Christmas Tenderloin Recipe Recipes Recipe For Stuffed

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STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.

Provided by ciaofraz

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 5

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil, or as needed
10 white mushrooms, minced
1 shallot, minced
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon ground black pepper
¼ teaspoon salt
¼ cup chopped fresh parsley
2 cups fresh spinach
1 teaspoon Dijon mustard
1 (2 pound) pork tenderloin, butterflied and pounded flat
4 slices prosciutto
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
  • Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
  • Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Nutrition Facts : Calories 295.6 calories, Carbohydrate 4.2 g, Cholesterol 88.7 mg, Fat 16.2 g, Fiber 1 g, Protein 32.1 g, SaturatedFat 4.1 g, Sodium 439.6 mg, Sugar 1.1 g

STUFFED BEEF TENDERLOIN



Stuffed Beef Tenderloin image

This is for people that you really , really love and/or that you want to really, really love you!!! It is excellent. I have on occasion added about 1/2 cup blue cheese to the stuffing, or used my shrimp and crab stuffing in place of this recipe. Whatever you put into it, it is totally wonderful.

Provided by Georgia Girl

Categories     Roast Beef

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 lbs beef tenderloin
1/4 cup butter
1 medium onion, finely diced
1/2 cup celery, finely chopped
1 (4 ounce) can mushrooms, drained
1 clove garlic, minced
2 cups soft breadcrumbs
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried basil
1/8 teaspoon dried parsley flakes
2 tablespoons kikkoman teriyaki sauce
4 slices thick sliced bacon

Steps:

  • Take the beef tenderloin out of the refrigerator an hour before cooking.
  • Saute the onion, celery, mushrooms and garlic in the butter on low heat until onions and celery are clear and soft.
  • Place the bread crumbs in a bowl and add the salt, pepper, basil,parsley flakes and teriyaki sauce.
  • Add the onion-celery mixture to the bread crumbs, and lightly toss until well blended.
  • Make a lengthwise cut all the way down the tenderloin that goes 3/4 way through the tenderloin to make a pocket for the stuffing.
  • Lightly place the stuffing into the pocket and close the pocket securely with toothpicks.
  • Place the bacon slices on top of the tenderloin.
  • Bake uncovered at 350 degrees for 1 hour for a medium-rare tenderloin.

Nutrition Facts : Calories 855.6, Fat 61, SaturatedFat 25.3, Cholesterol 225.5, Sodium 1042.2, Carbohydrate 11.6, Fiber 1, Sugar 2.7, Protein 61.4

STUFFED BEEF TENDERLOIN



Stuffed Beef Tenderloin image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 12

6 tablespoons butter
1 shallot, diced
2/3 cup dry sherry wine
1/4 cup dried dates, pitted and chopped
1/4 cup dried cranberries
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Kosher salt and freshly cracked black pepper
One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note)
1/3 cup Marcona almonds, crushed
2 tablespoons minced chives
Store-bought horseradish sauce, for serving

Steps:

  • Preheat the oven to 225 degrees F.
  • Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
  • Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
  • Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
  • In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.

STUFFED TENDERLOIN



Stuffed Tenderloin image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

Head roast of tenderloin, approximately 1 to 1 1/2 pounds
Kosher salt
Freshly ground black pepper
Olive oil
3 ounces blue cheese

Steps:

  • Preheat the oven to 450 degrees F.
  • Slice roast open lengthwise in middle to create a pocket, being careful to not slice all the way through.
  • Salt and pepper the meat on all sides.
  • Heat a grill pan over high heat and brush roast with olive oil. Sear the roast on all sides. Remove from the heat, tent with foil and allow to rest for 15 minutes.
  • After the meat has rested, stuff pocket with the blue cheese. Tie the whole thing together with kitchen string. Return the tied meat to the grill pan, place into the oven and cook until it reaches an internal temperature of 125 degrees F, approximately 20 to 25 minutes. Remove from the oven, wrap in aluminum foil and allow to rest 15 minutes before serving.

BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING



Bacon-Wrapped Pork Tenderloin with Apple Stuffing image

This small roast gets the star treatment with an apple and onion stuffing, and it's rolled up in bacon, for even more flavor. Perfect for a weeknight dinner because it bakes in about 20 minutes with a short resting time. We liked this with steamed broccoli and home fries.

