Stuffed Pork Tenderloin
A savory stuffed pork tenderloin filled with breadcrumbs, spinach, cranberries, and walnuts, perfect for weeknight dinners or special occasions.
Ingredients
For the filling
- 1 cup breadcrumbs Homemade or store-bought
- 1/2 cup chopped spinach Fresh or thawed frozen
- 1/4 cup dried cranberries Adds sweetness and color
- 1/4 cup walnuts, chopped For crunch and richness; can substitute with pecans
- 1 onion finely chopped Adds foundational flavor
- 2 cloves garlic, minced Enhances flavor
- 1 teaspoon rosemary Fresh or dried
- 1 teaspoon thyme Pairs well with pork
- to taste salt and pepper For seasoning
For the pork
- 1 piece pork tenderloin Fresh and well-trimmed
- 2 tablespoons olive oil For sautéing
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat some olive oil over medium heat and sauté the onion and garlic until they soften, about 3-5 minutes.
- In a bowl, mix together the breadcrumbs, sautéed onion and garlic, spinach, cranberries, walnuts, rosemary, thyme, salt, and pepper until well combined.
- Carefully cut a pocket into the pork tenderloin. Ensure you don’t cut through the ends.
- Stuff the pocket of the tenderloin generously with the breadcrumb mixture.
- Use kitchen twine to tie the tenderloin securely, keeping the filling intact.
Cooking
- Sear the stuffed tenderloin in a hot skillet on all sides until golden brown, about 2-3 minutes per side.
- Transfer the tenderloin to a baking dish and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Allow the pork to rest for about 10 minutes before slicing and serving.
Notes
Serve sliced into medallions with balsamic reduction. Pair with roasted vegetables, creamy mashed potatoes, or a light salad. For drinks, a crisp white wine or light-bodied red like Pinot Noir works well.