Easy Stuffed Pork Tenderloin Recipe – Perfect for Christmas Dinner

Okay, Story Time — Why This Pork Tenderloin Means Christmas to Me

Let’s be honest, the first time I tried making a stuffed pork tenderloin, it looked more like a badly-wrapped burrito than any holiday centerpiece. My auntie Carol (who doesn’t mince words) took one look and said, “Well, that’s… creative.” I think that’s aunt-speak for “What on earth happened to that?” But, you know what — everyone tucked in, and forks started flying. Over the years, I’ve figured out what works, what doesn’t, and now it’s become not just my go-to for Christmas (or whenever I need to pull out the big guns) but basically the dish that saves me when I want to impress, without totally losing the plot. Oh, and there was one year my dog Lily managed to swipe the end piece right off the cutting board; she regrets nothing.

So, Why Do I Keep Coming Back to This?

I make this when I want the kind of dinner that gets ohhs and ahhs (without making me sweat buckets in the kitchen). My family goes totally bananas for it because there’s just something about pork stuffed with, well, more delicious things. It’s like flavor squared. If you’re like me and have ever gotten wild and added too much garlic, no one will even notice. My nephew actually claims it tastes better cold (he’s a sandwich-making fiend), so I guess that’s a ringing endorsement. Also, there’s something about slicing it at the table — feels fancy, even if you’ve got flour on your pants.

Ingredients (Plus My Usual Tweaks)

• 1 large pork tenderloin (about 1.5 lbs); honestly, I’ve used two small ones mashed together. Works fine.
• 3-4 handfuls fresh spinach (or a bag of baby spinach if you don’t want to pick off stems for ages)
• 100g (about 3.5 oz) cream cheese — full-fat is lovely, but the lighter one tastes just about the same here
• 1 cup chopped mushrooms; button or cremini (the cheap ones are totally fine — don’t let anyone guilt you into pricey ones)
• 1 small onion, diced
• 2-3 cloves garlic, minced (I sometimes go with the jarred stuff when I’m in a rush)
• 1/2 cup breadcrumbs (my nan swears by homemade; I’ve honestly used panko or even crunched-up crackers once when I ran out — still great)
• 1/2 cup grated parmesan or pecorino; your call
• 1 egg, lightly beaten (optional, but I think it helps keep the filling together)
• Fresh thyme or Italian herbs, totally to taste — a solid teaspoon is about right, I think
• 2 tbsp olive oil or butter
• Salt and black pepper, plenty
• Kitchen twine; or I’ve used toothpicks in a pinch

(If you’re vegetarian — well, this won’t work, but these stuffed shells are a hit at my house too.)

How I Actually Cook This (Secrets, Fumbles, and All)

1. Prep the pork: Lay the pork tenderloin flat on a big old cutting board. Butterfly it (which just means: with your sharpest knife, cut it down the middle, not all the way, then open it up like a book — not a perfect science, mine is usually a bit wonky). Bash it flat-ish with a rolling pin or wine bottle if that’s all you’ve got, about 1/2-inch thickness. It looks weird at this stage. Don’t panic.
2. Make the filling: Heat the oil in a frying pan. Sauté onion and mushrooms till soft and smelling amazing; toss in the garlic for a minute. Add spinach; wilt it down (the pan will look over-stuffed, then poof, tiny pile). Take off the heat. Mix in cream cheese, parmesan, breadcrumbs, egg (if using), and herbs. Salt, pepper, the lot. This is where I sneak a taste — if it’s not punchy enough, I’ll add more cheese.
3. Assemble: Spread everything over the pork (not quite to the edges, or you’ll have a stuffing avalanche). Roll it up kinda tight, starting from the long side. Tie with kitchen string every couple inches. Don’t worry if filling squashes out — more flavor in the pan.
4. Brown: Heat a bit more oil in a big pan. Brown the pork all over — yes, it will look rustic, but that’s charm! Move to a roasting tray.
5. Roast: Pop it in a 200°C (400°F) oven. About 25-30 minutes for juicy; 35-40 if you like it totally done through. Meat thermometer is ideal (aim for 63°C/145°F inside). Rest 10 minutes before any slicing — trust me, I skipped the rest once and it was meat juice everywhere.
6. Slice & serve: Cut thick rounds and hope for that ta-da moment. Or just pile onto plates. Works both ways.

