This stuffed pork tenderloin has become my go-to showstopper for holidays and intimate dinners. I first made this when hosting a small Christmas supper and wanted something that looked elegant on the plate but didn’t require a chef’s degree to execute. The tenderloin stays juicy because it’s cooked to a precise 145 degrees Fahrenheit and allowed to rest, while the filling of spinach, tangy dried fruit and creamy cheese gives every slice a beautiful balance of sweet, savory and slightly tart notes. It browns on the outside, slices into attractive rounds, and pairs beautifully with a warm, slightly sticky balsamic glaze.

I discovered this combination after experimenting with dried apricots and cranberries in a savory application; their chew and acidity cut through the richness of the cheese and the mild pork. Rolling the tenderloin compresses the filling and creates tender slices that hold together on the plate. My family still talks about the first time I served this—my father declared it restaurant-quality, and my kids loved the sweet bites from the fruit. It’s special enough for guests yet forgiving enough for a busy cook.

Ingredients

• Pork tenderloin (2 pounds): Choose a whole center-cut tenderloin roughly 2 pounds for even cooking. If purchasing from a butcher, ask them to trim the silver skin and butterfly it for you. Pork lends a mild base that showcases the filling and glaze.
• Frozen spinach (12 ounces): Thaw and squeeze completely dry. Frozen spinach is convenient and consistent; if substituting fresh, sauté until all moisture evaporates to prevent a soggy filling.
• Garlic (1 to 2 teaspoons): Minced garlic adds savory depth. Use fresh minced cloves for brighter flavor; jarred minced garlic will work in a pinch but is milder.
• Dried apricots (1/2 cup) and dried cranberries (1/2 cup): These bring chewy texture and bright acidity. Look for unsulfured apricots if sensitive to preservatives; chop if large so they distribute evenly in the filling.
• Boursin cheese (5.2 ounces) or alternative: Boursin’s herbed creaminess is ideal, but goat cheese or cream cheese make excellent substitutes—goat cheese gives a tangier bite, cream cheese makes the filling richer and milder.
• Balsamic glaze ingredients: 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 tablespoon brown sugar and 2 teaspoons Dijon mustard. These combine into a glossy, slightly sweet and savory glaze that complements the pork.
• Seasonings and aromatics: 1 tablespoon fresh rosemary (or 1 teaspoon dried), 1 teaspoon lemon zest, 1 teaspoon salt, and an additional teaspoon of minced garlic if desired. Fresh herbs lend a bright herbal lift to the glaze and filling.

Instructions

Prepare the Oven and Pork: Preheat the oven to 350 degrees Fahrenheit. Remove the silver skin by sliding a sharp knife under the thin, silvery membrane and pulling it away while cutting. This prevents the tenderloin from buckling during cooking. Butterfly the Tenderloin: Place the pork on a large cutting board. Starting about 1/3 from one side, carefully slice lengthwise almost through the center but stop so the loin stays in one piece; open like a book and continue to flatten to a roughly even rectangle. Aim for uniform thickness to ensure even cooking. Prepare the Filling: Thaw the spinach and wrap it in paper towels to squeeze out all moisture. In a food processor, pulse spinach, garlic, apricots and cranberries until chunky—don’t puree. Transfer to a bowl and fold in the Boursin or chosen cheese until evenly combined; the mixture should be spreadable. Assemble and Truss: Spread the filling over the butterflied pork in an even layer. Starting from the short side, roll the pork tightly so the seam is on the bottom. Tie at 1- to 1 1/2-inch intervals with butcher twine to hold the roll together and promote even browning. Prepare the Glaze: On a rimmed baking sheet lined with foil, fold the edges of the foil up to catch juices. Whisk together balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon mustard, chopped rosemary, lemon zest, minced garlic and salt until combined. Place the rolled tenderloin on the foil and pour most of the glaze over the top, reserving some to baste later. Roast to Temperature: Roast the pork in the preheated oven for about 35–45 minutes, or until a meat thermometer inserted into the center reads 145 degrees Fahrenheit. Exact time depends on the tenderloin diameter. Baste once halfway through with reserved glaze for added shine. Rest and Slice: Remove the pork and let it rest for at least 10 minutes before slicing. Cut the twine, slice into 1-inch rounds and spoon any pan glaze over the slices. The slight blush of pink indicates perfect juiciness; overcooking will dry the meat.

Storage Tips

Cool leftovers to room temperature for no more than two hours, then refrigerate in an airtight container for up to three days. For longer storage, slice and flash-freeze on a sheet tray before transferring to a freezer-safe bag; frozen portions will keep for about 2 months. Reheat gently in a 325 degrees Fahrenheit oven covered with foil until warmed through, or microwave individual slices briefly at medium power to maintain juiciness. Reserve any extra glaze separately and reheat before serving to refresh the shine and flavor.

Ingredient Substitutions

If you don’t have Boursin, use 4 ounces of goat cheese mixed with 2 ounces of cream cheese for similar tang and spreadability. Swap dried apricots for chopped dried figs or sweet cherries; swap cranberries for tart cherries for a less sweet profile. For a gluten-free version, use tamari instead of soy sauce. To reduce sugar, omit the brown sugar in the glaze and increase the balsamic by a tablespoon, tasting as you go to preserve balance.

Serving Suggestions

Slice the tenderloin into 1-inch rounds and arrange on a warmed platter, spooning extra glaze over each slice. Serve alongside roasted root vegetables, creamy mashed potatoes, or a bright citrusy salad to cut the richness. Finish with a sprinkle of chopped parsley or extra lemon zest for brightness. For holiday meals, pair with green beans almondine or a wild rice pilaf to create a festive spread.

Cultural Background

Stuffed and rolled meats appear throughout European and American cuisines as a way to transform simple cuts into elegant mains. The combination of pork with fruit and a tangy glaze echoes traditions where sweet-sour profiles balance fatty proteins. Balsamic reductions have Italian roots, and the modern glaze—reduced balsamic vinegar with a touch of sweetener—has become a contemporary finishing technique in American home cooking for adding depth and shine.

Seasonal Adaptations

In winter, emphasize dried fruits like apricots and cranberries for a holiday feel; in summer, swap to fresh stone fruits roasted briefly before mixing into the filling. For spring, add chopped fresh herbs like tarragon or basil for a lighter aroma. Adjust the glaze by adding a splash of orange juice in summer for citrus brightness or a teaspoon of maple syrup in autumn to enhance warming flavors.

Meal Prep Tips

Butterfly and stuff the tenderloin up to 24 hours ahead, wrap tightly and refrigerate. This short make-ahead step means you can pop it in the oven when guests arrive. If transporting to a potluck, roast, let cool, slice and rewarm gently at the host location. Use individual slices layered between parchment in an airtight container for neat reheating and serving.

Success Stories

Readers often tell me this dish disappears quickly at potlucks and holiday dinners. One friend served it at her engagement party; guests asked for the recipe and complimented the perfect pork texture. Another reader doubled the recipe for a family reunion and said plating warmed slices with extra glaze was a hit across multiple generations. These anecdotes show it’s reliable for both intimate and larger gatherings.

This stuffed tenderloin is a celebration of contrasts—creamy and chewy, sweet and savory, tender and glossy. It’s approachable to make and rewarding to serve; I hope it becomes a favorite in your rotation as it has in mine.