Stuffed Pork Tenderloin is the perfect easy holiday meal. Though it has a few simple ingredients and is simple to make, it is a show stopper!
Nathan and I are always in a conundrum about what to do on Christmas Eve. We went to be in our own beds Christmas night so we can have Christmas morning here. And we also don’t have anyone close by that we can spend Christmas Even with.
So we kind of do an orphans Christmas Eve every year. We do our best to make it feel really special for the kids. A fancy(ish) meal and sparkling grape juice. I even make everyone dress up, which they do very begrudgingly.
(Before you feel too bad for us, know that we are cherishing these years with all our kids under one roof. We are in the sweet spot of parenting.)
If you are doing an orphan’s Christmas Even or are on the hunt for a holiday meal that you don’t have to slave over, this extremely flavorful Stuffed Pork Tenderloin is perfect for you.
Ingredients for Stuffed Pork Tenderloin
I find pork to be on the bland side sometimes. It is easy to dry it out, and can just as easily lack flavor. Well, not this pork recipe, my friends!
These delicious, yet simple ingredients come together to make an exquisite holiday meal.
- pork tenderloin
- olive oil
- salt and pepper
How to make Stuffed Pork Tenderloin
Despite its gorgeous presentation, this dinner recipe is pretty simple to make.
First make the filling by sautéing bacon, then garlic, and shallots. Add in mushrooms and cook them until tender. Finally add spinach and allow it to wilt.
Next take a pork tenderloin that you have trimmed the excess fat from. It should be really easy to peel off. Don’t spend a lot of time on this, just the extra.
(The strip of fat you see in the photo below is what is left after peeling off a thick section.)
Next slice down the center of the pork tenderloin being careful to not slice all the way through. You want it to be about 1/2 inch thick at the thinnest part after cutting it.
Now cover it with another piece of plastic wrap. Using a meat tenderizer or a rolling pin, flatten out the pork tenderloin until it is about 1/2 inch thick.
Remove the top layer of plastic wrap and add on the spinach and mushroom filling that you prepared.
Carefully roll the tenderloin up, and use toothpicks to hold it together.
Place the stuffed pork tenderloin toothpick side down on a rimmed baking sheet that is lined with parchment paper.
Slather with extra virgin olive oil, kosher salt, and freshly ground black pepper. We want to season the outside, so give it a good sprinkle without going overboard.
Pop it in the oven and make yourself a French 75!
When is it done?
Pork should be cooked to 145 degrees. I highly recommend that you get a thermometer that you can leave in the tenderloin inside of your hot oven.
This will keep you from over cooking your pork, something that is easy to do.
Making Ahead of Time
You can definitely make this recipe in advance. Wrap your stuffed pork in plastic wrap and put it in the refrigerator. A well wrapped pork tenderloin can stay in the refrigerator for up to 24 hours.
When ready to make, remove it from the refrigerator, put it on the baking sheet, and add the olive oil, salt, and pepper.
Special Diet Friendly
One of the things that I love about this recipe is that it is friendly for several of different diets. It can be really tricky to find holiday meals that accommodate specialty diets.
This recipe is:
- Keto Friendly
- Low Carb
- Dairy Free
Guys, it’s not vegan. Make something else for your vegan guests.
What to Serve with Pork Tenderloin
When I first made this recipe, I served it with my Winter Salad (pictured here). They go perfectly together.
Other great side dishes that are easy to make, but nice enough for holidays are:
- Bacon Wrapped Asparagus: Another easy to make show stopper.
- Roasted Baby Potatoes: These are a hit, and so simple.
- Crispy Brussels Sprouts: This recipe is easy to make and would compliment the pork so well.
If you make this easy pork dinner or any of my other recipes, please leave me a comment and let me know!
Stuffed Pork Tenderloin
- 1 1/2 pound pork tenderloin butterflied and pounded thin (see detailed photos in the post)
- 4 slices bacon diced
- 2 cloves garlic minced
- 1 small shallot minced
- 8 ounces mushrooms minced
- 5 ounces spinach
- 1 tablespoon extra virgin olive oil
- kosher salt and freshly ground pepper
- Preheat an oven to 400 degrees and line a baking sheet with parchment paper. Set aside.
- Heat a heavy bottomed skillet or cast iron skillet over medium heat.
- Add the diced bacon, cook until just crisp.
- Add in shallots and garlic, cooking until just fragrant, about thirty seconds.
- Add the diced mushrooms to the pan, cooking until tender.
- Stir in the spinach and cook until wilted. Remove from the heat and set aside.
- Place a layer of plastic wrap on a clean cutting board. Then put the pork tenderloin on top of it. Pull off any thick layer of fat that remains.
- Slice the pork down the middle (in a butterfly fashion), being careful to not go all the way through. It should be 1/2 inch thick at the thinnest part after slicing.
- Lay another layer of plastic wrap on top. Use a meat tenderizer or a rolling pin to flatten the pork tenderloin. It should be about a 1/2 inch thick all the way through when you are finished.
- Remove the top layer of plastic. Add the mushroom and spinach mixture. Very carefully roll up the pork tenderloin. Use multiple toothpicks to secure it.
- Place the stuffed pork tenderloin toothpick side down on a parchment lined baking sheet. Rub with olive oil and season with kosher salt and freshly ground black pepper.
- Roast until an instant read thermometer registers 145 to 150 degrees, about 25 to 35 minutes. Remove from the oven, tent with aluminum foil, and let rest for 10 minutes before slicing.
Kim B. says
Can I do this with a pork loin (roast)? What would the cooking time be?
Lisa Longley says
I’m really sorry, I’ve only tried it with a tenderloin.
I have an air fryer that is really a convection oven. How high should I set the temp and how long should I bake it. I’m not very good at converting bake time to convection but I know it should be less time and lower heat.
Lisa Longley says
Hi Arlene! I’m so sorry, I haven’t tested this in an convection oven. I found this article, which suggests that it should be 25 degrees less. You could go off of that and then use an instant read thermometer for the temperature.