Recipe loosely inspired by Serious Eats’ pork tenderloin guide but with more shortcuts and, let’s be honest, more chaos.

Notes: Stuff I’ve Learned After a Few Fails

• If your filling looks too dry, add a splash of milk or a smidge more cream cheese. Too wet? Toss in another handful of breadcrumbs — but no need to fuss much.
• I thought double-stuffing sounded genius (double the filling!) but honestly, it’s way too hard to roll up. Keep it simple.
• Don’t worry if you see little tunnels where the cheese melts out. Those bits get crispy and kind of amazing actually.

Variations That Actually Work (and One That Didn’t)

• When I’m feeling fancy, I throw in chopped dried apricots or cranberries — adds a bit of sweet.
• Cheddar instead of parmesan, especially if you want more ooze (tried Stilton once, but wow, way too overpowering for me — maybe you’ll like it?)
• Swap spinach for kale, if that’s all you’ve got. Just cook it down longer, or it’ll be chewy, trust me.

What You Need (Or What I Use When I Can’t Find It)

• Sharp knife for butterflying (blunt ones just squash the pork; ask me how I know)
• Frying pan
• Roasting pan or just a tray with parchment, honestly
• Kitchen twine — but, like I said, toothpicks if you can’t be fussed
• Meat thermometer is helpful, but I’ve definitely just cut into the thickest bit to check before and nobody died

How to Store Leftovers — If You Have Any (We Rarely Do!)

Wrap leftovers tight, pop in the fridge. Should last 2–3 days easy, but honestly, in my house it never lasts more than a day! Makes a wild midnight sandwich with spicy mustard. I think it tastes even better cold, though not everyone agrees with me (but I’m right).

How We Serve This at Mine (But You Do You)

I always plonk this in the middle of the table on a wooden board, slices fanned out with all the drippy juices pooling around. Mashed potatoes and roasted Brussels sprouts usually, but my sister will sneak clove-studded apples in the oven if she’s about. Sometimes, if I’m going full Christmas, I make a bright cranberry sauce — to be honest, the one from Delish is what I aim for (one day I’ll nail it). A bottle of red on the side doesn’t hurt either.

My Top Pro Tips (or, Stuff I Wish I’d Known Years Ago)

• Don’t skip the resting time. I once tried rushing this step and regretted it — sad, soggy pork, no thanks.
• If your filling keeps spilling out, don’t overfill (talking to my former self here).
• Go easy on the salt if you’ve got salty cheese in the mix — I overdid it once, and everyone was chugging water all dinner.

People Ask Me These All the Time (So Here’s What I Say)

1. Can I prep it ahead of time? Yup. You can even assemble it the night before, wrap tight in clingfilm, then just bake when needed. Actually, I find it works better if it sits a bit.
2. Can you freeze stuffed pork tenderloin? Well, sort of; it’s okay but the texture’s not quite the same. If you must, freeze after baking then reheat gentle. But fresh is nicer, I reckon.
3. Help! My pork’s dry. What did I do? Most times it’s just overcooked — so a thermometer helps a ton. Or try adding a bit of sauce or gravy if you want to rescue it (don’t tell anyone, but jarred gravy works in a pinch).
4. Do I have to use string? I don’t have any. Honestly — nope, toothpicks are fine, or just be brave and roll it up seam-side down. Might not look like a magazine, but it’ll still taste ace.
5. Is this scary to make? Not at all! If I can pull it off (and if you saw my first one, you’d know why I say that), you can too.

If you need a visual, there are some brilliant step-by-step photos on Simply Recipes — sometimes I just look for the moral support, frankly.

And if you made it this far and still aren’t hungry… well, you’re made of stronger stuff than me. Happy feasting, friend!