This stuffed pork tenderloin has been my go-to for holiday dinners and special family gatherings for years. I first pieced the idea together one busy December when I had a single pork tenderloin, a bag of frozen spinach, and a jar of dried apricots in the pantry. The combination of savory meat, tangy dried fruit and a creamy, herb-forward cheese filling produced a balance of flavors that felt elevated but remained approachable. Every time I take it out of the oven, the house fills with a sweet-savory aroma that makes guests gather around the counter to watch me slice it open.

What makes this preparation special is the contrast of textures: the tender, juicy pork, the slightly chewy burst of dried fruit, and the silky, herb-studded cheese. Rolling and trussing the loin locks in juices so the slices stay moist even after roasting. The balsamic glaze that finishes the dish adds bright acidity and glossy sweetness, cutting through the richness and making every forkful pop. It’s the kind of main that looks impressive on a platter yet is surprisingly straightforward to prepare — a real weeknight-to-festive winner.

Ingredients

• Pork tenderloin (2 pounds): Choose a single whole tenderloin between 1 1/2 and 2 1/2 pounds for even rolling. Trim excess silver skin for tenderness before butterflying.
• Frozen spinach (12 ounces): Quick and economical; thaw and squeeze fully dry to prevent a watery filling. Fresh spinach can be substituted if sautéed down first.
• Garlic (1 teaspoon): Use minced garlic (or two fresh cloves) for aromatic depth; add to the filling for gentle savory lift.
• Dried apricots (1/2 cup): Look for naturally sweet, plump apricots. They bring citrusy sweetness and chew; chop or pulse for even distribution.
• Dried cranberries (1/2 cup): Tartness balances the richness of the cheese; choose sweetened or unsweetened based on your taste preference.
• Boursin cheese (5.2 ounces): Creamy and herbed, it binds the filling and adds fresh garlic and herb notes; goat cheese or cream cheese are good alternatives.
• Balsamic vinegar (1/4 cup): Use a good quality balsamic for the glaze — the better the vinegar, the brighter the finish.
• Olive oil (2 tablespoons): Adds sheen to the glaze and helps flavor distribution; extra-virgin is fine here.
• Soy sauce (1 tablespoon): Provides umami and a salty backbone to the glaze. Substitute with tamari for gluten-free needs.
• Brown sugar (1 tablespoon): Balances acidity and thickens when reduced into a glossy glaze.
• Dijon mustard (2 teaspoons): Adds tang and helps emulsify the glaze for a smooth coating.
• Fresh rosemary (1 tablespoon, chopped): Offers a piney, aromatic note; if using dried, use 1 teaspoon and mince fine.
• Lemon zest (1 teaspoon): Brightens the filling and complements the fruit.
• Salt (1 teaspoon): Season meat and filling carefully to enhance all flavors.

Instructions

Prep the oven and pork: Preheat the oven to 350°F. Pat the tenderloin dry and remove the silver skin by sliding a sharp knife beneath the connective tissue and pulling it away while cutting. This prevents chewiness after roasting. Keep your fingers safe and work on a stable cutting board. Butterfly the tenderloin: Place the pork flat and, using a sharp knife, slice lengthwise about three-quarters through, opening like a book so the meat remains one piece. Aim for an even thickness by trimming any very thick ends or pounding gently with a mallet inside a plastic bag to level the surface for rolling. Prepare the filling: Thaw the spinach, drain thoroughly, and blot with paper towels until almost dry. In a food processor pulse the spinach, garlic, apricots and cranberries until the mixture is chunky but not puréed — you want small pieces for texture. Transfer to a bowl and fold in the Boursin until evenly combined; taste and season with a pinch of salt and lemon zest. Assemble and truss: Spread the cheese mixture evenly across the butterflied pork, leaving a 1/2-inch border. Tightly roll the pork crosswise and tie at 1-inch intervals with butcher twine to secure the roll. Trussing ensures even cooking and tidy slices. Prepare the glaze: On a rimmed baking sheet lined with foil, fold the edges up to keep glaze from running. Whisk balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon mustard, rosemary and lemon zest until emulsified. Place the tied loin on the foil and spoon glaze over, coating the surface thoroughly. Roast and rest: Roast at 350°F for about 35–45 minutes, or until an instant-read thermometer inserted into the center reads 145°F. Remove from oven and tent loosely with foil; let rest 10 minutes before slicing. Resting allows juices to redistribute and finish gentle carryover cooking. Slicing and serving: Cut the twine, slice the roll into 1-inch medallions, and spoon additional warmed glaze over the top. Serve immediately for best texture and flavor.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, cool completely and freeze slices flat on a baking sheet before transferring to a freezer bag — they’ll keep up to 3 months. Reheat gently in a 325°F oven covered with foil for 10–15 minutes or steam briefly in the microwave to maintain juiciness. Keep extra glaze separate in a small covered container and reheat on the stove until slightly reduced before serving to refresh the shine and flavor.

Ingredient Substitutions

If you don’t have Boursin, goat cheese creates a tangier filling; soften with a tablespoon of cream or yogurt to match spreadability. Cream cheese is milder but binds well with herbs. Swap tamari for soy sauce to make the glaze gluten-free. If you prefer less sweetness, reduce brown sugar to 2 teaspoons and increase Dijon to 1 tablespoon for brightness. Fresh spinach can be used if sautéed until all moisture evaporates; otherwise the filling will be watery.

Serving Suggestions

Serve sliced medallions on a warm platter with roasted root vegetables, buttery mashed potatoes, or a simple farro salad for a contrast of textures. Garnish with additional chopped rosemary, lemon zest and a drizzle of warmed glaze. For a lighter dinner, pair with a crisp green salad dressed in vinaigrette and a sparkling white wine to cut through the richness.

Cultural Background

Rolled and stuffed meat preparations have roots across many cuisines — from Italian involtini to French roulades. This version blends classic European techniques (trussing and glazing) with modern American pantry ingredients like Boursin and dried fruit. The balsamic glaze nods to Italian flavor profiles, while the sweet-savory filling reflects contemporary fusion tastes that made this approach popular for holiday centerpieces.

Seasonal Adaptations

Swap dried apricots for chopped dried cherries in winter or fresh figs in late summer for seasonal variation. In the colder months add toasted walnuts or pecans to the filling for crunch and warmth; in spring, brighten the filling with chopped sun-dried tomatoes and basil instead of apricot for a Mediterranean twist. For a holiday rosemary-thyme combo complements the fruit beautifully.

Meal Prep Tips

Prepare and assemble the filled tenderloin up to 24 hours in advance. Keep it wrapped and refrigerated, then bring it to room temperature for 30 minutes before glazing and roasting. Pre-measure the glaze ingredients so you can whisk and pour quickly when the oven is hot. If doubling the recipe, place two loins side-by-side on a large roasting pan and rotate once during cooking for even browning.

This dish rewards simple technique over complexity: careful trimming, an even butterflying, and a patient rest produce juicy, attractive slices every time. It’s a recipe I reach for when I want to impress without stress — and the leftovers are just as delightful the next day.