Ah, Christmas dinner! It’s that magical time of year when we gather around the table with family and friends, and the aroma of delicious dishes fills the air. One recipe that I absolutely adore is my Best Christmas Stuffed Pork Tenderloin. It’s not just a meal; it’s an experience! There’s something truly special about cutting into a perfectly roasted pork tenderloin and unveiling that colorful, cheesy stuffing. Every bite is a delightful medley of savory and sweet flavors that would make any holiday gathering feel like a feast!
Whenever I make this dish, it takes me back to childhood holidays spent with my grandmother, who was a master in the kitchen. She always said, “If you want to impress your guests, stuff something!” Now, I might not have her culinary skills, but this recipe definitely does the trick! So, grab your apron, and let’s make this festive dish that’s sure to be the star of your Christmas dinner.
What’s in the Best Christmas Stuffed Pork Tenderloin?
- Pork tenderloins: The star of the show! I usually opt for organic pork for a more robust flavor. Each tenderloin is about 450g, making enough to feed a small crowd.
- Olive oil: A light drizzle to sauté and later for searing. I prefer extra virgin for its rich flavor.
- Salt and black pepper: The essentials for seasoning! Don’t skip these, as they really bring out the flavors of the pork.
- Fresh spinach: Adds a lovely pop of color and nutrients to the stuffing.
- Cream cheese: This softens the stuffing mix and provides creaminess. I usually go for Philadelphia brand; you simply can’t go wrong!
- Goat cheese: Its tangy flavor perfectly complements the sweetness of cranberries. Crumbled fresh is my favorite.
- Dried cranberries: They add a delightful sweetness and chewy texture to balance the savory elements.
- Pecans or walnuts: For that crunchy bite! I like pecans for a sweeter flavor, but walnuts work too.
- Garlic: Freshly minced garlic amps up the aromatic quality of the dish.
- Fresh thyme and rosemary: Herbs are a must! They boost the flavor profile and give a hint of festive flair.
- Chicken broth: This keeps the pork juicy while it roasts. Homemade is great, but any low-sodium brand works perfectly.
- Pomegranate seeds: They’re optional, but talk about a beauty treatment! They add color and a burst of freshness when garnished on top.
Is Best Christmas Stuffed Pork Tenderloin Good for You?
This dish has many positives! Pork tenderloin itself is a lean cut of meat, making it a healthier protein choice compared to fattier cuts. Plus, the stuffing is loaded with nutrients from the spinach and nuts, which provide healthy fats and vitamins. However, do note that the cream cheese and goat cheese can add up in calories, so if you’re watching your intake, you might want to use reduced-fat versions. Serving this dish with a side of roasted vegetables or a light salad not only rounds out the meal but also enhances its overall healthiness!
Ingredients List
- 2 pork tenderloins (about 450g each)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup goat cheese, crumbled
- 1/4 cup dried cranberries, chopped
- 1/4 cup pecans or walnuts, chopped
- 2 garlic cloves, minced
- 1 tsp fresh thyme, chopped (plus extra for garnish)
- 1 tsp fresh rosemary, chopped
- 1/4 cup chicken broth
- Pomegranate seeds (for garnish, optional)
How to Make Best Christmas Stuffed Pork Tenderloin?
- Preheat your oven to 190°C (375°F).
- In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic until it’s fragrant—about 1 minute. Then, toss in the chopped spinach and cook until it wilts, around 2-3 minutes. Remove it from the heat and let it cool.
- In a mixing bowl, combine the cooked spinach, cream cheese, goat cheese, chopped cranberries, chopped nuts, thyme, and rosemary. Mix until everything is well incorporated.
- Now, take the pork tenderloins and slice them lengthwise, being careful not to slice all the way through. This creates a pocket for all that glorious stuffing. Season both the outside and inside with salt and pepper.
- Stuff each tenderloin with the scrumptious cheese and spinach mixture, then gently fold the tenderloins closed. Secure them with kitchen twine or toothpicks.
- In an oven-safe skillet, heat the remaining olive oil over medium-high heat. Sear the stuffed tenderloins on all sides until they’re golden brown—about 3-4 minutes per side.
- Pour the chicken broth into the skillet around the tenderloins. Then, carefully transfer the skillet to your preheated oven. Roast for 25-30 minutes, or until the internal temperature reaches 63°C (145°F).
- Once out of the oven, let the pork rest for about 10 minutes before slicing. Trust me, this step is crucial for juicy, tender meat!
- Finally, garnish with fresh thyme and those stunning pomegranate seeds if you’re using them, and serve it up!
Deck the Table with Tips for the Best Stuffed Pork
- Feel free to experiment with the stuffing! Add sun-dried tomatoes or different cheeses to suit your palate.
- If you’re not a fan of nuts, you can skip them or substitute with seeds like sunflower for that same crunch.
- Pair this dish with roasted veggies or a light salad for a festive experience that’ll have everyone coming back for seconds!
Trying out this Best Christmas Stuffed Pork Tenderloin is like giving your holiday meal a gift of warmth and flavor. I can’t wait for you to experience the joy it brings to your table, just as it has for mine. So, let’s make some memories around the dinner table! And when you do, be sure to let me know how it turns out—share your triumphs and maybe even a cooking blunder or two.
