Best Christmas Stuffed Pork Tenderloin (Print Version)

Tender pork wrapped around savory mushroom spinach stuffing, finished with a rich reduction. Ideal for celebrations.

# Ingredients:

→ Pork Tenderloin

01 - 3 to 4 pounds whole, untrimmed pork tenderloin
02 - 2 tablespoons olive oil, plus extra for searing
03 - 1 tablespoon Dijon mustard (optional)
04 - 2 teaspoons coarse sea salt
05 - 1 teaspoon freshly ground black pepper
06 - Butcher’s twine, for trussing

→ Mushroom and Spinach Stuffing

07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter
09 - 2 large shallots, finely minced
10 - 3 cloves garlic, minced
11 - 10 ounces cremini mushrooms, finely chopped
12 - 1/2 cup chicken or vegetable broth
13 - 5 ounces fresh baby spinach, roughly chopped
14 - 1/2 cup panko breadcrumbs
15 - 1/2 cup grated Parmesan cheese
16 - 1/4 cup chopped fresh parsley
17 - 1 tablespoon chopped fresh thyme leaves
18 - 1 teaspoon finely chopped fresh rosemary
19 - 1 large egg yolk, lightly beaten
20 - Salt and freshly ground black pepper, to taste
21 - 2 to 3 slices prosciutto, finely diced and lightly crisped (optional)

→ Non-Alcoholic Reduction Sauce (optional)

22 - 1 tablespoon olive oil
23 - 1 small shallot, finely minced
24 - 1/2 cup non-alcoholic red wine substitute or extra beef broth
25 - 1 cup low-sodium beef broth
26 - 1 tablespoon cold unsalted butter, cut into pieces
27 - 1/2 teaspoon fresh thyme leaves
28 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat. Add minced shallots and cook for 3 to 5 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant without allowing it to brown.
02 - Add finely chopped cremini mushrooms. Increase heat to medium-high and cook, stirring, for 8 to 10 minutes until mushrooms release moisture and begin to brown. If using prosciutto, add with the mushrooms to allow them to crisp.
03 - Pour in 1/2 cup chicken or vegetable broth, scraping browned bits from the skillet bottom. Simmer 2 to 3 minutes until most liquid evaporates. Add chopped baby spinach and cook until wilted and moisture is gone.
04 - Transfer the mushroom and spinach mixture to a large bowl. Let cool for 10 to 15 minutes before stirring in panko breadcrumbs, grated Parmesan, chopped parsley, thyme, rosemary, and egg yolk. Season with salt and black pepper; mix thoroughly and set aside.
05 - Place pork tenderloin on a clean cutting board. With a sharp knife, remove silver skin and excess fat for a uniform, lean result. Butterfly the tenderloin by slicing lengthwise, leaving 1/2 to 3/4 inch intact. Open flat like a book and make a secondary cut if needed to ensure even thickness.
06 - Cover the butterflied pork with plastic wrap and gently pound to 1/2-inch thickness throughout for even cooking. Remove wrap, brush interior with 1 tablespoon olive oil and, if desired, Dijon mustard. Season evenly with half the sea salt and pepper.
07 - Spread the cooled stuffing mixture evenly over the seasoned side of the pork, keeping a 1-inch border on all sides. Roll the pork tightly into a log, securing stuffing inside.
08 - Tie butcher’s twine around the rolled pork securely at 1 to 1.5-inch intervals, starting from the center, and secure the shape. Optionally tie a lengthwise twine underneath for added support.
09 - Brush exterior with remaining tablespoon olive oil and optional Dijon mustard. Season thoroughly with remaining salt and black pepper.
10 - Preheat oven to 425°F. Heat 1 to 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear the trussed pork tenderloin on all sides for 2 to 3 minutes per side until a deep golden-brown crust forms.
11 - Transfer skillet to oven or move pork to a wire rack in a roasting pan. Roast for 30 to 45 minutes until internal temperature reaches 145 to 150°F in the thickest part, avoiding the stuffing. Remove from oven and let rest on a cutting board under loose foil for at least 15 to 20 minutes.
12 - After resting, remove all twine. Slice pork into 1 to 1.5-inch thick medallions. Arrange on a warm serving platter and garnish with fresh parsley or rosemary.
13 - While pork rests, drain excess fat from the skillet, reserving 1 tablespoon drippings. Add 1 tablespoon olive oil and minced shallot; cook over medium heat for 2 to 3 minutes, scraping up any brown bits. Pour in 1/2 cup non-alcoholic red wine substitute or beef broth; simmer and reduce by half. Stir in 1 cup beef broth and 1/2 teaspoon fresh thyme; reduce by one-third until slightly syrupy. Remove from heat and whisk in cold butter until fully melted. Season to taste and serve with pork.

# Notes:

01 - Allow the stuffed pork tenderloin to rest before slicing for optimal juiciness. Pounding the meat ensures even cooking and prevents dry edges.

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