Weeknight elegance with stuffed pork tenderloin

Gretchen Mckay
Pittsburgh Post-Gazette

Pork tenderloin should be a go-to option for weeknight meals because it’s relatively inexpensive and doesn’t take a very long time to cook. Here, it’s served roulade-style, stuffed with a savory mix of goat cheese and spinach and rolled up like a hot dog. A savory apricot-mustard glaze adds an elegant touch.

I stuffed it with goat cheese and spinach, but there’s nothing to say you can’t get creative with your favorite fillings – say, mushrooms and asparagus, feta and sundried tomato, or apples, onion and sage.



PG tested

3 tablespoons olive oil, divided

2 large shallots, thinly sliced

1 clove garlic, thinly sliced

8 ounces fresh baby spinach

Kosher salt and freshly ground black pepper

4 ounces goat cheese, softened

2 tablespoons chopped fresh chives

1 teaspoon lemon zest

2- to 3-pound pork tenderloin, silver skin removed

1 / 4 cup apricot or peach preserves

2 tablespoons unsalted butter

1 tablespoon Dijon mustard

2 teaspoons apple cider vinegar

Heat 1 tablespoon olive oil in a large nonstick skillet or cast-iron pan over medium heat. Add shallots and garlic, and cook 5 minutes, stirring often. Add spinach and cook 1 minute longer, until spinach is wilted. Remove from heat and season with salt and pepper.

With a sharp knife, cut down the long end of the tenderloin, being careful not to cut through the meat, and open it like a book. Place tenderloin between 2 sheets of plastic wrap and using a rolling pin, pound meat until 1 / 2-inch thick.Season with salt and pepper.

In small bowl, mix together goat cheese, chives and lemon zest.

Spread goat cheese mixture and shallot mixture evenly over pork, and then roll up jellyroll style. Secure with toothpicks or tie with kitchen twine.

Preheat oven to 400 degrees.

Reheat the same skillet over medium heat and add remaining 2 tablespoons of oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 3 to 4 minutes per side (6 to 8 minutes total). Transfer the skillet with the tenderloin to the oven and bake for 18 to 20 minutes, or until an instant read thermometer reads 145 degrees in the thickest portion of the meat. Transfer to a cutting board, brush with the pan drippings and rest 10 minutes.

While pork is resting, make sauce: Place apricot or peach preserves, butter and mustard in small saucepan, and cook over medium heat for 1 minute. Stir in vinegar, and mix to combine.

To serve, brush tenderloin with apricot-mustard sauce, and then cut into 1-inch rings. Serve with more sauce for dipping.

Serves 4.

– Gretchen McKay, Post-Gazette