Holiday Stuffed Pork Tenderloin Recipe | Club Foody

 

As I mentioned many times before, I think that pork tenderloin is underrated. It’s a great lean meat that is very easy to cook with plus it’s also versatile. It can be roasted, grilled, stuffed, smoked or simply pan fried. Another plus about this cut of meat is it’s budget-friendly 💰!
 
I have many recipes for different occasions and seasons. It can be my Coffee Cocoa Pork Tenderloin that I like grilling during the summer time or Stuffed Pork Tenderloin with fresh picked apples 🍏🍎 during the fall. El Diablo Pork Tenderloin is a year-round favorite along with others…
 
For December, I like serving this one… my Holiday Stuffed Pork Tenderloin! Colorful 🌈 and amazingly tasty, this is the ideal recipe to make this month! With delicious ingredients, this festive looking protein is sure to be a hit among your guests!
 
I won’t lie to you… this is an involved recipe! It takes some time ⏰ to prep the tenderloin, stuff it, roll it and then tie it up. The beauty of this though is the meat can be prepped all the way to a day ahead and when ready to cook, take it out from the fridge 30 minutes prior.
 
Here’s a “behind the scene” scoop…
When I filmed 🎥 this recipe, I wasn’t aware that Costco changed their packaging and instead of having a big, fat tenderloin, I ended it up with two. Each were smaller than what I’m normally used to so it was more than enough stuffing for both of them.
 
When prepping 👩‍🍳👨‍🍳 the tenderloin, it’s very important to remove the silver skin which is a connective tissue that doesn’t break down during cooking and as a result, the meat won’t cook evenly as it will twist and curl up.
 
After this crucial step is done, the meat is cut 🔪 lengthwise, making sure to not go all the way through and then make a few slits on each side so it sits flat on the cutting board. From here, it’s pounded down to about ¼-inch thick with a meat mallet.
 
Next steps can be tricky…
After brushing my gorgeous Pomegranate Molasses on the flattened meat and covered with a thin layer of prosciutto, the stuffing is spooned 🥄 on top followed by cheese and a little hot paprika. So far easy, peasy… BUT rolling it is the toughest part.
 
The meat has to be tightly rolled so all the yumminess stays inside. Most of the time, David helps me especially when it comes to tying it up with kitchen twine. After this is done, most likely, the ends will have to be secured with toothpicks… just don’t forget to remove them when serving 😉.
 
Then we’re back to effortless and uncomplicated…
When I make this Holiday Stuffed Pork Tenderloin, I like using shallots but red onions can be another substitute. There are a lot of baby spinach leaves 🍃 that go in the stuffing so it’s wise to work in batches, a handful at a time until the 5 cups of spinach are all in.
 
I mentioned about cheese 🧀 earlier. In the video, I used Jarlsberg but there’s other options such as Comté, Havarti, Gruyère, Beaufort, Cornish Kern, Gouda, Asiago, Parmesan, Fontina, or Emmental. I won’t go with Mozzarella… it’s not festive enough plus pretty tasteless.
 
After the meat is seared in an oven-proof skillet, seam side down, and flipped, it’s transferred to the preheated oven. It’s not an exact science 🧪 and depending on the size of your tenderloin, it can take anywhere from 18 to 23 minutes or until the internal temperature reaches between 140ºF to 145ºF.
 
The cooked stuffed pork tenderloin is transferred to a cutting board before being covered with foil, and allowed to rest for 10 to 15 minutes ⏳ which coincidentally is the amount of time it takes to make the pan sauce.
 
As much as the pan sauce 🥣 is delicious, it’s not a necessity to make because the stuffing in the meat is incredibly delicious! On the other end, it does finish it nicely. I prefer without while David and most of our friends like it with the sauce so it’s up to you.
 
Wow your guests with this tasty Holiday Stuffed Pork Tenderloin! Loaded with deliciousness, this colorful and festive recipe is perfect for this season! Served with mashed potatoes and steamed vegetables 🥦, this is a gorgeous meal to enjoy…
Bon Appétit! 🍽
 
Check out these other amazing Holiday recipes… 😀
– Crown Roast of Pork
– Blanquette de Veau
– Spanish Paella
– Coq au Vin
– Pistachio Crusted Rack of Lamb
– Boeuf Bourguignon (Beef Bourguignon)
– Lobster Newberg
– Red Wine Braised Short Ribs
– Pork Loin Chops with Cranberry & Pistachio Chutney
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/holiday-stuffed-pork-tenderloin/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube