Best Christmas Stuffed Beef Tenderloin – are you ready to transform your holiday table into an unforgettable culinary masterpiece this year? Imagine the gasps of delight as you present a perfectly roasted, golden-brown tenderloin, sliced to reveal a vibrant, savory stuffing nestled within. This isn’t just a meal; it’s a show-stopping centerpiece that embodies the spirit of festive celebration, promising a truly luxurious experience for your loved ones.
For generations, beef tenderloin has been synonymous with special occasions, a truly premium cut that signifies indulgence and generosity. When we talk about Christmas, the desire to create something truly extraordinary for our loved ones is paramount. Stuffing the tenderloin elevates this classic further, infusing it with layers of incredible flavor and texture – a tradition that speaks to both comfort and sophistication. It’s a dish that has carved out its place as a beloved holiday staple, perfect for sharing joyous moments around the dinner table and creating lasting memories.
Why This Christmas Stuffed Beef Tenderloin is a Holiday Must-Have
What makes this dish so universally adored? It’s the unparalleled combination of succulent, melt-in-your-mouth beef and the rich, aromatic stuffing that complements it so perfectly. The tenderloin, known for its incredible tenderness, becomes even more exquisite when paired with a flavorful blend of herbs, mushrooms, and perhaps a hint of prosciutto or cranberries, creating a symphony of tastes and textures in every bite. It’s an elegant, yet approachable, dish that promises to impress even the most discerning palate, ensuring that your Christmas feast will be remembered for years to come. This year, allow me to guide you through crafting the ultimate Best Christmas Stuffed Beef Tenderloin, making your holiday cooking both impressive and enjoyable.
Ingredients:
- For the Beef Tenderloin:
- 3-4 pounds (approx. 1.3-1.8 kg) beef tenderloin, whole and untrimmed (I always opt for a slightly larger one to ensure generous portions for everyone during the holidays!)
- 2 tablespoons olive oil, plus more for searing
- 1 tablespoon Dijon mustard (optional, but I find it adds a lovely tang and helps the seasoning adhere)
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- Butcher’s twine, for trussing (don’t skip this, it’s crucial for keeping your stuffing in!)
- 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 (or a mix of your favorite wild mushrooms for added complexity)
- 1/2 cup dry white wine or beef broth (I lean towards white wine for a brighter flavor)
- 5 ounces (approx. 140g) fresh baby spinach, roughly chopped
- 1/2 cup panko breadcrumbs (for texture and absorption)
- 1/2 cup grated Parmesan cheese (freshly grated is always superior)
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 large egg yolk, lightly beaten (this acts as a binder and enriches the stuffing)
- Salt and freshly ground black pepper to taste
- Optional: 2-3 slices prosciutto, finely diced and lightly crisped (for an extra layer of savory depth)
- For the Optional Red Wine Reduction Sauce:
- 1 tablespoon olive oil
- 1 small shallot, finely minced
- 1/2 cup dry red wine (something you’d enjoy drinking!)
- 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
Preparation of the Stuffing
-
Sauté the Aromatics: Grab a large skillet or sauté pan and heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted and is gently shimmering, add your finely minced shallots. Cook them for about 3-5 minutes, stirring occasionally, until they become translucent and wonderfully fragrant. This step is key to building a flavorful base for your stuffing. Next, toss in the minced garlic and cook for another minute until you can really smell that characteristic garlicky aroma – but be careful not to let it brown, as burnt garlic can taste bitter.
-
Cook the Mushrooms: Now it’s time for the star of our stuffing: the mushrooms! Add your finely chopped cremini mushrooms to the pan. Increase the heat slightly to medium-high. You want to cook these, stirring frequently, until they release their moisture and start to brown, which usually takes about 8-10 minutes. This browning develops a deep, earthy flavor through the Maillard reaction. If you’re using prosciutto, this would be the time to add it, allowing it to crisp up alongside the mushrooms, adding another layer of savory goodness to what will become the Best Christmas Stuffed Beef Tenderloin.
-
Deglaze and Wilt Spinach: Once the mushrooms are nicely browned, pour in the 1/2 cup of dry white wine or beef broth. Use a wooden spoon to scrape up any delicious browned bits from the bottom of the pan – that’s pure flavor! Let this simmer for 2-3 minutes until most of the liquid has evaporated. Then, add the fresh baby spinach to the pan. It will look like a lot, but it will quickly wilt down. Stir it in until it’s completely wilted and any remaining moisture has evaporated. You really want to ensure the stuffing isn’t too wet, or it will make your beautiful tenderloin soggy.
