This dish is a must try holiday favorite! This incredibly flavorful, stuffed pork tenderloin recipe makes for an elegant main course on Christmas Day and is a welcome alternative to the more traditional Turkey.
It is equally a great choice for any of the festive holiday gatherings happening this time of year! This succulent roast pairs well with most of the more traditional side dishes and in the next couple of posts we offer 3 of the best!
It also makes for great boxing day sandwich fillers, if there are any leftovers of course! Happy Christmas, more festive recipes can be found here!
Christmas Stuffed Pork Tenderloin Recipe.
Why Pork Tenderloins?
The key to success with this recipe is to make sure you get tenderloins rather than the more normally found pork loin roast.
Tenderloins are longer and narrower than the roast cut. Because they are smaller in size, normally weighing around 1 pound a peice, you’ll be working with more than one piece of meat. Don’t let that deter you!
This cut is delicious and you’ll be delighted, as will your happy guests!
Make sure that before you begin you butterfly each piece of meat. This simply means cutting approximately halfway through the meat lengthwise. Don’t cut all the way through.
If you are purchasing the meat at a local butchers, just ask for them to butterfly the meat for you!
Recipe For Stuffed Pork Tenderloin
[lt_recipe name=”Apple And Feta Stuffed Pork Tenderloin Recipe” servings=”6″ prep_time=”15M” cook_time=”1H15M” total_time=”1H30M” difficulty=”Easy” summary=”A fantastic festive favorite and great alternative to the traditional turkey.” image=”https://healthynatured.com/wp-content/uploads/2019/12/stuffed-pork-tenderloin-recipe-image-e1575976420291.jpg” ingredients=”2 to 2.5 lbs. pork tenerloins, butterflied;Apple Glaze;½ cup unsweetened apple juice;½ cup Riesling, or other white wine;Sea Salt and Black Pepper, to taste;Stuffing;1 Tablespoon extra virgin olive oil;2 small Gala apples, peeled and diced;1 small red onion, thinly sliced ;1 cup white button mushrooms, sliced;2 Tablespoons fresh rosemary leaves, finely chopped;1 teaspoon ground cinnamon;1 teaspoon ground cloves;1/3 cup dates, stone removed and chopped;6 oz. Feta cheese, crumbled;Other Items Needed;Large Roasting Pan;Toothpicks;Cooking String, or Twine;Plastic Wrap”]Allow the pork tenderloins to rest at room temperature for around 30 minutes, but no more than 90 minutes, before cooking.;Preheat your oven to 425°F.;Combine the apple juice and white wine in a small bowl; Add the salt and black pepper to the apple wine mix, stir briskly and set aside.;Place a large piece of clean plastic wrap on your dry work surface and lay the butterflied pork tenderloins on the wrap.; Place another sheet of plastic wrap on the top of the pork.;Gently pound the meat with a kitchen mallet or rolling pin until it is approximately 1/3 inch thick, remove the top layer of plastic and season lightly with sea salt and black pepper.; Start to prepare your stuffing by heating the olive oil in a large skillet over a medium heat.;Add the chopped apples, red onion, and mushrooms.;Cook until the apples are soft and the mushrooms and onion have gained some color, stirring occasionally. This will take approximately 8-10 minutes. Season with salt and black pepper, if required.;Add the rosemary, cinnamon, and cloves to the skillet and cook for another minute or two, or until the spices have become fragrant.;Remove from the heat and stir in your chopped dates and crumbled Feta.;Spread this stuffing mixture onto your prepared pork tenderloins and roll up tightly. Secure the meat remains rolled by tying with some kitchen string and toothpicks.;Carefully transfer the tenderloins to your large roasting pan. Discard both pieces of plastic wrap.;Using a pastry brush, baste the outside of the meat with the apple and wine mixture, then pour half of the remaining liquid into the pan.; Sprinkle lightly with black pepper, if desired, before placing the pan into your pre-heated oven.;Continue to baste the pork with your remaining wine and apple mix while it cooks, about every 10-15 minutes.;Check the meat after 50 minutes to see if it is cooked. Keep the meat cooking until an instant read, or other meat thermometer, when inserted into the center of the roast pork reads just below 145°F. You will find that the internal meat temperature will increase as you allow the pork to rest.;Remove from the oven and cover the pan loosely with aluminum foil.;Let rest for 10 to 15 minutes before removing the kitchen string and toothpicks.;Slice and serve immediately using the pan juices and a gravy. Delicious! Enjoy![/lt_recipe]
My Review Of This Dish!
Overall great reviews. The dish was succulent and juicy, and was very easy to prepare. All the family enjoyed, and all scored the dish 5 stars in all 4 areas, apart from 1 Turkey fan who gave us 4 stars for compared to Turkey.
I truly hope you enjoy the apple and feta stuffed pork tenderloin recipe! If you do decide to try this dish please let me know your thoughts in the comments section below.