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Tenderloin Stuffed with Goodness makes a gorgeous and tasty meal that's ideal for Christmas gatherings or any fancy dinner. Don't let its impressive look fool you - this dish comes together with surprising ease, making it perfect for both family suppers and when company drops by.
An Eye-Catching Crowd-Pleaser
This stuffed meat has been my go-to for ages and always wows everyone. The magic happens when mushrooms and bacon in the filling soak the pork with amazing taste while keeping everything juicy. Nothing beats seeing guests' faces when they spot that pretty swirl of filling inside - it makes all the prep time totally worth it.
What You'll Need
- Pork Tenderloin: Make sure you grab tenderloin specifically, not loin, as it's smaller and more tender.
- Bacon: Brings smoky richness to your stuffing mix.
- Spinach: Go for fresh baby leaves for the brightest color and most nutrients.
- Mushrooms: Cooked down for that woodsy flavor kick.
- Garlic and Shallots: Add wonderful aroma to the whole dish.
- Olive Oil, Salt, and Pepper: Boost overall taste while cooking.
Let's Make It Together
- Prepare the Filling
- Cook bacon till crisp, throw in garlic and shallots, then add mushrooms until soft. Mix in spinach and cook till it shrinks down.
- Butterfly the Tenderloin
- Cut away extra fat and slice pork open sideways without going all the way through to make a flat piece.
- Flatten the Meat
- Put plastic over it and smack with a meat hammer until it's around 1/2 inch thick.
- Stuff and Roll
- Lay filling across the surface, roll up the meat, and hold it together with toothpicks or string.
- Bake to Perfection
- Rub with olive oil, sprinkle salt and pepper. Cook at 375°F (190°C) for 25-35 minutes until it hits 145°F inside.
Making It Perfect
After cooking this for tons of holiday meals, I've found that buying a good meat thermometer really pays off. Getting that inside temp to exactly 145°F means the difference between juicy meat and dry disappointment. I love that I can fix it ahead of time too. When I'm running a big dinner party, that's such a stress-saver.
Serving Your Masterpiece
This tenderloin pairs wonderfully with sides that match its fancy vibe. Try a cool winter salad with crunchy apple bits and toasted pecans for nice contrast. Some small roasted potatoes will soak up all those yummy meat juices too. My favorite moment comes when I slice it open and everyone gasps at those pretty swirls of filling.
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Frequently Asked Questions
- → What's the best way to butterfly the pork?
- Cut straight down the center without going through. Flatten it evenly to ½ inch after trimming off excess fat.
- → Why let the pork sit after cooking?
- Letting it rest for 10 minutes under foil lets the juices settle inside so the meat stays juicy when sliced.
- → How do I check if it's cooked perfectly?
- Use a thermometer to ensure the inside temperature hits 145-150°F. This usually takes around 25-35 minutes.
- → Why should the picks face the bottom?
- Keeping the toothpicks underneath seals the roll and prevents the filling from spilling out as it cooks.
- → Can this be prepped ahead?
- You can butterfly the pork and make the filling early, but stuff and bake it right before serving for best freshness.