-
Cool and Combine Stuffing Ingredients: Transfer the mushroom and spinach mixture to a large bowl. Allow it to cool for about 10-15 minutes. This cooling step is important before adding the egg yolk and cheese, as you don’t want to cook them prematurely. Once cooled slightly, stir in the panko breadcrumbs, grated Parmesan cheese, fresh parsley, fresh thyme, and finely chopped rosemary. Season generously with salt and freshly ground black pepper. Finally, add the lightly beaten egg yolk and mix everything thoroughly until well combined. Taste your stuffing at this point! This is your chance to adjust seasoning before it goes into the beef. Set the stuffing aside while you prepare the beef.
Preparing the Beef Tenderloin for Stuffing
-
Trim the Tenderloin: Place the beef tenderloin on a clean cutting board. Using a sharp, thin knife, carefully trim away any silver skin (the tough, silvery membrane that won’t render during cooking) and excess fat. The silver skin can be tricky; try to slip your knife underneath it and angle the blade upwards, away from the meat, as you pull the silver skin taut. You want your tenderloin to be as lean and uniform as possible. Don’t worry if you take a tiny bit of meat with it; better to have a clean tenderloin than chewy silver skin. This foundational step is key for achieving the perfect texture for your Best Christmas Stuffed Beef Tenderloin.
-
Butterfly the Tenderloin: This is where we create the pocket for our glorious stuffing! Lay the trimmed tenderloin on your cutting board with the narrower, tail end facing away from you. Starting about one-third of the way from one long edge, use a very sharp knife to make a horizontal cut down the length of the tenderloin, almost but not quite all the way through, stopping about 1/2 to 3/4 inch from the opposite edge. Imagine opening a book. Now, open that ‘book’ flat. You’ll have two flaps. Now, if your tenderloin is particularly thick, you might need to make a second, similar cut into the thicker side, opening it up again to create a more uniform, flat surface. The goal is to open the tenderloin into a relatively even rectangular slab, roughly 1/2 to 3/4 inch thick. This technique ensures even cooking and plenty of surface area for your delicious stuffing.
-
Pound to Even Thickness (Optional but Recommended): For an even more uniform thickness, cover the butterflied tenderloin with a piece of plastic wrap. Using a meat mallet or the back of a heavy skillet, gently pound the thicker areas until the entire slab is roughly 1/2-inch thick. Be gentle, as tenderloin is quite delicate. This step ensures that every part of your stuffed beef cooks at the same rate.
-
Season the Beef: Remove the plastic wrap. Lightly brush the inside surface of the beef (the side that will be covered by the stuffing) with about 1 tablespoon of olive oil, and if using, a thin layer of Dijon mustard. Season this inside surface generously with half of the sea salt and black pepper. The Dijon mustard not only adds a subtle, delicious tang but also acts as a fantastic adhesive for your seasonings. Don’t be shy with the seasoning here – it’s going to flavor the entire roast from the inside out.
Stuffing and Trussing the Beef Tenderloin
-
Spread the Stuffing: Take your prepared mushroom and spinach stuffing and evenly spread it over the seasoned, butterflied surface of the beef tenderloin, leaving a 1-inch border along all edges. Ensure the stuffing is distributed relatively evenly. You don’t want too much in one spot, or it might burst during cooking. The vibrant colors of the stuffing against the deep red beef are already making this look like a festive centerpiece!
-
Roll the Tenderloin: Carefully, starting from one of the long edges, tightly roll the beef tenderloin into a log. Take your time with this step, ensuring the stuffing remains inside as you roll. A tight roll is crucial for maintaining the shape and keeping the stuffing secure during cooking. If it feels a little loose, gently squeeze it as you roll to tighten it up.
-
Truss the Beef: This is a critical step for creating the gorgeous, even shape that makes this the Best Christmas Stuffed Beef Tenderloin. Cut several pieces of butcher’s twine, each about 12-18 inches long. Place the rolled tenderloin seam-side down on your cutting board. Starting in the middle, slide a piece of twine underneath the tenderloin and bring the ends up over the top. Tie a tight knot to secure the roll. Repeat this process every 1 to 1.5 inches down the entire length of the tenderloin. You can also make a long running string and loop it around, but individual ties give you more control. Then, take another piece of twine and run it lengthwise underneath the tenderloin, looping it around the end ties, to create an even more secure structure. This ensures your stuffed tenderloin holds its shape beautifully and cooks evenly.
-
Final Seasoning: Brush the outside of the trussed tenderloin with the remaining 1 tablespoon of olive oil (and another thin layer of Dijon mustard if desired). Season the entire exterior generously with the remaining sea salt and freshly ground black pepper. This exterior seasoning will create a beautiful crust. Now your showstopping roast is ready for the oven!
