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
Scale
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.
