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Best Christmas Stuffed Pork Tenderloin is the showstopper centerpiece I love for holiday gatherings. Its savory mushroom and spinach filling packs every slice with rich flavor and festive color. This dish brings everyone to the table and truly makes dinner feel like a celebration.
One year I served this at our Christmas Eve dinner and my family could not stop talking about it. Now it is a tradition and my nieces always ask for the leftovers before dessert comes out.
Ingredients
- Pork tenderloin whole and untrimmed: Choose a piece with even thickness for even cooking
- Olive oil: Use for searing and coating Select a robust extra virgin variety for flavor
- Dijon mustard: Adds a zesty note Go for smooth Dijon for easy spreading
- Coarse sea salt: Brings out all flavors Look for crystal clear and flaky salt
- Freshly ground black pepper: For depth and a hint of heat Whole peppercorns freshly cracked
- Butcher’s twine: Essential for keeping the roll tight
- Shallots: Sweet and subtle Choose firm bulbs with shiny skins
- Garlic: Intensifies the stuffing Aroma and flavor boost Use large plump cloves
- Cremini mushrooms: Savory earthiness Fresh and clean with closed caps
- Chicken or vegetable broth: Moistens stuffing Opt for low sodium
- Fresh baby spinach: For a vibrant pop Use crisp bright leaves
- Panko breadcrumbs: Makes filling light and crisp Japanese style for crunch
- Grated Parmesan cheese: Salty richness Buy a wedge and grate fresh if possible
- Fresh parsley: Brightens and colors Go for bright green bunches
- Fresh thyme and rosemary: Earthy aromatic herbs Snip just before using
- Egg yolk: Binds everything together Use a fresh large egg
- Salt and black pepper: Season the filling to your taste
- Prosciutto (optional): For extra savory layers Choose thin slices with some fat
- For the reduction sauce: Olive oil, small shallot, red wine substitute or beef broth, low sodium beef broth, cold butter, fresh thyme, sea salt and pepper Choose fresh basic staples for the richest sauce
Instructions
- Sauté the Aromatics:
- Cook finely minced shallots in olive oil and butter on medium heat for five minutes until they are soft and translucent. Add minced garlic and let it cook for a minute until fragrant but not colored. This step creates the base for a deep savory stuffing.
- Brown the Mushrooms:
- Add chopped cremini mushrooms to the pan and turn up the heat to medium high. Cook for eight to ten minutes stirring regularly until mushrooms give up their moisture and are beautifully brown. If adding prosciutto toss it in now so it crisps and mixes into the mushrooms.
- Deglaze and Wilt the Spinach:
- Pour in broth and scrape all browned bits from the pan bottom. Let the mixture reduce for two minutes. Add chopped spinach and stir until leaves are completely wilted and liquid has evaporated.
- Mix and Cool the Filling:
- Transfer stuffing mixture to a mixing bowl. Let cool for ten minutes. Stir in panko breadcrumbs Parmesan parsley thyme and rosemary. Season well and mix in egg yolk. Taste the mix and adjust seasoning. Set aside.
- Prepare the Pork:
- Lay pork tenderloin flat and trim off silver skin and excess fat. Butterflying is key Slice horizontally starting a third from the bottom being careful not to cut through. Open up like a book. If needed make another cut for a flatter wider surface.
- Pound Even:
- Cover the open pork with plastic wrap and gently pound with a meat mallet until uniformly about half an inch thick so it cooks evenly.
- Season the Pork:
- Remove plastic. Brush inside with olive oil and a thin smear of Dijon. Sprinkle with salt and pepper for a seasoned interior.
- Stuff and Roll:
- Evenly spread cooled filling over pork leaving an inch border all around to prevent spillage. Roll tightly from the long edge to enclose stuffing. Make sure the log is taut.
- Secure with Twine:
- Cut several lengths of butcher’s twine. Place pork seam down and tie snugly every inch or so. Optionally loop one piece lengthwise for extra security. This keeps the stuffing safe inside.
- Brush and Season:
- Brush outside with olive oil and sprinkle with remaining salt and pepper for a great crust.
