This stuffed pork tenderloin has become my go-to showstopper whenever I want a holiday-worthy main without too much fuss. I first tried this combination one winter when I had leftover dried apricots and a soft herbed cheese in the fridge; the tart fruit against creamy cheese and savory pork created a balance that felt celebratory yet approachable. Each slice reveals a ribbon of filling — glossy spinach studded with apricots and cranberries, softened by the melty, tangy Boursin. The meat stays juicy because of the roll-and-rest method, and the balsamic glaze caramelizes into a shiny, flavorful finish.

I discovered that butterflying and rolling the loin is the key to an even cook and beautiful presentation. With a little patience trimming silver skin and tying the roll, anyone can make this. The texture is an appealing contrast: tender, just-pink pork, creamy cheese and slightly chewy dried fruit, all glazed in a sweet-tangy balsamic finish. It’s a dish that makes guests pause — then dive in for seconds.

Ingredients

• Pork tenderloin (2 pounds): Choose a single, even-sized loin between 1 1/2 and 2 1/2 lb for even cooking. Look for a loin with minimal fat; remove the silver skin before stuffing for tenderness. If you prefer, ask your butcher to butterfly it.
• Frozen spinach (12 ounces): Saves time and gives consistent texture; thaw and squeeze thoroughly to remove excess moisture so the cheese doesn’t become soupy. Fresh spinach can be substituted if wilted and squeezed dry first.
• Garlic (1 teaspoon, minced): Use fresh minced garlic for bright flavor; jarred minced garlic works in a pinch but reduce slightly if very pungent.
• Dried apricots and dried cranberries (1/2 cup each): Choose unsulphured apricots if possible for a fresher flavor; chop apricots if large. These add sweet-tart contrast and chewiness in each slice.
• Boursin cheese (5.2 ounces): Gives a creamy, herbed tang that melts beautifully. Goat cheese or cream cheese may be used if preferred — expect a slightly different tang and texture.
• Balsamic glaze ingredients: 1/4 cup balsamic vinegar, 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp brown sugar, 2 tsp Dijon mustard — these reduce to a sticky, glossy finish. Adjust sweetness slightly depending on balsamic acidity.
• Seasonings: 1 tbsp fresh chopped rosemary, 1 tsp lemon zest, 1 tsp minced garlic (or two fresh cloves), and 1 tsp salt — these brighten and anchor the filling and glaze.

Instructions

Prepare the oven and loin: Preheat the oven to 350°F. Remove silver skin by sliding a sharp knife under the thin, shiny membrane along the length of the tenderloin and pulling it away while cutting gently. Trimming this ensures tenderness and allows the meat to lay flat when butterflied. Butterfly the loin: Place the loin on a large cutting board. With a very sharp knife, slice horizontally through the long side about three quarters of the way, opening the piece like a book so it remains one connected piece. If needed, pound gently to even thickness (about 1/2 inch) for an even roll and consistent cooking. Prepare the filling: Thaw the frozen spinach in the microwave and squeeze firmly in paper towels to remove water. Pulse spinach, minced garlic, apricots and cranberries in a food processor until slightly chunky — you want some texture. Transfer to a bowl and stir in the Boursin until evenly combined. Season lightly with a pinch of salt and lemon zest to brighten. Fill and roll: Spread the cheese and spinach mixture in an even layer across the butterflied loin, leaving a 1/2-inch border. Tightly roll the pork across the short direction so the seam is on the bottom, then tie at 1 1/2-inch intervals with butcher twine to hold shape. A tight roll helps meat cook uniformly and keeps the filling inside. Assemble glaze and roast: Place the tied roll on a sheet of foil on a rimmed baking sheet. Fold foil edges up to catch glaze. Whisk balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon, chopped rosemary, lemon zest, minced garlic and salt until smooth. Pour and brush the glaze over the roll, reserving a small amount to finish after roasting. Bake and rest: Roast at 350°F for about 40 minutes or until an instant-read thermometer inserted into the center reads 145°F. Remove from oven and tent loosely with foil; rest 10 minutes before slicing. Resting lets juices redistribute so each slice stays moist while the center finishes to a safe, slightly pink doneness.

Storage Tips

Refrigerate cooled leftovers in an airtight container for up to 3 days. For best texture, slice and place parchment between layers. To freeze, arrange slices in a single layer on a baking sheet until firm, then transfer to freezer bags and freeze up to 3 months. Reheat in a 325°F oven covered with foil until warmed through, or gently in a skillet with a splash of water and a lid to retain moisture. Avoid microwaving at high power, which can make the pork dry and the cheese grainy.

Ingredient Substitutions

If you can’t find Boursin, use 5 ounces goat cheese blended with 2 tablespoons cream cheese for a similar tang and creaminess. Substitute fresh spinach (6 cups raw) that has been wilted and squeezed dry for the frozen version; cook and cool before incorporating. For a gluten-free option, swap tamari or coconut aminos for the soy sauce. If fresh rosemary is unavailable, 1 teaspoon dried rosemary, minced, will work — rehydrate briefly in a tablespoon of warm water to release flavor.

Serving Suggestions

Serve slices on a warm platter with extra warm glaze in a small pitcher for drizzling. Pair with creamy mashed potatoes or herb roasted baby potatoes and a crisp green salad to cut the richness. For a holiday plate, add roasted root vegetables and a simple arugula salad dressed with lemon vinaigrette. Garnish with fresh rosemary sprigs and a little extra lemon zest to brighten the glaze and add visual contrast.

Cultural Background

Stuffed and rolled meats are a classic technique across many cuisines — from French roulades to Italian braciole. This American interpretation emphasizes sweet-and-savory balance using dried fruits, a tradition rooted in European holiday cooking, where preserved fruit and cheese paired with meat to create celebratory flavors. The balsamic reduction lends an Italian-inspired acidity that modernizes the classic roulade approach.

Seasonal Adaptations

In winter, swap dried apricots for cherries or figs and add a splash of orange juice to the glaze for citrus warmth. Spring and summer calls for lighter fillings: omit dried fruit and add roasted red peppers and fresh basil with a lemony ricotta. For autumn, fold in toasted chopped pecans into the filling for crunch and swap brown sugar for maple syrup in the glaze for deeper sweetness.

Meal Prep Tips

Assemble the roulade the night before and keep chilled on a rimmed pan to catch any juices. Brush with glaze just before roasting to prevent the sugar from over-caramelizing while chilled. For multiple loins, roast on separate pans spaced well apart so air circulates; rotate pans halfway through cooking. Use an instant-read thermometer to take the guesswork out of timing when preparing several at once.

With simple, confident techniques and thoughtful finishing, this stuffed pork tenderloin becomes a dinner you’ll repeat whenever you want to impress. It’s showy but comforting — perfect to share with friends and family.