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A stuffed pork tenderloin makes a stunning and tasty meal that's great for Christmas Eve dinners or other holiday gatherings. Though it looks fancy, you'll find this dish surprisingly easy to put together, making it perfect for family dinners or when you've got company coming over.
An Eye-Catching Crowd Pleaser
I've cooked this stuffed tenderloin countless times and it always gets rave reviews. The bacon and mushroom stuffing really soaks into the meat, giving it amazing taste while keeping everything juicy. When I cut into it and everyone sees that gorgeous spiral pattern inside, all the prep work feels totally worthwhile.
What You'll Need
- Pork Tenderloin: Make sure you grab tenderloin specifically, not pork loin, as they cook differently and have different textures.
- Bacon: Gives the filling that wonderful smoky flavor.
- Spinach: Try to use fresh baby spinach for the best color and nutrients in your filling.
- Mushrooms: Cook them down for that rich, earthy taste.
- Garlic and Shallots: They add that wonderful aromatic base to everything.
- Olive Oil, Salt, and Pepper: These basics bring out all the flavors while it bakes.
Let's Make It Together
- Prepare the Filling
- Cook your bacon till it's nice and crispy, then throw in garlic and shallots, and lastly add mushrooms until they're soft. Mix in the spinach and cook until it wilts down.
- Butterfly the Tenderloin
- Cut away any extra fat then slice the tenderloin lengthwise without going all the way through to create a flat piece.
- Flatten the Meat
- Put plastic wrap over it and gently pound it with a meat mallet until it's about 1/2 inch thick all around.
- Stuff and Roll
- Spread your filling all over, roll everything up tight, and hold it together with toothpicks or some cooking twine.
- Bake to Perfection
- Rub with olive oil, sprinkle with salt and pepper. Pop it in the oven at 375°F (190°C) for about 25-35 minutes until it hits 145°F inside.
Making It Perfect
After cooking this for so many holiday meals, I've learned you really can't go without a good meat thermometer. Getting that 145°F internal temp is what stands between juicy, tender meat and a dry disappointment. I love that I can get it ready ahead of time when we're having a big party too it makes the day so much less stressful.
Serving Your Masterpiece
This tenderloin pairs so well with sides that match its fancy vibe. I like serving it with a winter salad that's got some crisp apple pieces and toasted pecans for a nice texture contrast. Roasted baby potatoes are great too because they soak up all those yummy meat juices. Nothing beats seeing everyone's faces light up when they notice those beautiful filling swirls as I'm cutting the slices.
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Frequently Asked Questions
- → What's the best way to butterfly pork tenderloin?
- Cut it halfway through without separating it entirely, then flatten it evenly to about ½ inch. Remove extra fat first.
- → Why is resting the meat important?
- Let it sit under foil for 10 minutes so the juices spread throughout. That keeps it moist when sliced.
- → How can I tell if it's cooked through?
- An instant thermometer should read around 145-150°F. This takes about 25-35 minutes in the oven.
- → Why should I place the toothpick side facing down?
- It seals the roll and makes sure the filling stays tucked in while it cooks.
- → Can I prep this ahead of time?
- You can butterfly the meat and prep the filling beforehand, but stuff and bake it fresh for the best taste and texture.