Provided by Bibi

Categories     Pork Tenderloin

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 tablespoon real maple syrup
1 (1 1/4 pound) pork tenderloin
salt and ground black pepper to taste
½ medium Fuji apple - peeled, cored, and cut into slices
1 tablespoon minced red onion
2 teaspoons fresh thyme leaves
9 slices bacon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Stir together mustard and maple syrup in a small bowl.
  • Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
  • Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
  • Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
  • Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
  • Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.

Nutrition Facts : Calories 486.1 calories, Carbohydrate 7.3 g, Cholesterol 135.1 mg, Fat 33.4 g, Fiber 0.5 g, Protein 36.7 g, SaturatedFat 11.1 g, Sodium 693.1 mg

TENDER STUFFED PORK TENDERLOIN



Tender Stuffed Pork Tenderloin image

"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 servings.

Number Of Ingredients 11

1 pork tenderloin (3/4 to 1 pound)
1/2 cup chopped onion
2 tablespoons butter
1 cup soft bread crumbs
1/4 cup minced fresh parsley
1/4 teaspoon rubbed sage
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
1 bacon strip

Steps:

  • Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.

CRAB-STUFFED BEEF TENDERLOIN



Crab-Stuffed Beef Tenderloin image

Here's a deliciously different way to serve surf and turf. It's an elegant entree that often appears on my Christmas dinner table.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 13

8 bacon strips
1 beef tenderloin roast (3 pounds)
3 pouches (6 ounces each) lump crabmeat
1 cup water, divided
1/2 cup burgundy wine or beef broth
2 teaspoons lemon juice
2 tablespoons minced green onion
1 tablespoon butter
1 tablespoon steak sauce
1 teaspoon soy sauce
1 teaspoon browning sauce, optional
1 teaspoon sugar
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes

Steps:

  • In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef. , Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes. , Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.

Nutrition Facts :

CHRISTMAS PORK TENDERLOIN



Christmas Pork Tenderloin image

Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be halved to serve a smaller crowd.

Provided by Rhoda Boone

Categories     Pork Tenderloin     Christmas     Garlic     Dinner     Spice     Cranberry     Cranberry Sauce     Rosemary     Bacon

Yield 8 servings

Number Of Ingredients 10

5 garlic cloves, peeled
1 tablespoon freshly ground black pepper
1 tablespoon ground allspice
1 tablespoon kosher salt
1 tablespoon light brown sugar
3 tablespoons rosemary leaves, plus 6 sprigs
2 tablespoons extra-virgin olive oil, plus more for brushing
2 large pork tenderloins (about 3 pounds)
12 ounces thin-sliced bacon (about 12 slices)
Cranberry sauce (for serving; optional)

Steps:

  • Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
  • Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
  • Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.
  • Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.
  • Do Ahead
  • Pork can be rubbed 1 day ahead. Cover and chill.

STUFFED PORK TENDERLOIN



Stuffed Pork Tenderloin image

Stuffed Pork Tenderloin with lemon mushroom stuffing and creamy mushroom sauce.

Provided by strangeinplaces

Time 2h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • First, make the stuffing. Melt the butter with the oil in a large non-stick frying pan on medium heat.
  • Add the onions and cook for about 10 minutes, stirring occasionally - until the onions are translucent and soft. Add the sage, thyme, lemon juice and lemon zest and stir.
  • Turn the heat down a little and gradually add the breadcrumbs, stirring continuously so they absorb the butter and bulk up the mixture. If the breadcrumbs are too dry and there is no more butter to absorb, add a little more butter and melt it in. Transfer the mixture to a bowl and allow to cool.
  • Cut a slit about 3/4 of the way into the pork loins, along their full length. Flatten out in order to fill this pocket with the stuffing
  • Position the rashers of bacon side-by-side on a lightly greased large baking tray. The idea is that the bacon should be the length of the loin, so 6-8 depending on the sizes. Place the slit tenderloin on top of them. Fill the pocket with the stuffing mixture.
  • Close up the loin bit by bit by stretching the bacon and using it to seal up the pork. Try and get the join underneath the loin to keep it closed. Do this all the way along until the pork is wrapped up like a big parcel
  • Roast in a preheated oven at 200 degrees for 20-25 minutes, turning over halfway through. The bacon should be just crispy. Leave to rest for 5 minutes before slicing.
  • For the sauce:
  • Heat the oil and butter in a pan and sautee the mushrooms for about 5 minutes
  • Add the white wine, bay leaf & peppercorns and boil rapidly to reduce by half .Add the vegetable stock and cook for a further 5 minutes on a medium heat.
  • Stir in the mustard and then the cream. Season well. Simmer gently for 5 minutes. Serve the sauce around the pork

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