Let Me Tell You Why Stuffed Pork Tenderloin Is My Christmas Hero

Alright, the truth? I didn’t even like pork tenderloin for years because it always seemed kind of… boring. But then, I stumbled (and I mean literally stumbled, tripped over the cat, dropped the recipe card) onto this stuffed pork tenderloin idea at my Aunt June’s Christmas way back when. She was always elbow-deep in a glass of sherry (not in the food, thank heavens), and her food had this chaotic, unpretentious charm that made every meal an event. Now, every Christmas, this recipe is basically the opening act and nobody even talks about turkey anymore. If that isn’t a win, I don’t know what is.

Why I Keep Making This (and Why You Might Love It Too)

I make this when I want the house to smell like I’ve been working all day (even if I’ve secretly done the prep in under half an hour). My family eats like they’re auditioning for a food commercial, and there’s never leftovers (unless you actually hide a slice for the next day, like I sometimes do). That combination of savory stuffing and juicy pork, with all the crispy bits? Ugh, too good. Also—real talk—I used to be terrified of butterflying meat, but it’s honestly easier than opening one of those stubborn tin cans with the dodgy pull tabs.

Stuff You’ll Need (and a Few Cheeky Swaps)

1 pork tenderloin (about 2 lbs)—Aunt June swears by ‘free range,’ but whatever looks good at the shop will do
2 large handfuls of fresh spinach (I’ve used kale in a pinch; don’t judge me)
1 cup mushrooms, finely chopped (hello, pre-sliced supermarket mushrooms—they work fine)
1/2 cup breadcrumbs (panko makes it lighter, but any old breadcrumbs do the trick)
1/2 cup crumbled feta or goat cheese (or… I’ve even used a soft cheddar when it’s all I had)
2 cloves garlic, minced (or from the jar, but shhhh…)
2-3 sprigs of fresh thyme, chopped (dried? About half a teaspoon will do)
1 egg (helps bind things, but sometimes I skip it if I’m feeling wild—it still works)
1-2 tbsp olive oil
Salt and pepper, obviously (I probably use too much pepper, be warned)
Bacon strips, enough to wrap (could skip, but why would you?)

How I Pull This Stuffed Pork Tenderloin Together (With a Few Oops Along the Way)

First, butterflying the pork: Lay it out and slice through the thickest part (not all the way, just enough to open it like a book—it’s okay if it’s not perfect). Don’t panic if it looks a bit lopsided. Mine rarely comes out like they do on the cooking shows.
Heat some olive oil in a pan, toss in the mushrooms and garlic. Sauté till everything smells amazing and most of the liquid’s gone. At this point I always sneak a taste. Add the spinach, wilt it down. Let it cool a minute; nobody wants to handle hot stuffing.
Meanwhile, mix the breadcrumbs, cheese, thyme, and (if you want to behave) the egg in a bowl. Add in your cooled veg stuff (I probably use my hands more than is polite here).
Spread this filling onto the pork—don’t go right to the edges or you’ll lose half the stuffing when rolling (ask me how I know…). Roll it up like a wonky burrito. If a bit of stuffing falls out, just poke it back in. Wrap with bacon. Secure with toothpicks or tie with string. If you’re out of both? I’ve used skewers before, or just set it seam-side down and hoped for the best.
Give it a sprinkle of salt and pepper, drizzle with olive oil. Bake at 400°F (about 200°C) on a sheet for 30-35 minutes—sometimes mine’s done at 28, other years it drags on forever, so start checking early. Let it rest! That’s the hard part. If you cut too soon, you’ll regret it (trust me, juicy waterfalls everywhere).
Slice and serve. If you got through this without a single stuffing avalanche, you’re a wizard and I’m jealous.

Notes and Little Discoveries

If you use goat cheese, it makes the stuffing creamy, but feta gives a tangy kick. Muffing up one year with brie made it too gooey… live and learn.
Drizzling a bit of pan juices over the sliced meat? Always better. I ignored this for years. Mistake!
Stale bread can make perfectly good breadcrumbs. I just bash it up in a bag with a rolling pin (good stress relief, too).

Some Variations I’ve Toyed With (Full Honesty)

Added dried cranberries once—looked festive, tasted okay, but kind of overpowered the other stuff
Used sausage instead of cheese once (for my cheese-averse cousin—bless him). It was surprise hit
Tried sun-dried tomatoes once (too strong for me, but maybe you’ll be braver than I was)

About Equipment (You’ll Be Fine, Promise)

A roasting pan is great, but honestly, I sometimes use my big cast iron skillet or even a basic baking tray. If you don’t own kitchen twine, I’ve used dental floss (plain!) in an emergency. Brownie points if you manage to avoid poking yourself with the toothpicks; I never can.

Stuffed Pork Tenderloin , Special Main Dish For Christmas dinner

What About Leftovers?

I’ve read that you should store leftovers in a sealed container for up to 3 days, but honestly, in my house, it never lasts more than a day. If you’re disciplined, cold slices make a fantastic sandwich (or eat straight form the fridge as a late-night snack—been there, no regrets).

Serving This Up Right

We always put the pork on a wooden board and let everyone cut their own slice—family style. My mum insists on gravy, but I say the pan juices are enough. Goes great with some garlicky green beans or crispy roast potatoes like these (I love the BBC Good Food method for spuds).

The Stuff I Wish I’d Known Earlier (Pro Tips, Sort Of)

If you’re tempted to skip the resting step, don’t—one year I did, and ended up with a river of pork juice all over my counter. Lesson learned!
Rolling too tightly squeezes all the filling out; too loose and it unravels. Actually, I find it works better if you just do it gently and accept a bit of messiness.
Forgot to preheat the oven once—never again, just… wait, it’s always worth it.

FAQ: You’ve Actually Asked Me These (or I’ve Asked Myself, Ha)

Can I make this ahead?: Oh definitely. I do all the stuffing and rolling day before; just park it in the fridge and bake fresh. Don’t forget to let it sit out for a bit before baking so it warms up—otherwise the inside takes forever.
Any way to make it dairy-free?: Yep. Just skip the cheese (use more mushrooms or even some cooked rice). The first time I did this it was still delightful, even though I missed the creamy bits.
Could I use pork loin instead of tenderloin?: Technically, yes, but it’s thicker and takes longer. I tried it once, got a bit dry—but maybe you could try brining it first? (That’s a project for another day.)
What if the bacon isn’t crisp?: Just blast it under the broiler/grill for a minute. But keep an eye on it, or you’ll go from crisp to charred real fast (ask me how I learned this…)
Where do you get good kitchen twine?: I actually just grab the multipurpose stuff off Amazon, or sometimes even the supermarket. As long as it’s 100% cotton and uncoated, you’re golden.

If you want a video guide for rolling meat (there’s a knack!), I like this one from Serious Eats – made me finally stop dreading this bit.

If you try this, let me know how it goes and what swaps you make! Christmas or not, this recipe turns dinner into a little celebration. Now, if only someone else would deal with the washing up…

Stuffed Pork Tenderloin , Special Main Dish For Christmas dinner