Cooking the Stuffed Beef Tenderloin
-
Preheat Oven and Prepare Roasting Pan: Preheat your oven to a robust 425°F (220°C). Prepare a roasting pan by placing a wire rack inside it. This allows air to circulate around the roast, promoting even cooking and a beautiful crust. If you don’t have a rack, you can create a makeshift one with a bed of carrots, celery, and onions, which will also add flavor to any pan drippings for gravy later.
-
Sear for a Golden Crust (Highly Recommended): This step is non-negotiable for that incredible flavor and presentation! Heat 1-2 tablespoons of olive oil in a large, oven-safe skillet (cast iron works wonderfully here) over medium-high heat until it’s shimmering and just starting to smoke. Carefully place the trussed tenderloin into the hot skillet. Sear it on all sides for about 2-3 minutes per side, turning with tongs, until a rich, golden-brown crust has formed all around. This searing locks in juices and builds incredible flavor that you simply can’t achieve with roasting alone. If your skillet isn’t oven-safe, transfer the seared tenderloin to your prepared wire rack in the roasting pan.
-
Roast the Tenderloin: Carefully transfer the seared tenderloin (in its oven-safe skillet or on the roasting rack) to the preheated oven. Roast for approximately 30-45 minutes, depending on the thickness of your tenderloin and your desired doneness. This is where a good meat thermometer is your best friend! For medium-rare, aim for an internal temperature of 125-130°F (52-54°C). For medium, aim for 130-135°F (54-57°C). Remember, the temperature will rise by 5-10 degrees while the meat rests. Insert the thermometer into the thickest part of the tenderloin, avoiding the stuffing. Check the temperature periodically to avoid overcooking; beef tenderloin cooks quickly and can dry out if left in too long. The aroma filling your kitchen will be absolutely divine, signalling that your Best Christmas Stuffed Beef Tenderloin is well underway!
Resting and Serving the Best Christmas Stuffed Beef Tenderloin
-
Rest the Meat: This step is absolutely crucial and often overlooked! Once your beef tenderloin reaches your desired internal temperature, carefully remove it from the oven and transfer it to a clean cutting board. Tent it loosely with aluminum foil. Let it rest for at least 15-20 minutes. During this resting period, the juices that have been pushed to the center of the roast during cooking will redistribute throughout the meat, resulting in a much more tender, juicy, and flavorful final product. If you cut into it too soon, those precious juices will simply run out onto your cutting board, leaving you with drier meat. Patience is a virtue, especially when it comes to the holidays!
-
Remove Twine and Slice: After the tenderloin has rested, carefully snip and remove all the butcher’s twine. Using a very sharp carving knife, slice the tenderloin into thick, generous medallions, about 1 to 1.5 inches thick. You’ll see the beautiful swirl of the stuffing peeking out, which is always such a satisfying sight. Arrange the slices on a warm serving platter. You can garnish with a sprinkle of fresh parsley or a few sprigs of rosemary for an extra festive touch.
-
Serve: Present your magnificent Best Christmas Stuffed Beef Tenderloin immediately. It pairs wonderfully with classic holiday sides like mashed potatoes, roasted asparagus, glazed carrots, or a fresh green salad. Each slice promises a tender bite of perfectly cooked beef, complemented by the savory, aromatic stuffing. Enjoy the cheers and compliments from your guests – you’ve earned them!
Optional Red Wine Reduction Sauce
While the stuffed beef tenderloin is delicious on its own, a simple red wine reduction sauce can elevate it to an even more luxurious holiday dish. It’s surprisingly easy to make and adds a touch of gourmet sophistication.
-
Sauté Shallots: While the beef is resting (or immediately after removing it from the pan), drain off any excess fat from the roasting pan or skillet, leaving about 1 tablespoon of drippings. Add 1 tablespoon of olive oil to the pan and place it over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan as you go. These caramelized bits are packed with flavor!
-
Deglaze with Wine: Pour in the 1/2 cup of dry red wine. Increase the heat to medium-high and bring it to a simmer, stirring constantly and continuing to scrape up any fond (the delicious browned bits) from the bottom of the pan. Let the wine reduce by half, which usually takes about 3-5 minutes. The alcohol will cook off, leaving behind a concentrated, rich wine flavor.
-
Add Broth and Reduce: Stir in the 1 cup of beef broth and the 1/2 teaspoon of fresh thyme leaves. Bring the sauce to a gentle simmer and let it cook, uncovered, for about 5-10 minutes, or until the sauce has reduced by about one-third to half and has a slightly syrupy consistency. It should coat the back of a spoon. Taste the sauce and season with salt and freshly ground black pepper as needed. Remember, the sauce will intensify in flavor as it reduces, so season cautiously.
-
Finish with Butter: Remove the pan from the heat. Whisk in the cold butter, a piece at a time, until it’s fully melted and incorporated. This step, called “monter au beurre,” adds a beautiful sheen, enriches the flavor, and slightly thickens the sauce, giving it a velvety texture. Do not boil the sauce after adding the butter, or it may separate. Serve this exquisite red wine reduction alongside your slices of Best Christmas Stuffed Beef Tenderloin for an unforgettable holiday meal.
Conclusion:
If there’s one recipe that truly encapsulates the spirit of celebration and gourmet dining without the fuss, it’s the one we’ve just explored. I genuinely believe this stuffed beef tenderloin is more than just a meal; it’s an experience waiting to happen in your kitchen. We’ve meticulously crafted a guide to help you achieve a dish that is not only visually stunning but also incredibly rich in flavor, promising a succulent tenderness that will melt in your mouth with every bite. The secret truly lies in the harmonious blend of premium beef with a thoughtfully prepared, aromatic stuffing that permeates the entire cut, elevating it from a simple roast to a culinary masterpiece. This isn’t just about cooking; it’s about creating unforgettable moments around the dining table, impressing your loved ones, and savoring the joy of a truly exceptional meal that you’ve prepared with your own hands. The effort, while seemingly grand, is so rewarding, and the steps are designed to be approachable for any home cook eager to impress.
Now that you’ve mastered the core technique, let’s talk about how to truly make this dish sing on your plate. For an absolutely perfect pairing, I highly recommend serving generous slices of the tenderloin alongside creamy mashed potatoes or a decadent potato gratin, which will beautifully soak up any remaining juices and add a comforting texture to your meal. Roasted asparagus, glazed carrots, or tender green beans with toasted almonds are fantastic vegetable accompaniments, offering vibrant colors and a delightful crunch to balance the richness of the beef. Don’t forget a superb sauce! A classic red wine reduction or a light horseradish cream sauce can truly elevate the experience, cutting through the richness and adding another layer of sophisticated flavor. If you’re feeling adventurous, consider a wild mushroom ragout on the side – the earthy notes would complement the beef exquisitely.
Beyond serving suggestions, there are wonderful variations you can explore to customize this recipe to your palate or what you have on hand. For the stuffing, while our core recipe is phenomenal, feel free to experiment with different cheeses like fontina or smoked gouda for an added dimension. Incorporating finely chopped dried cranberries or apricots can introduce a lovely sweet-tart counterpoint, especially if you’re leaning into a festive theme. A handful of toasted pecans or walnuts can provide an interesting textural element and nutty flavor. For a touch of Mediterranean flair, try sun-dried tomatoes and spinach in your stuffing. If you prefer a slightly different herb profile, fresh rosemary and thyme are always winners with beef, and a pinch of smoked paprika can add a subtle depth. The beauty of this recipe is its adaptability, allowing you to tailor it to your preferences while maintaining its impressive core.
This recipe, my friends, is designed to be a centerpiece, a showstopper, and truly the kind of dish that becomes a cherished tradition. When you’re thinking about creating something truly special for the holiday season, I firmly believe that this will be your go-to. It’s not just a recipe for a special occasion; it’s a recipe that makes the occasion special. Without a doubt, you’ll discover that preparing this meal is an act of love and culinary artistry. This is why I’m confident you’ll find it to be the Best Christmas Stuffed Beef Tenderloin you’ve ever tasted or prepared. Its festive appeal, combined with its undeniable deliciousness, makes it perfect for creating those cherished holiday memories.
I am genuinely excited for you to bring this incredible dish to your own table. I encourage you, with all my heart, to set aside some time, gather your ingredients, and embark on this wonderful cooking adventure. Once you’ve experienced the joy of preparing and tasting this exquisite meal, I would absolutely love to hear about it! Please, come back and share your cooking triumphs, your personal twists, and any serving ideas you came up with. Did you make any substitutions? What did your guests say? Your feedback and shared experiences are what make this culinary community so vibrant and inspiring. Don’t hesitate – dive in and create your own unforgettable feast! Happy cooking!
Best Christmas Stuffed Pork Tenderloin
Transform your holiday table into an unforgettable culinary masterpiece with this perfectly roasted, golden-brown pork tenderloin, sliced to reveal a vibrant, savory mushroom and spinach stuffing. This show-stopping centerpiece embodies the spirit of festive celebration, promising a truly luxurious experience for your loved ones, perfect for sharing joyous moments and creating lasting memories.
