There’s something undeniably magical about Christmas stuffed pork tenderloin. Picture this: a perfectly seared pork tenderloin, its succulent meat filled to the brim with a savory mix of cranberries, herbs, and perhaps even a hint of festive spices. The aroma wafting through your kitchen is enough to make anyone’s mouth water, promising joy and warmth that only a holiday feast can bring.
Imagine slicing into the tenderloin to reveal that vibrant stuffing peeking out like little jewels of flavor. This dish transforms an ordinary dinner into a festive celebration, perfect for family gatherings or cozy evenings by the fireplace. Trust me; it’s not just food; it’s an experience that wraps you in holiday cheer.
Why You'll Love This Recipe
- This Christmas stuffed pork tenderloin is surprisingly easy to prepare, making you look like a culinary genius with minimal effort.
- The flavor profile is a delightful balance of savory and sweet, thanks to the cranberries and herbs.
- Visually stunning, it makes for an impressive centerpiece on any holiday table.
- Versatile enough for any occasion, this dish can be served for holidays or weeknight dinners alike.
Sharing this recipe with friends turned into an instant favorite during last year’s holiday party when everyone asked for seconds.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Pork Tenderloin: Look for a uniform piece without too much fat; it ensures even cooking and maximum flavor.
Fresh Cranberries: These add a tartness that beautifully contrasts with the richness of the pork.
Shallots: Their subtle sweetness enhances the stuffing’s overall flavor; choose firm ones for the best taste.
Fresh Sage: Provides an aromatic depth; don’t skimp on fresh herbs if you can help it!
Brown Sugar: A touch of sweetness balances the savory elements beautifully; light brown sugar works best.
Chicken Broth: Use low-sodium broth to control saltiness while adding moisture to the stuffing.
Olive Oil: A healthy fat choice for searing and adding flavor; extra virgin olive oil is my go-to.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Christmas Stuffed Pork Tenderloin
Prepare Your Oven and Pork Tenderloin: Preheat your oven to 375°F (190°C). Trim any silver skin from the pork tenderloin for tenderness, then pat dry with paper towels.
Create the Flavorful Stuffing: In a skillet over medium heat, sauté shallots in olive oil until translucent. Add cranberries, sage, and brown sugar until cranberries pop and release their juices.
Stuff That Tenderloin!: With a sharp knife, carefully butterfly the tenderloin open without cutting all the way through. Spread the cranberry mixture evenly inside before rolling it back up tightly.
Sear It Up!: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until golden brown—this usually takes about 3-4 minutes per side.
Bake to Perfection: Transfer your skillet to the preheated oven and bake for about 25-30 minutes or until internal temperature reaches 145°F (63°C). Let it rest before slicing!
Enjoy those moments as you slice into this festive masterpiece!
This recipe guarantees not just fantastic flavors but also creates memories around your dinner table that will last long after dessert is served!
Content: The secret to a juicy Christmas stuffed pork tenderloin is to sear the meat first for flavor. I learned this after a few dry attempts that tasted like cardboard.
Use fresh herbs for stuffing: Fresh herbs elevate the stuffing flavor, making your dish sing! I once used dried herbs and the result was a sad, muted experience.
Let it rest before slicing: Resting allows juices to redistribute, ensuring each slice remains moist. Trust me, I’ve sliced too early and ended up with a juicy mess on my cutting board.
Perfecting the Cooking Process
Sear the pork tenderloin in a hot skillet until golden brown. Then, finish cooking it in the oven to maintain juiciness and tenderness. This two-step method guarantees perfectly cooked meat every time.
Add Your Touch
Feel free to swap out traditional stuffing ingredients. Consider adding cranberries or nuts for extra texture and flavor. Mixing things up can create delightful surprises for your holiday table.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven at 350°F to keep it moist without drying out.
Chef's Helpful Tips
- The key to a perfect Christmas stuffed pork tenderloin lies in balancing seasoning levels; taste as you go along!
- Always use a meat thermometer for precise cooking times.
- Don’t rush the resting phase; this step is crucial for juicy results!
I remember making this dish for my family’s Christmas dinner last year. Everyone raved about how delicious it was, and I felt like a culinary superstar!
FAQ
What is the best way to stuff pork tenderloin?
Use a flavorful mixture of herbs, breadcrumbs, and fruits or nuts for texture and taste.
Can I prepare Christmas stuffed pork tenderloin ahead of time?
Yes, you can prep everything a day before and just bake it on Christmas day!
What should I serve with pork tenderloin?
Pair it with roasted vegetables or creamy mashed potatoes for a festive meal that complements your dish perfectly.
Christmas Stuffed Pork Tenderloin
Christmas stuffed pork tenderloin is a festive culinary delight that brings the warmth of the holiday season to your dinner table. This savory dish features juicy pork tenderloin filled with a luscious stuffing of cranberries, fresh herbs, and a hint of sweet brown sugar. It’s not just a meal; it’s an experience that turns any gathering into a celebration. With its stunning presentation and delightful flavor profile, this recipe will leave your guests asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Holiday
Ingredients
- 1 lb pork tenderloin
- 1 cup fresh cranberries
- 2 shallots (diced)
- 2 tbsp fresh sage (chopped)
- 2 tbsp brown sugar
- 1/2 cup low-sodium chicken broth
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Trim silver skin from the pork tenderloin and pat dry.
- In a skillet over medium heat, sauté diced shallots in olive oil until translucent. Add cranberries, chopped sage, and brown sugar; cook until cranberries pop.
- Butterfly the tenderloin carefully without cutting through, then fill it with the cranberry mixture and roll tightly.
- Sear the tenderloin on all sides in an oven-safe skillet over medium-high heat until golden brown.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes or until internal temperature reaches 145°F (63°C). Let rest before slicing.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 305
- Sugar: 7g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 80mg
Keywords: For added texture, consider mixing in nuts or breadcrumbs into the stuffing. Leftovers can be stored in an airtight container for up to three days; reheat gently in the oven.
