy, tender slices packed with those incredible flavors.
How to Serve Stuffed Pork Tenderloin with Spinach, Dried Fruit, and Balsamic Glaze Recipe
Garnishes
Sprinkle freshly chopped rosemary or a few arugula leaves for a peppery contrast. Thin slices of lemon zest scattered on top add brightness and a lovely aroma that instantly elevates your presentation.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes, roasted root vegetables, or a crisp mixed green salad with a light vinaigrette. Each side highlights different elements of the tenderloin and balances the meal.
Creative Ways to Present
For a festive touch, slice the tenderloin into medallions and arrange them fanned out on a long platter drizzled with balsamic glaze. Alternatively, serve it whole on a wooden cutting board with fresh herbs and dried fruits scattered around for an inviting, rustic look.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover stuffed pork tenderloin tightly with plastic wrap or store in an airtight container in the fridge for up to 3 days. Keeping it well sealed preserves moisture and flavor.
Freezing
This recipe freezes quite well. Wrap the cooked tenderloin securely with aluminum foil and place it inside a freezer bag to prevent freezer burn. Freeze for up to 2 months for best quality.
Reheating
Gently reheat leftovers in a low oven (about 300°F) covered with foil to prevent drying out. Alternatively, microwave slices covered with a damp paper towel to maintain moisture. Reheating slowly keeps the pork tender and juicy.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it lightly until wilted, then squeeze out the excess moisture before mixing it into the stuffing. This will help maintain the right texture and prevent sogginess.
Is it possible to make this recipe dairy-free?
Yes, you can skip the cheese or substitute with a dairy-free cream cheese alternative. While it changes the texture slightly, the dried fruit and balsamic glaze keep the dish wonderfully flavorful.
Can I prepare the balsamic glaze ahead of time?
Definitely. The glaze can be made a day or two in advance and stored in the refrigerator. Just warm it gently before brushing it on the pork to bring back its glossy texture.
What’s the best way to tell when the pork is done?
Using a meat thermometer is key. The pork tenderloin is perfectly cooked at an internal temperature of 145°F. This ensures it’s juicy and safe to eat without overcooking.
Can I substitute the dried apricots and cranberries with other dried fruits?
Yes! Feel free to experiment with dried cherries, figs, or even raisins to suit your taste. Just keep the balance of sweet and tart flavors in mind when swapping out fruits.
Final Thoughts
I truly hope you give the Stuffed Pork Tenderloin with Spinach, Dried Fruit, and Balsamic Glaze Recipe a try because it’s one of those dishes that effortlessly brings comfort and elegance to your table. The combination of juicy pork, vibrant stuffing, and that luscious glaze makes every bite unforgettable. It’s a recipe that’s sure to become a favorite in your culinary repertoire!
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Stuffed Pork Tenderloin with Spinach, Dried Fruit, and Balsamic Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Stuffed Pork Tenderloin recipe features tender pork filled with a flavorful mixture of spinach, dried apricots, dried cranberries, and creamy Boursin cheese, all complemented by a rich balsamic glaze. It’s an elegant yet approachable dish perfect for a special dinner or entertaining guests.
Ingredients
Pork and Filling
- 2 pounds pork tenderloin (can use between 1 1/2 pounds to 2 1/2 pounds)
- 12 ounces frozen spinach (thawed and drained)
- 1 teaspoon minced garlic
- 1/2 cup dried apricots, chopped
- 1/2 cup dried cranberries
- 5.2 ounces Boursin cheese (or goat cheese or cream cheese)
Balsamic Glaze
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons Dijon mustard
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon lemon zest
- 1 teaspoon minced garlic (or two cloves fresh garlic)
- 1 teaspoon salt
Instructions
- Prepare the Filling: In a mixing bowl, combine thawed and well-drained spinach, minced garlic, chopped dried apricots, dried cranberries, and Boursin cheese. Mix until well incorporated and set aside.
- Prepare the Pork Tenderloin: Butterfly the pork tenderloin by slicing it lengthwise without cutting all the way through, then open it like a book. Pound gently with a meat mallet to even thickness.
- Stuff the Pork: Spread the spinach and cheese filling evenly over the opened tenderloin. Roll the pork tightly around the filling and secure with kitchen twine at 1-2 inch intervals.
- Make the Balsamic Glaze: In a small bowl, whisk together balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon mustard, chopped rosemary, lemon zest, minced garlic, and salt until well combined.
- Sear the Pork: Heat a large oven-safe skillet over medium-high heat. Add a little olive oil and sear the stuffed tenderloin on all sides until browned, about 2-3 minutes per side.
- Glaze and Roast: Brush the balsamic glaze over the seared pork. Transfer the skillet to a preheated oven at 375°F (190°C) and roast for about 25-30 minutes or until internal temperature reaches 145°F (63°C).
- Rest and Serve: Remove the pork from the oven and let it rest for 5-10 minutes before slicing. Drizzle remaining balsamic glaze over the sliced tenderloin before serving.
Notes
- Ensure the spinach is thoroughly drained to prevent soggy filling.
- Use kitchen twine to keep the stuffed pork roll intact during cooking.
- Internal temperature for pork should reach 145°F for safe consumption.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Serve with roasted vegetables or a fresh salad for a balanced meal.
