This stuffed pork tenderloin has earned a permanent spot in my repertoire for holidays and cozy Sunday dinners. I discovered this combination years ago while riffing on a holiday buffet: I wanted something that felt festive, sliced beautifully for a crowd, and stayed juicy even when served at room temperature. The contrast of soft, herbaceous cheese with tart dried fruits and tender pork creates a balance of sweet, savory and bright notes that always gets compliments.

I first made it one December when my in-laws came over and the kitchen smelled like roasted meat and warm vinegar glaze for hours. Rolling the tenderloin and tying it is a satisfying, hands-on step that makes the final slices look like they belong at a dinner party. The balsamic glaze caramelizes and pools in the foil, producing a glossy finish that is irresistible. Though it looks sophisticated, the technique is approachable—if you can butterfly and truss, you'll get beautiful results. This version uses Boursin for a creamy, garlicky filling, but I’ll describe a few swaps if you prefer goat cheese or cream cheese.

Ingredients

• Pork tenderloin: 2 pounds is ideal for stuffing and rolling; choose a single long loin between 1½ and 2½ pounds. Look for a uniform thickness and ask your butcher to trim excess fat or silver skin if you’re uncertain.
• Frozen spinach: 12 ounces, thawed and squeezed dry. Frozen is convenient and consistent—if using fresh, wilt and squeeze the water out in a skillet before using (instructions below).
• Garlic: 1 teaspoon minced in the filling and 1 teaspoon for the glaze; fresh cloves give brighter flavor than jarred.
• Dried apricots: ½ cup, chopped. Pick plump, soft apricots for sweetness and chew—soak briefly in warm water if extra dry.
• Dried cranberries: ½ cup for tart contrast; sweetened cranberries balance the savory cheese nicely.
• Boursin cheese: 5.2 ounces for a creamy, herbed filling. Substitute goat cheese or cream cheese (see substitutions) if preferred.
• Balsamic glaze ingredients: ¼ cup balsamic vinegar, 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 tablespoon brown sugar and 2 teaspoons Dijon mustard to form a glossy, flavorful glaze.
• Seasoning: 1 tablespoon fresh chopped rosemary, 1 teaspoon lemon zest, 1 teaspoon salt—these bring an herbaceous lift to the pork and balancing acidity.

Instructions

Prepare the oven and pork: Preheat the oven to 350°F. Pat the pork dry, then remove silver skin by sliding a sharp knife under the connective tissue and pulling gently while trimming away. Removing silver skin ensures tender slices and helps marinades penetrate. Butterfly the tenderloin: Place the pork on a cutting board. Using a very sharp chef’s knife, slice lengthwise along the longest edge, leaving the loin intact so it opens like a book. Aim for an even thickness by trimming thicker areas—this creates uniform cooking and prevents thin edges from overcooking. Prepare the spinach and filling: Microwave frozen spinach until just thawed, then squeeze thoroughly with paper towels to remove excess water. In a food processor pulse the spinach, garlic, apricots and cranberries until chunky (not puréed). Transfer to a bowl and fold in Boursin until evenly combined—this provides creaminess and seasoning. Assemble and roll: Spread the filling evenly over the butterflied pork leaving a ½" border. Roll the pork in the short direction so it forms a log with the seam at the bottom. Truss with butcher’s twine every 1 inch to hold the roll securely—this helps it roast evenly and slice neatly. Prepare the glaze and roast: Place the tied tenderloin on a large sheet of foil on a rimmed baking sheet, folding edges up. Combine balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon, rosemary, lemon zest, garlic and salt; pour over the tenderloin, turning it to coat. Roast for about 40 minutes or until an instant-read thermometer reaches 145°F in the thickest part. Rest and serve: Remove from oven and tent loosely with foil; rest for 10 minutes to allow juices to redistribute. Cut the twine, slice into 1" medallions—expect a slight blush in the center for perfect juiciness—and spoon additional warmed glaze over slices when serving.

Storage Tips

Cool slices to room temperature before refrigerating to avoid condensation; store in airtight containers for up to 3 days. For longer storage, freeze individual portions laid flat on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Reheat gently in a 325°F oven covered with foil for 10–15 minutes or warm slices in a skillet with a splash of broth to keep them moist. If frozen, thaw overnight in the refrigerator before reheating to maintain texture.

Ingredient Substitutions

If you don’t have Boursin, substitute 5 ounces of soft goat cheese blended with 2 tablespoons cream cheese for a tangier filling, or use full-fat cream cheese and add 1 teaspoon garlic powder and chopped chives. Swap dried apricots with golden raisins or chopped figs for a different sweetness profile; use unsweetened cranberries or cherries if you prefer less sugar. For a gluten-free glaze, replace soy sauce with tamari. If using fresh spinach, sauté until wilted and press out moisture before pulsing into the filling—roughly 6 cups raw spinach wilts to about 1 cup cooked.

Serving Suggestions

Slice into 1" medallions and arrange on a warm platter for a dramatic presentation. Pair with buttery mashed potatoes, roasted root vegetables, or a wild rice pilaf that soaks up extra glaze. For color and freshness, serve with a crisp green salad dressed in lemon vinaigrette. Garnish with additional fresh rosemary sprigs and a light sprinkle of lemon zest to brighten each plate. For a buffet, place extra glaze in a small pitcher for guests to spoon on.

Cultural Background

Stuffed and rolled meats appear across European cuisines—think Italian braciole or French paupiettes—where rolling thin meat around a flavorful filling helps keep lean cuts moist while adding texture and visual appeal. This American interpretation leans on holiday pantry flavors: dried apricots and cranberries, and a balsamic glaze that nods to Mediterranean vinegars. The result is a cross-cultural comfort dish that blends classic roasting techniques with contemporary sweet-sour glazing.

Seasonal Adaptations

In winter, use dried fruits and hearty sides—root vegetables and braised greens—to create a cozy plate. Spring calls for swapping rosemary for thyme and adding a lemony pea salad on the side. For summer, prepare the tenderloin early and serve at room temperature with a vibrant tomato and cucumber salad. Holiday variations can include adding toasted pecans to the filling for crunch or swapping apricots for chopped dried cherries for a festive color contrast.

Meal Prep Tips

Assemble the rolled tenderloin up to 24 hours ahead, wrap tightly in plastic wrap and refrigerate to allow flavors to meld. Bring to room temperature before roasting and bake as directed. If prepping multiple loins, place on a sheet pan and roast together—use double-width foil to contain glaze. Portion cooked slices into meal containers with sides like roasted Brussels sprouts and mashed sweet potato for easy reheats during the week.

Because this dish combines a straightforward technique with elegant presentation, it easily becomes a signature item you’ll make again and again. Invite friends, carve at the table, and enjoy the warm compliments that follow—this is comfort cooking with a celebratory twist.