This stuffed pork tenderloin has been my go-to for holidays and special dinners for years. I first tried a version of this dish during a cramped week between the holidays when I wanted something show-stopping but not fussy. The combination of tender pork, creamy herbed cheese, bright dried fruit and a sticky-sweet balsamic glaze made everyone at the table sit up and take notice. It’s the kind of main course that looks like you spent all day in the kitchen when, in reality, smart prep and a simple rolling technique do most of the work.

The texture contrast here is what makes it memorable: the pork stays juicy thanks to careful rolling and a final rest, while the filling offers pockets of creamy Boursin cheese, slightly chewy dried apricots and tart cranberries with tender spinach woven through. The glaze caramelizes on the exterior and pools around each slice, adding acid and shine that balance the richness. I love serving this when friends come over — it’s impressive, forgiving, and leftovers reheat beautifully.

Ingredients

• Pork tenderloin (2 lb): Choose a single center-cut tenderloin between 1 1/2 and 2 1/2 pounds. Look for an even, cylindrical piece that will butterfly evenly; if your butcher offers to butterfly it for you, take them up on the offer.
• Frozen spinach (12 oz): Thaw and squeeze very dry. I use frozen chopped spinach for convenience — it’s milder and easier to remove moisture from than baby spinach.
• Garlic (1 tsp minced): Adds aromatic depth to the filling and glaze. Fresh minced garlic yields the best bright flavor.
• Dried apricots (1/2 cup) and dried cranberries (1/2 cup): The apricots contribute sweet chew and body, while cranberries add tartness that brightens the whole dish. Chop apricots slightly if they’re large.
• Boursin cheese (5.2 oz): An herbed, creamy cheese that melts into the filling for luxurious texture. Goat cheese or cream cheese can be used as alternatives.
• Balsamic vinegar (1/4 cup) & olive oil (2 tbsp): Form the base of the glaze; balsamic provides acidity and sweetness when reduced.
• Soy sauce (1 tbsp) and brown sugar (1 tbsp): Add umami and caramel notes to the glaze. Use tamari to make the glaze gluten-free.
• Dijon mustard (2 tsp), fresh rosemary (1 tbsp chopped), lemon zest (1 tsp): Build flavor in the glaze and seasoning; rosemary pairs beautifully with pork.
• Salt (1 tsp) and extra black pepper: Season generously, remembering that the filling and glaze add additional salt and umami.

Instructions

Prepare the pork:Preheat the oven to 350°F. Remove any silver skin by sliding a thin knife under the connective tissue and trimming it away; silver skin won’t render and leaves a chewy strip. Place the tenderloin on a cutting board and carefully butterfly it by slicing horizontally along the length without cutting all the way through, opening it like a book so you have a flat piece for stuffing.Defrost and dry spinach:Thaw the 12 oz frozen spinach in the microwave or in a saucepan on low heat, then transfer to a clean kitchen towel or several layers of paper towels and squeeze until no more liquid releases. Excess moisture will make the filling runny and prevent browning.Make the filling:In a food processor pulse the spinach, 1 tsp minced garlic, 1/2 cup dried apricots and 1/2 cup dried cranberries until the fruit is chopped and the mixture is slightly coarse — you want texture, not a paste. Transfer to a bowl and fold in 5.2 oz Boursin cheese until evenly distributed. Taste and adjust seasoning with a touch of salt and pepper.Stuff and roll:Spread the filling evenly over the butterflied pork, leaving a 1/2-inch border. Roll the pork tightly in the short direction so you end up with a log. Secure by tying every 1 to 1 1/2 inches with butcher twine; this keeps the roll compact and promotes even cooking.Prepare the glaze and roast:Lay the tied roll on a large sheet of foil on a rimmed pan and fold the foil up to help contain the glaze. Whisk 1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp brown sugar, 2 tsp Dijon mustard, 1 tbsp chopped rosemary, 1 tsp lemon zest, 1 tsp minced garlic and 1 tsp salt until smooth. Pour half the glaze over the roll, reserving the rest for finishing, and roast at 350°F for about 40 minutes or until an instant-read thermometer reads 145°F in the thickest part.Rest and slice:Remove the tenderloin from the oven and let it rest undisturbed for 10 minutes; this allows juices to redistribute and achieves a slight blush of pink without being underdone. Cut the twine and slice crosswise into 1-inch medallions. Spoon extra warmed glaze over the slices to serve.

Storage Tips

Store leftover slices in an airtight container in the refrigerator for up to three days. To freeze, arrange slices in a single layer on a parchment-lined tray and flash-freeze for 1 hour, then transfer to a freezer bag and freeze up to three months. Reheat gently in a 300°F oven covered with foil for 10–15 minutes, or warm slices in a skillet with a splash of stock to preserve moisture. If you froze the whole roll, thaw overnight in the refrigerator before reheating and use a thermometer to bring it back to 140–145°F safe serving temperature.

Ingredient Substitutions

If you don’t have Boursin, use 6 oz goat cheese for tang or 8 oz cream cheese for a milder texture; soften cream cheese to make it easier to spread. For gluten-free, swap soy sauce for 1 tbsp tamari. Fresh spinach can replace frozen if you sauté it in 1 tbsp olive oil until wilted and all moisture has evaporated, then cool before mixing. Dried apricots may be replaced with chopped dried figs or apples for a seasonal twist; adjust quantity to taste.

Serving Suggestions

Serve sliced medallions over creamy mashed potatoes or a parsnip-potato purée to catch the glaze, with roasted root vegetables or green beans almondine alongside. Garnish with extra chopped rosemary and a thin lemon twist for brightness. For a lighter meal, pair slices with a warm farro salad, arugula and shaved parmesan dressed in a lemon vinaigrette to balance richness.

Seasonal Adaptations

For fall and winter, swap apricots for chopped dried apples and add 1/2 tsp ground cinnamon into the filling for warming notes. In spring, use fresh young spinach sautéed down and swap cranberries for chopped sun-dried tomatoes for a savory turn. During summer, prepare the tenderloin with fresh herbs like basil and toss in slivered toasted almonds for crunch. Small adjustments to fruit and herbs adapt the dish beautifully to seasonal produce.

Success Stories

I served this at a small holiday dinner and a neighbor declared it the best pork she’d ever had — she loved the pockets of sweet fruit and asked for the recipe immediately. Another time, I brought sliced leftovers to a potluck and they were gone first; guests loved the glaze so much I handed out a small jar of extra glaze to encourage seconds. The dish consistently draws compliments for both flavor and presentation.

Meal Prep Tips

Butterfly and assemble the roll up to 24 hours in advance, refrigerate covered, then roast the day you plan to serve it. Tie the tenderloin just before roasting if you prefer; tying early can help flavors meld but may compress the filling slightly. Make the glaze ahead and store refrigerated; warm gently and whisk before pouring over the roasted pork. For entertaining, slice after resting and rewarm briefly on a sheet pan at 300°F for 8–10 minutes before serving.

This stuffed pork tenderloin is a versatile crowd-pleaser that balances elegant presentation with straightforward technique. I hope you enjoy it as much as my family and guests have — make it your own with seasonal swaps and extra glaze at the table for a finishing touch.