Description
Transform your holiday table with this juicy Christmas stuffed beef tenderloin, featuring a savory mushroom and spinach stuffing.
Ingredients
Scale
- For the Pork Tenderloin:
- 3–4 pounds (approx. 1.3–1.8 kg) pork tenderloin, whole and untrimmed (typically 2–3 individual pieces)
- 2 tablespoons olive oil, plus more for searing
- 1 tablespoon Dijon mustard (optional)
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- Butcher’s twine, for trussing
- For the Mushroom & Spinach Stuffing:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 large shallots, finely minced (about 1/2 cup)
- 3 cloves garlic, minced
- 10 ounces (approx. 280g) cremini mushrooms, finely chopped
- 1/2 cup chicken or vegetable broth (non-alcoholic alternative to white wine)
- 5 ounces (approx. 140g) fresh baby spinach, roughly chopped
- 1/2 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 large egg yolk, lightly beaten
- Salt and freshly ground black pepper to taste
- Optional: 2-3 slices prosciutto, finely diced and lightly crisped
- For the Optional Non-Alcoholic Reduction Sauce:
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 1/2 cup non-alcoholic red wine substitute or additional beef broth
- 1 cup beef broth, low sodium
- 1 tablespoon unsalted butter, cold and cut into small pieces
- 1/2 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
Instructions
- Sauté the Aromatics (Stuffing): Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add finely minced shallots and cook for 3-5 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
- Cook the Mushrooms (Stuffing): Add finely chopped cremini mushrooms to the pan. Increase heat to medium-high and cook, stirring frequently, for 8-10 minutes until they release their moisture and start to brown.
- Deglaze and Wilt Spinach (Stuffing): Pour in 1/2 cup of chicken or vegetable broth. Scrape up any browned bits from the bottom of the pan and let simmer for 2-3 minutes until most liquid evaporates. Add fresh baby spinach and stir until completely wilted.
- Cool and Combine Stuffing Ingredients: Transfer mushroom and spinach mixture to a large bowl and let cool for 10-15 minutes. Stir in panko breadcrumbs, grated Parmesan cheese, fresh parsley, fresh thyme, and finely chopped rosemary. Season with salt and pepper. Add lightly beaten egg yolk and mix thoroughly.
- Trim the Pork Tenderloin: Place pork tenderloin(s) on a clean cutting board. Using a sharp, thin knife, carefully trim away any silver skin and excess fat.
- Butterfly the Tenderloin(s): Lay the trimmed pork tenderloin(s) flat. Starting about one-third of the way from one long edge, make a horizontal cut down the length, almost but not quite all the way through. Open the ‘book’ flat.
- Pound to Even Thickness (Optional): Cover the butterflied pork tenderloin with plastic wrap. Gently pound thicker areas with a meat mallet until the entire slab is roughly 1/2-inch thick.
- Season the Pork: Remove plastic wrap. Lightly brush the inside surface of the pork with 1 tablespoon of olive oil and a thin layer of Dijon mustard. Season this inside surface with half of the sea salt and black pepper.
- Spread the Stuffing: Evenly spread the prepared mushroom and spinach stuffing over the seasoned, butterflied surface of the pork tenderloin(s), leaving a 1-inch border along all edges.
- Roll the Tenderloin: Carefully, starting from one of the long edges, tightly roll the pork tenderloin into a log.
- Truss the Pork: Cut several pieces of butcher’s twine. Place the rolled tenderloin seam-side down. Starting in the middle, tie tight knots every 1 to 1.5 inches down the entire length.
- Final Seasoning: Brush the outside of the trussed pork tenderloin with the remaining 1 tablespoon of olive oil. Season the entire exterior with the remaining sea salt and black pepper.
- Preheat Oven and Prepare Roasting Pan: Preheat your oven to 425°F (220°C). Prepare a roasting pan by placing a wire rack inside it.
- Sear for a Golden Crust: Heat 1-2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Carefully place the trussed pork tenderloin into the hot skillet. Sear on all sides for about 2-3 minutes per side.
- Roast the Tenderloin: Transfer the seared tenderloin to the preheated oven. Roast for approximately 30-45 minutes, aiming for 145-150°F (63-66°C) for medium-well pork.
- Rest the Meat: Once the pork tenderloin reaches your desired internal temperature, remove it from the oven and let rest for at least 15-20 minutes.
- Remove Twine and Slice: After resting, carefully snip and remove all butcher’s twine. Slice the tenderloin into thick medallions.
- Serve: Present your magnificent stuffed pork tenderloin immediately.
- Sauté Shallots (Sauce): While the pork is resting, drain excess fat from the roasting pan, leaving about 1 tablespoon of drippings. Add 1 tablespoon of olive oil and minced shallot. Cook over medium heat for 2-3 minutes until softened.
- Deglaze with Non-Alcoholic Substitute (Sauce): Pour in 1/2 cup of non-alcoholic red wine substitute. Increase heat to medium-high, bring to a simmer.
- Add Broth and Reduce (Sauce): Stir in 1 cup of beef broth and 1/2 teaspoon of fresh thyme leaves. Bring to a gentle simmer and cook for 5-10 minutes until reduced.
- Finish with Butter (Sauce): Remove pan from heat. Whisk in cold butter until fully melted and incorporated.
Notes
- This dish pairs well with mashed potatoes, roasted asparagus, or a fresh green salad.
- Make sure to rest the meat for optimal juiciness.
- Use a meat thermometer for accurate cooking.
- Prep Time: 1 hour
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg