Stuffed Pork Tenderloin

It’s traditional to eat pork on the first day of the new year to usher in luck, and this stuffed pork tenderloin is the perfect way to go! Tender pork is wrapped around a succulent filling of stuffing, creating beautiful slices that are absolutely delicious. When you ring in the new year with a stuffed pork tenderloin dinner, you’ll feel luckier with the very first bite!

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New Year’s Day marks the end of an old year and the beginning of a new one. But it also marks the end of a series of holidays and traditions that, for many, begins with Thanksgiving and cruises all the way through December. After feasts, gifts, songs, and family togetherness, New Year’s Day begins a fresh and blessedly calm period of time. Many of us see it as a time to regain our sanity and enjoy a sense of normalcy.

But even New Year’s Day has its traditions. After welcoming in the new year at midnight with festivities and celebration, people often begin the next day with traditions.

It is said that people should refrain from sweeping or dusting on New Year’s Day, for fear of sweeping your good luck away with all that dust. And along those lines, it’s also said that no laundry should be done on New Year’s Day. If you do, you might accidentally “wash away a loved one.” But don’t despair. Opening door and windows allows fresh air and new beginnings to flow into your home. If you’re lucky, that breeze will blow your dust right out the door!

There are plenty of New Year’s Day traditions and superstitions about food as well. Eating a hearty meal on New Year’s Day is said to promote good health in the new year. But be careful what you eat! A chicken dinner will bring poverty in the new year. It will force you to scratch in dirt for your food in the same way that chickens do. But a meal of pork is different. It is said to usher in progress and prosperity.

This stuffed pork tenderloin recipe makes for a beautiful New Year’s Day dish or pretty Sunday dinner. Using store-bought stuffing mix like I did is easy and delicious. But I have to say that taking time to make your own stuffing is even better! Either way, there will be plenty left over to serve as a side dish. If you’re looking for something else to serve alongside this pork tenderloin, we recommend maple glazed carrots. Their hint of maple and ginger flavoring pair perfectly with the pork. If you prefer a cold side, you may love our apple slaw with cranberries for a sweet-tart creamy crunch!

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Directions

• Stuffing Directions
• Prepare the stuffing using your own recipe or by following steps 2 and 3.
• Saute onion and mushrooms in butter until onion is translucent. Add spinach and saute until wilted.
• Prepare stuffing according to directions. Add spinach mixture to prepared stuffing.
• Directions for Tenderloin
• Preheat oven to 425.
  
  Prepare the tenderloin. Rinse the meat under cold water and pat dry. Remove excess fat, then butterfly the tenderloin by slicing down the center, but not all the way.
• Spoon stuffing down center of tenderloin.
• Fold sides of tenderloin over stuffing. Tie kitchen twine around one end of tenderloin, then wrap it around the length of the meat. If you don’t have twine, you can use toothpicks to close the tenderloin. However you must use caution to ensure all toothpicks are removed before carving. Sometimes they can break off in the meat and pose a hazard to those you are serving.
• Tie off the last bit of twine by securing it to one of the lengths already around the meat so that the end of the meat fold up, securing the stuffing inside.
• Lay tenderloin seam-side down in a roasting pan. Bake at 425 for 30 minutes or until the internal pork temperature reaches 145 degrees. Remove twine before carving.

Grandma always said that a recipe is just a guideline. Feel free to adapt my recipes to suit your family’s needs. Be sure to comment below to let us all know how you made this recipe your own!

If you’re looking for more pork recipes, you’ll love our maple pork chops and our old-fashioned ham with pineapple!

Stuffed Pork Tenderloin

Recipe by Chicken Soup with DumplingsCourse: Main Dishes, PorkDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

Tender pork is wrapped around a succulent filling of stuffing, creating beautiful slices that are absolutely delicious.

Ingredients

• For the Stuffing

• 2 tablespoons butter

• 1/2 cup chopped onion

• 1/2 cup chopped mushroom

• 1 cup fresh spinach

• 1 box packaged stuffing mix, prepared according to box directions

• For Tenderloin

• Prepared stuffing (see above)

• 3 lb pork tenderloin

Directions

• Directions for Stuffing
• Prepare the stuffing using your own recipe or by following steps 2 and 3.
• Saute onion and mushrooms in butter until onion is translucent. Add spinach and saute until wilted.
• Prepare stuffing according to directions. Add spinach mixture to prepared stuffing.
• 
  Directions for Tenderloin
• Preheat oven to 425.
  
  Prepare the tenderloin. Rinse the meat under cold water and pat dry. Remove excess fat, then butterfly the tenderloin by slicing down the center, but not all the way.
• Spoon stuffing down center of tenderloin.
• Fold sides of tenderloin over stuffing. Tie kitchen twine around one end of tenderloin, then wrap it around the length of the meat.
• Tie off the last bit of twine by securing it to one of the lengths already around the meat so that the end of the meat fold up, securing the stuffing inside.
• Lay tenderloin seam-side down in a roasting pan. Bake at 425 for 30 minutes or until the internal pork temperature reaches 145 degrees. Remove twine before carving.

Be sure to check out our “Main Dishes” Pinterest board for more pork recipes from all over the internet!