Christmas Stuffed Pork Tenderloin
Indulge in the festive flavors of Christmas with this succulent Stuffed Pork Tenderloin. This dish features a tender pork loin filled with a delightful mixture of fresh spinach, sweet dried cranberries, and crunchy walnuts, bringing warmth and joy to your holiday table. Perfectly seasoned and baked to perfection, this centerpiece will impress your guests and create lasting memories during your festive gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Christmas
Ingredients
Scale
- 1–2 pounds pork tenderloin
- 2 cups fresh spinach
- 1 cup dried cranberries
- 1 cup chopped walnuts (toasted)
- 3 cloves garlic (minced)
- 1 medium onion (chopped)
- 2 tablespoons olive oil (plus extra for drizzling)
- ½ cup low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté garlic and onion until translucent. Add spinach until wilted, then mix in cranberries and walnuts. Season with salt and pepper; remove from heat.
- Butterfly the pork tenderloin lengthwise without cutting all the way through. Open it like a book and pound gently for even thickness.
- Spread the stuffing mixture evenly over one side of the opened tenderloin. Roll tightly from one end to the other, securing with kitchen twine or toothpicks.
- Place seam-side down in the baking dish, drizzle with olive oil, season with salt and pepper, then bake for 25-30 minutes until internal temperature reaches at least 145°F (63°C).
- Let rest for five minutes before slicing and serving.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg