Stuffed Pork Tenderloin

Zutaten

• 1.5 lb pork tenderloin ((up to 2 lb) silver skin removed)
• Salt and pepper (to taste)
• 4 slices thick-cut bacon (diced small)
• 1 small onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon fresh rosemary (minced (or 1 teaspoon dried))
• 1 tablespoon fresh thyme leaves (minced (or 1 teaspoon dried))
• 4 cups fresh spinach (about 10 oz, roughly chopped)
• 1/2 cup dried cranberries (roughly chopped)
• 1/2 cup pecans (toasted and finely chopped)
• 1 tablespoons Dijon mustard (optional, for spreading inside the tenderloin)
• 1 tablespoons olive oil (for searing (can use 2 tablespoons))
• 2 tablespoons all purpose flour ((use GF flour to make it gluten-free))
• 1 1/2 cups chicken broth (hot (plus more if needed))
• 4 tablespoons unsalted butter (cut into small cubes (use olive oil or vegan butter to make it dairy-free))

Zubereitung

1. 1

   --- Prepare the pork ---

2. 2

   Preheat the oven to 375 degrees.

3. 3

   Butterfly the pork tenderloin: Place the tenderloin on a cutting board and using a very sharp knife or boning knife, slice into it horizontally lengthwise down the middle, stopping about ½ inch from the edge. Open it like a book or pamphlet.

4. 4

   Cover with plastic wrap and pound to an even ½-inch thickness. Season both sides with salt and pepper.

5. 5

   --- Make the filling ---

6. 6

   In a medium bowl, combine the cranberries and pecans. Set aside.

7. 7

   In a skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon, leaving the drippings, and place into the bowl with cranberries and pecans.

8. 8

   Sauté the onion in the bacon drippings until softened, about 3–4 minutes.

9. 9

   Add garlic, rosemary, and thyme and cook for 1 minute.

10. 10

    Stir in spinach and cook until just wilted, about 2 minutes. Transfer to the bowl with cranberries, pecans, and bacon. Mix to combine, salt and pepper to taste, and let cool slightly.

11. 11

    --- Assemble ---

12. 12

    Spread Dijon mustard over the inside of the flattened pork with the back of a spoon.

13. 13

    Mound the filling evenly down the middle of the butterflied pork.

14. 14

    Matching the seams together, overlapping slightly, create a “tube” with the pork that wraps around the filling. Do not roll into a spiral.

15. 15

    Secure with toothpicks along the seam so they will lay flat once placed into a pan. If you don’t have toothpicks, secure the rolled pork with twine in about 4 spots, evenly placed along the roll.

16. 16

    --- Cook the pork ---

17. 17

    Heat 1–2 tablespoons of olive oil in an oven-safe skillet over high heat. Sear the top and sides of the tenderloin until brown. Flip the pork onto the seam, remove any large bits of filling that may have dropped out, and immediately place the skillet with the pork into the preheated oven.

18. 18

    Roast for 18-20 minutes, or until the thickest part of the pork reaches an internal temperature of 145 degrees.

19. 19

    Remove to a cutting board and let rest for 10 minutes before slicing into ¾-inch rounds.

20. 20

    --- Optional Pan Sauce ---

21. 21

    Place the empty skillet with drippings over medium heat. Sprinkle flour into the drippings and whisk for 1 minute to form a paste.

22. 22

    Slowly whisk in hot stock, scraping up browned bits. Simmer 3–5 minutes, until slightly thickened.

23. 23

    Off heat, whisk in butter until glossy. Season with salt and pepper.

24. 24

    Spoon over the sliced pork and enjoy!

25. 25

    Note: I provide helpful step-by-step photos + tips below this recipe card. ⬇️⬇️