Ingredients
-
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
-
Step 1
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, being careful not to let it brown. -
Step 2
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. If using prosciutto, add it now to crisp up alongside the mushrooms. -
Step 3
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 and any remaining moisture has evaporated. -
Step 4
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 generously with salt and pepper. Add lightly beaten egg yolk and mix thoroughly. Taste and adjust seasoning. Set aside. -
Step 5
Place pork tenderloin(s) on a clean cutting board. Using a sharp, thin knife, carefully trim away any silver skin and excess fat. Aim for a lean and uniform tenderloin. -
Step 6
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 (leaving 1/2 to 3/4 inch intact). Open the ‘book’ flat. If thick, make a second cut into the thicker side to create an even rectangular slab, roughly 1/2 to 3/4 inch thick. If using multiple tenderloins, you may need to arrange them to create a larger, flatter surface area for stuffing. -
Step 7
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, ensuring even cooking. -
Step 8
Remove plastic wrap. Lightly brush the inside surface of the pork with 1 tablespoon of olive oil, and if using, a thin layer of Dijon mustard. Season this inside surface generously with half of the sea salt and black pepper. -
Step 9
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. Ensure even distribution to prevent bursting during cooking. -
Step 10
Carefully, starting from one of the long edges, tightly roll the pork tenderloin into a log, ensuring the stuffing remains inside and the roll is firm and secure. -
Step 11
Cut several pieces of butcher’s twine (12-18 inches each). Place the rolled tenderloin seam-side down. Starting in the middle, tie tight knots every 1 to 1.5 inches down the entire length. Optionally, run another piece of twine lengthwise underneath, looping around the end ties for extra security. This ensures the stuffed tenderloin holds its shape and cooks evenly. -
Step 12
Brush the outside of the trussed pork tenderloin with the remaining 1 tablespoon of olive oil (and another thin layer of Dijon mustard if desired). Season the entire exterior generously with the remaining sea salt and freshly ground black pepper for a beautiful crust. -
Step 13
Preheat your oven to 425°F (220°C). Prepare a roasting pan by placing a wire rack inside it to allow air circulation. Alternatively, use a bed of carrots, celery, and onions. -
Step 14
Heat 1-2 tablespoons of olive oil in a large, oven-safe skillet (like cast iron) over medium-high heat until shimmering. Carefully place the trussed pork tenderloin into the hot skillet. Sear on all sides for about 2-3 minutes per side, turning with tongs, until a rich, golden-brown crust forms. If your skillet isn’t oven-safe, transfer the seared tenderloin to your prepared wire rack in the roasting pan. -
Step 15
Transfer the seared tenderloin to the preheated oven. Roast for approximately 30-45 minutes, depending on thickness and desired doneness. Use a meat thermometer: aim for 145-150°F (63-66°C) for medium-well pork, remembering the temperature will rise by 5-10 degrees while resting. Insert the thermometer into the thickest part, avoiding the stuffing. -
Step 16
Once the pork tenderloin reaches your desired internal temperature, remove it from the oven and transfer to a clean cutting board. Tent loosely with aluminum foil and let rest for at least 15-20 minutes. This allows juices to redistribute, resulting in tender, juicy, and flavorful meat. -
Step 17
After resting, carefully snip and remove all butcher’s twine. Using a very sharp carving knife, slice the tenderloin into thick, generous medallions (about 1 to 1.5 inches thick) to reveal the beautiful stuffing. Arrange slices on a warm serving platter and garnish with fresh parsley or rosemary. -
Step 18
Present your magnificent stuffed pork tenderloin immediately. It pairs wonderfully with classic holiday sides like mashed potatoes, roasted asparagus, glazed carrots, or a fresh green salad. -
Step 19
While the pork is resting, drain excess fat from the roasting pan/skillet, 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, scraping up any browned bits. -
Step 20
Pour in 1/2 cup of non-alcoholic red wine substitute or additional beef broth. Increase heat to medium-high, bring to a simmer, stirring constantly and scraping up fond. Let reduce by half (3-5 minutes). -
Step 21
Stir in 1 cup of beef broth and 1/2 teaspoon of fresh thyme leaves. Bring to a gentle simmer and cook, uncovered, for 5-10 minutes until reduced by one-third to half and slightly syrupy. Taste and season with salt and pepper. -
Step 22
Remove pan from heat. Whisk in cold butter, a piece at a time, until fully melted and incorporated for a velvety texture. Do not boil after adding butter. Serve this exquisite reduction alongside your sliced stuffed pork tenderloin.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.