Savory Stuffed Pork Tenderloin Recipe for Ultimate Comfort

Indulging in a perfectly cooked stuffed pork tenderloin is like wrapping yourself in a warm blanket of flavor and comfort. Imagine juicy pork enveloping a medley of savory herbs, tangy cheese, and perhaps a hint of sweet fruit, all teasing your taste buds with each mouthful. The aroma wafting through your kitchen as it bakes is enough to make even the most committed takeout fan reconsider their dinner plans.

This dish isn’t just for special occasions; it’s perfect for cozy family dinners or impressing guests at a gathering. I still remember the first time I made this stuffed pork tenderloin for my friends. Their eyes widened with delight as they took their first bite, and I couldn’t help but feel like a culinary superstar. Trust me; you’ll want to have this recipe on repeat.

I vividly recall the time my Aunt Mary tried this recipe during one of our family gatherings. She served it with such flair that everyone thought she had secretly taken culinary classes. The compliments flowed, and it was clear that stuffed pork tenderloin had won over our hearts.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pork Tenderloin: A lean cut that stays juicy when cooked right; look for one that’s well-trimmed.

• Fresh Spinach: Use vibrant green leaves for a pop of color and nutrition; wilt them slightly before stuffing.

• Feta Cheese: Adds creaminess and tang; crumbled feta works best for even distribution.

• Dried Cranberries: These bring a delightful sweetness that contrasts beautifully with the savory elements.

• Garlic Cloves: Fresh garlic elevates the flavor; smash them for maximum aroma release while cooking.

• Olive Oil: A drizzle helps everything come together; choose extra virgin for richer taste.

• Salt and Pepper: Essential seasonings to enhance all the other flavors in the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Stuffed Pork Tenderloin

Prepare Your Pork Tenderloin: Preheat your oven to 375°F (190°C). Trim excess fat from the pork tenderloin and use a sharp knife to create a pocket along its length without cutting all the way through.

Sauté Your Filling Ingredients: In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Toss in fresh spinach until wilted, about two minutes, then remove from heat.

Combine the Filling Ingredients: In a bowl, mix sautéed spinach with crumbled feta cheese and dried cranberries. Season with salt and pepper to taste before stuffing.

Stuff the Pork Tenderloin: Gently fill the pocket in the pork with your mixture using your hands or a spoon—don’t be shy! Secure openings with toothpicks or kitchen twine to hold everything together while cooking.

Sear Then Roast Your Dish: In an oven-safe skillet, sear each side of the stuffed tenderloin over medium-high heat until golden brown, about 3-4 minutes per side. Transfer it to the preheated oven for 20-25 minutes until it reaches an internal temperature of 145°F (63°C).

Rest Before Serving: Remove the pork from the oven and let it rest for 10 minutes before slicing into medallions. This allows juices to redistribute, ensuring every bite is moist and flavorful.

Enjoy your masterpiece! Each slice reveals colorful layers of filling that make every plate look like an art piece worthy of an Instagram post.

Now that you’ve mastered how to make stuffed pork tenderloin, go ahead and impress your family or friends at your next gathering! With its mouthwatering flavors and stunning presentation, they’ll think you’ve been hiding culinary secrets up your sleeve all along!

Perfecting the Cooking Process

Sear the stuffed pork tenderloin in a hot pan to lock in juices, then finish cooking in the oven for perfect tenderness.

Add Your Touch

Feel free to swap the stuffing ingredients based on your preferences—try spinach, feta, or even cranberries for a unique twist!

Storing & Reheating

Store leftover stuffed pork tenderloin in an airtight container in the fridge for up to three days. Reheat gently in the oven to maintain moisture.

The first time I made stuffed pork tenderloin, my friends couldn’t believe how delicious it was. They begged for seconds and declared it my best dish yet!

FAQ

What should I serve with stuffed pork tenderloin?

Pair it with roasted vegetables or creamy mashed potatoes for a complete meal.

Can I prepare stuffed pork tenderloin ahead of time?

Yes! You can assemble it a day in advance and bake just before serving.

How do I know when my pork is done?

Use a meat thermometer; the internal temperature should reach 145°F for safety and juiciness.

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Stuffed Pork Tenderloin

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Delight in the rich flavors of stuffed pork tenderloin, a dish that wraps succulent pork around a savory filling of fresh spinach, feta cheese, and dried cranberries. This easy-to-make recipe is perfect for weeknight dinners or special gatherings, promising to impress with its stunning presentation and mouthwatering aroma. Get ready to elevate your culinary skills and tantalize your taste buds!

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb pork tenderloin
• 2 cups fresh spinach, wilted
• ½ cup crumbled feta cheese
• ¼ cup dried cranberries
• 2 garlic cloves, minced
• 2 tsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Trim excess fat from the pork tenderloin and create a pocket lengthwise.
2. In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, then add spinach until wilted. Remove from heat.
3. In a bowl, combine sautéed spinach with feta cheese and cranberries; season with salt and pepper.
4. Stuff the pork tenderloin with the filling, securing openings with toothpicks or twine.
5. Sear each side of the tenderloin in an oven-safe skillet over medium-high heat for 3-4 minutes until golden brown.
6. Transfer to the oven and roast for 20-25 minutes until internal temperature reaches 145°F (63°C).
7. Allow to rest for 10 minutes before slicing into medallions.

Nutrition

• Serving Size: 1 slice (about 140g)
• Calories: 280
• Sugar: 4g
• Sodium: 420mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg

Keywords: Feel free to customize the stuffing with different ingredients like mushrooms or nuts. Let the pork come to room temperature before cooking for even results. Store leftovers in an airtight container in the fridge for up to three days.