- Sear for Crust:
- Preheat oven to four twenty five degrees Fahrenheit. Heat olive oil in an oven safe skillet until shimmering. Sear pork on all sides two minutes per turn until golden brown. If skillet is not oven safe move to a rack in a roasting pan.
- Roast to Perfection:
- Roast in the oven for thirty to forty five minutes. Use a thermometer in the thickest part without hitting stuffing. Roast until it reads one forty five to one fifty degrees Fahrenheit for juicy just done pork. Remember it will continue to cook a bit as it rests.
- Rest then Slice:
- Place pork on a board and cover loosely with foil. Rest at least fifteen to twenty minutes to let juices settle. Remove twine and slice into hearty medallions showing off the festive stuffing.
- Make Optional Sauce:
- Pour off extra fat from pan but keep one tablespoon of drippings. Heat oil and shallot two minutes. Add wine substitute or broth and reduce by half. Add more broth and thyme reduce five to ten minutes until slightly syrupy. Off heat whisk in cold butter for a velvety glossy sauce. Serve alongside pork for extra flavor.
I cannot get enough of the emerald green spinach and gold flecks of Parmesan in the filling. The fresh herbs remind me of foraging rosemary sprigs with my grandmother every Christmas and filling the kitchen with their scent.
Storage Tips
Wrap cooled leftovers tightly in foil and refrigerate for up to three days. You can freeze the cooked pork for up to three months. Thaw in the fridge overnight and reheat gently covered to keep it juicy.
Ingredient Substitutions
You can swap cremini mushrooms for white mushrooms or even a mix with wild mushrooms for bolder flavor. Gluten free breadcrumbs work just as well as panko. If you want dairy free use a plant based Parmesan substitute. For the wine option in sauce try pomegranate juice and more broth for a sweet tang.
Serving Suggestions
Serve thick slices over creamy mashed potatoes with roasted vegetables. Add a crisp green salad for brightness. I love pairing it with cranberry sauce or apple chutney for a contrast of sweet and savory.
Cultural and Historical Context
Stuffing pork goes back centuries in festive European cooking especially in France and Italy. Traditionally made for feasts to honor guests it quickly became a symbol of celebration. Bringing this to your holiday table taps into that sense of shared abundance.
Seasonal Adaptations
Substitute kale or Swiss chard for spinach in winter Add roasted chestnuts or dried cranberries to the filling Try a maple glaze on the pork for a seasonal sweet hint
Success Stories
Guests always ask how I managed such a stunning result with so little stress. Kids enjoy helping tie the twine. One Christmas we made two—one with mushrooms and another with apples and sage—and both disappeared before anyone asked for seconds.
Freezer Meal Conversion
You can assemble the stuffed pork up to the trussing step and freeze the uncooked roast wrapped in plastic and foil. Thaw in the fridge and cook as directed. For leftovers slice and wrap individually before freezing for easy packed lunches or last minute mains.
Every year I am amazed how this dish brings my family together and fills the house with warmth and laughter. There is nothing better than seeing the beautiful cross section on the platter and sharing a meal that feels truly celebratory.
Recipe FAQs
- → How do you keep pork tenderloin juicy?
Rest the pork after roasting, allowing juices to redistribute for a moist and tender bite in every slice.
- → What is the best way to butterfly pork tenderloin?
Use a sharp, thin knife to cut horizontally, leaving one edge attached, then open and flatten evenly for easy stuffing.
- → Can I make the stuffing ahead of time?
Yes, prepare the mushroom-spinach filling in advance and refrigerate. Bring to room temperature before assembling.
- → How do I know when pork tenderloin is cooked through?
Check with a thermometer in the thickest part; aim for 145-150°F (63-66°C) for safe, juicy pork.
- → What sides pair well with stuffed pork tenderloin?
Classic options include mashed potatoes, glazed carrots, roasted asparagus, or a fresh green salad.
- → Is the reduction sauce necessary?
While optional, the sauce adds extra richness and flavor, complementing the savoriness of the stuffed pork.