This stuffed pork tenderloin has become my go to for holidays and special dinners when I want something that looks elegant but is straightforward to prepare. I first made this combination during a winter gathering when I had leftover dried apricots and a container of Boursin cheese in the fridge. The sweet dried fruit, silky cheese, and bright balsamic glaze paired with tender pork turned out to be an immediate favorite. The contrast of textures and flavors keeps every bite interesting, the meat stays juicy, and it presents beautifully sliced on a platter.

What I love most about this dish is how forgiving it is. You can butterfly the tenderloin and stuff it ahead of time, or assemble and roast the same day. The filling is adaptable so you can swap cheeses or dried fruit based on what you have on hand. The balsamic glaze reduces to a glossy sauce that clings to the meat and adds that sweet tang that everyone remembers. Serve it with roasted vegetables and a simple pan sauce and you have an elegant main that feeds a family with minimal fuss.

Ingredients

• Pork tenderloin: Choose a single whole tenderloin between 1 1 2 and 2 1 2 pounds, trimmed of excess fat. The tighter and more uniform the tenderloin, the easier it is to butterfly and roll. If your butcher will butterfly it for you, accept the help to save time.
• Frozen spinach: Twelve ounces frozen spinach thawed, drained and pressed dry. Frozen spinach concentrates flavor and is quick to prepare. If you prefer fresh spin ch, saute it first to remove moisture; otherwise the filling will be loose.
• Dried apricots and dried cranberries: Both add chewy tart and sweet pockets that balance the creamy cheese. Use 1 2 cup of each, chop the apricots to even the texture and allow easy rolling.
• Boursin cheese: One 5.2 ounce container provides herb and garlic flavor. Substitute soft goat cheese or cream cheese if unavailable; Boursin adds the easiest hit of seasoning.
• Glaze ingredients: Balsamic vinegar, olive oil, soy sauce, brown sugar and Dijon mustard build a glossy tangy glaze. Fresh rosemary lemon zest and garlic finish the glaze for aromatic lift. Use 1 4 cup balsamic for a balanced glaze that reduces well.

Instructions

Prepare the oven and pork:Preheat the oven to 350 degrees Fahrenheit. Pat the tenderloin dry. To remove silver skin, slide a sharp knife just under the silvery membrane and pull it away while cutting carefully, keeping the blade angled shallow. This improves final texture and prevents tough bite during carving.Butterfly the tenderloin:Place the tenderloin on a large cutting board. Using a sharp knife, slice along the longest edge about one third of the way through and open the meat like a book creating an even thickness. Aim for a thickness of about 1 2 to 3 4 inch so it rolls easily; pound gently with a meat mallet if necessary to even it out.Make the filling:Thaw spinach in the microwave and press out excess moisture using paper towels. In a food processor pulse the spinach with minced garlic dried apricots and dried cranberries until chunky but not pureed. Transfer to a bowl and fold in the Boursin until the mixture is cohesive and spreadable. Taste and adjust salt sparingly because the cheese and soy in the glaze add salt later.Assemble and roll:Spread the filling evenly over the butterflied pork leaving a two inch border at the far edge. Roll the pork tightly from the short end to form a log. Use butcher twine to truss the roll every one inch to keep the filling secure and encourage even cooking.Prepare the glaze and roast:Place the rolled pork on a rimmed baking sheet lined with a large piece of foil with edges folded up to keep the glaze from running off. Whisk together balsamic vinegar olive oil soy sauce brown sugar Dijon mustard chopped rosemary lemon zest minced garlic and salt. Pour half over the pork reserving the rest to baste and serve. Roast in the preheated oven for about 40 minutes or until an internal meat thermometer inserted in the center reads 145 degrees Fahrenheit.Rest and slice:Remove the tenderloin and tent loosely with foil. Let rest for 10 minutes before cutting the twine and slicing into 1 inch pieces. The slight blush of pink at 145 degrees indicates juicy properly cooked pork. Serve with extra warmed glaze on the side.

Storage Tips

To store leftovers place cooled slices in an airtight container and refrigerate for up to four days. For longer storage wrap slices individually in plastic wrap then place in a freezer safe bag for up to three months. Reheat gently in a 325 degrees Fahrenheit oven covered with foil until warmed through to avoid drying the meat. Alternatively reheat slices in a covered skillet over medium low heat with a splash of stock or reserved glaze to keep them moist.

Ingredient Substitutions

If you cannot find Boursin use 6 ounces of softened goat cheese or 4 ounces cream cheese plus a pinch of garlic powder and chopped chives. For a gluten free version replace soy sauce with tamari. Swap dried apricots for chopped dried figs or pears for a deeper caramel note. If using fresh spinach wilt it in a skillet until no water remains then cool and squeeze dry to avoid a watery filling. Reduce the brown sugar in the glaze by half for a less sweet finish.

Serving Suggestions

This entree pairs well with roasted root vegetables creamy mashed potatoes or a herby couscous. Garnish with additional rosemary sprigs and a drizzle of warmed glaze. For a lighter plate, serve over a bed of mixed greens with shaved fennel and a citrus vinaigrette to echo the lemon zest in the glaze. Slice into one inch medallions for elegant presentation on a platter for guests.

Cultural Background

Stuffed rolled meats appear across many culinary traditions as a way to elevate modest cuts into celebratory mains. This version combines European style herb cheese and dried fruits with a classic balsamic reduction that recalls Italian flavor profiles. Rolling meat to enclose a filling allows even distribution of aromatics and keeps the protein succulent during roasting, a technique used in classical and modern kitchens alike.

Seasonal Adaptations

In winter emphasize dried fruits and robust herbs like rosemary and thyme. In spring swap dried fruit for fresh apricot compote and add lemony herbs. For holiday menus consider adding toasted chopped pistachios to the filling for crunch. During summer use preserved or sun dried tomatoes for a brighter tang in lieu of apricot and balance with basil in the filling.

Meal Prep Tips

Assemble the roll the night before and refrigerate on a rimmed sheet, covered. Tie with butcher twine shortly before roasting so the exterior remains dry to brown. Reserve half the glaze to reheat and brush on at the table for fresh shine. Portion slices into meal prep containers with a side of roasted vegetables and a small container of warmed glaze for easy reheating during the week.

Give this dish a try when you want to impress without stress. The combination of textures and the glossy glaze make it a standout on any table and a comforting favorite to return to again and again.