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.
The key to success with this recipe is to make sure you get tenderloins rather than the more normally found pork loin roast.
Why Pork Tenderloins?
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
Equipment
Ingredients
Pork
2 to 2.5 lb pork tenderloin butterflied
Apple Glaze
- ½ cup apple juice unsweetened
- ½ cup Riesling or other white wine
- sea salt to taste
- black pepper to taste
Stuffing
- 1 Tbsp olive oil extra virgin
- 2 gala apple peeled and diced
- 1 red onion thinly sliced
- 1 cup white button mushrooms sliced
- 2 Tbsp rosemary fresh, finely chopped
- 1 tsp cinnamon powder
- 1 tsp cloves ground
- â…“ cup dates stone removed and chopped
- 6 oz. Feta cheese crumbled
Instructions
- Prepare for cooking the Pork Tenderloin. You will need a Large Roasting Pan, some toothpicks, some cooking string or twine and some plastic wrap. Allow the 2 to 2.5 lbs. pork tenderloin to sit at room temperature for around 30 minutes, but no more than 90 minutes, before cooking.
- Preheat your oven to 425°F. Combine the ½ cup apple juice and ½ cup Riesling in a small bowl. Add the sea salt to the apple wine mix and stir briskly. Once mixed well set aside.
- Place a large piece of clean plastic wrap on your dry work surface and lay the butterflied 2 to 2.5 lbs. pork tenderloin on the wrap. Place another sheet of plastic wrap on the top of the pork and 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 the meat lightly with sea salt and black pepper.
- Start to prepare your stuffing by heating the 1 Tablespoon olive oil in a large skillet over a medium heat.
- Add the chopped 2 gala apple, 1 red onion, and 1 cup white button mushrooms to the skillet and cook until the apples are soft and the mushrooms and onion have gained some color, stirring occasionally. Cook for approximately 8 – 10 minutes. Season with salt and black pepper, if required.
- Add the 2 Tbsp rosemary, 1 tsp cinnamon powder, and 1 tsp 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 the chopped 1/3 cup dates and crumbled 6 oz. Feta cheese.
- Spread the stuffing mixture onto your prepared pork tenderloins and roll up tightly. Secure the meat so that it remains rolled tightly, this can be done using kitchen string and the toothpicks to add extra strength.
- Carefully transfer the tenderloins to a large roasting pan and discard both pieces of plastic wrap.
- Using a pastry brush, baste the outside of the meat with the apple and wine mixture and then pour half of the remaining liquid into the pan. Sprinkle lightly with black pepper, if desired.
- Place the pan into a 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 your meat thermometer, when inserted into the center of the roast pork, reads 145°F. You will find that the internal meat temperature will increase as you allow the pork to rest.
- Remove the pan from the oven and cover loosely with aluminum foil. Let the pork rest for 10 to 15 minutes and then remove the kitchen string and toothpicks.
- Slice and serve immediately using the pan juices as a gravy. Delicious! Enjoy!
Video
Notes
YOUR RECIPE NOTES:
Nutrition
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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.
Perfect dish for entertaining, amazing taste, incredibly easy, and look as though I’ve been in the kitchen all day!