Stuffed Pork Tenderloin is a dish that never fails to impress, whether it’s a cozy family dinner or a festive gathering with friends. The moment you slice into this succulent cut of meat, revealing the vibrant filling, you can almost hear the gasps of delight from your guests. This recipe has roots in various culinary traditions, showcasing the versatility of pork as a canvas for flavors. I love how stuffed pork tenderloin combines the savory richness of the meat with a medley of herbs, spices, and fillings, creating a delightful explosion of taste and texture in every bite.
People adore this dish not only for its mouthwatering flavor but also for its convenience. It’s relatively easy to prepare, making it a go-to option for both novice cooks and seasoned chefs alike. The stuffed pork tenderloin can be made ahead of time, allowing you to enjoy more time with your loved ones while still serving a gourmet meal. Join me as we explore this delectable recipe that is sure to become a favorite in your household!
Ingredients:
- 1 pound pork tenderloin
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar
- Fresh parsley, for garnish (optional)
Preparing the Filling
First things first, let’s get our filling ready. This is where the magic happens!
- In a medium bowl, combine the chopped spinach, softened cream cheese, crumbled feta cheese, and chopped sun-dried tomatoes. This combination is going to give our pork a deliciously creamy and tangy flavor.
- Add the minced garlic, dried oregano, and dried basil to the bowl. These herbs will add a wonderful aroma and depth to our filling.
- Season the mixture with salt and pepper to taste. I usually go light on the salt since the feta can be quite salty already.
- Mix everything together until well combined. You want a nice, cohesive filling that will hold together when we stuff the pork.
Preparing the Pork Tenderloin
Now that our filling is ready, let’s prepare the pork tenderloin.
- Preheat your oven to 375°F (190°C). This will ensure that our pork cooks evenly and thoroughly.
- Take the pork tenderloin and place it on a cutting board. Using a sharp knife, carefully slice the tenderloin lengthwise, but not all the way through. You want to create a pocket for the filling. Open it up like a book.
- Once you have your pocket, season the inside of the pork with salt and pepper. This will help enhance the flavor of the meat.
- Now, take the filling we prepared earlier and spoon it into the pocket of the pork tenderloin. Be generous! You want to fill it up nicely, but make sure not to overstuff it, as it may burst during cooking.
- Once filled, carefully fold the pork back over to close the pocket. You can use toothpicks to secure the opening if needed, but I usually find that it holds together well on its own.
Cooking the Stuffed Pork Tenderloin
Let’s get cooking! This is where the flavors really start to come together.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. You want the oil to be hot enough to sear the pork.
- Once the oil is hot, carefully place the stuffed pork tenderloin in the skillet. Sear it for about 3-4 minutes on each side until it’s golden brown. This step is crucial as it locks in the juices and adds a beautiful color to the meat.
- After searing, remove the skillet from the heat. Pour the chicken broth and balsamic vinegar around the pork in the skillet. This will create a lovely sauce that will keep the pork moist while it bakes.
- Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer for accuracy.
- Once cooked, remove the skillet from the oven and let the pork rest for about 5-10 minutes. This resting period allows the juices to redistribute, making the pork tender and juicy.
Assembling and Serving
Now that our stuffed pork tenderloin is cooked to perfection, it’s time to plate it up!
- Carefully remove the toothpicks from the pork if you used them. Then, slice the tenderloin into medallions about 1-inch thick. This will showcase the beautiful filling inside.
- Arrange the slices on a serving platter. You can drizzle some of the pan juices over
Conclusion:
In summary, this stuffed pork tenderloin recipe is an absolute must-try for anyone looking to impress at their next dinner gathering or simply elevate their weeknight meals. The combination of tender, juicy pork and a flavorful stuffing creates a dish that is not only delicious but also visually stunning. Whether you choose to serve it with a side of roasted vegetables, creamy mashed potatoes, or a fresh salad, this dish is versatile enough to complement any side you desire. For those looking to mix things up, consider experimenting with different stuffing ingredients. You could swap out the traditional bread stuffing for a wild rice blend, or add some sautéed mushrooms and spinach for an earthy twist. The possibilities are endless, and I encourage you to get creative with your own variations! I genuinely hope you give this stuffed pork tenderloin recipe a try. It’s a dish that brings warmth and joy to the table, and I would love to hear about your experience. Don’t forget to share your thoughts and any personal twists you added to the recipe. Happy cooking, and enjoy every delicious bite! Print
Stuffed Pork Tenderloin: A Delicious Recipe for Your Next Dinner Party
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This stuffed pork tenderloin features a creamy filling of spinach, feta, and sun-dried tomatoes, seared to golden perfection and baked in a flavorful broth. Juicy and aromatic, it makes for an impressive centerpiece for any meal.
Ingredients
Scale- 1 pound pork tenderloin
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup feta cheese, crumbled
- 1/4 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1 tablespoon balsamic vinegar
- Fresh parsley, for garnish (optional)
Instructions
- In a medium bowl, combine the chopped spinach, softened cream cheese, crumbled feta cheese, and chopped sun-dried tomatoes.
- Add the minced garlic, dried oregano, and dried basil. Season with salt and pepper to taste.
- Mix everything together until well combined.
- Preheat your oven to 375°F (190°C).
- Place the pork tenderloin on a cutting board and slice it lengthwise to create a pocket.
- Season the inside of the pork with salt and pepper.
- Spoon the filling into the pocket of the pork tenderloin, being careful not to overstuff.
- Fold the pork back over to close the pocket, securing with toothpicks if necessary.
- In a large oven-safe skillet, heat the olive oil over medium-high heat.
- Sear the stuffed pork tenderloin for about 3-4 minutes on each side until golden brown.
- Remove the skillet from heat and pour the chicken broth and balsamic vinegar around the pork.
- Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 5-10 minutes before slicing.
- Remove toothpicks if used and slice the tenderloin into 1-inch thick medallions.
- Arrange the slices on a serving platter and drizzle with pan juices.
- Garnish with fresh parsley if desired, and serve warm.
Notes
- Ensure the pork is not overcooked to maintain its juiciness.
- Feel free to customize the filling with other ingredients like herbs or different cheeses based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
