Recipes

Holiday Stuffed Pork Tenderloin Glazed with Blackberry Merlot Wine-Infused Jam

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Servings

5

Prep Time

10 min

Cook Time

40 min

Description

Celebrate the season with an elegant centerpiece bursting with flavor. This Holiday Stuffed Pork Tenderloin combines tender, juicy pork with a savory herb stuffing and a luscious blackberry-merlot glaze — perfect for festive gatherings or special family dinners.

Ingredients

Pork

1 large Coleman pork tenderloin (about 1½ lbs)
1 tbsp olive oil
Salt & black pepper, to taste
1 tbsp garlic powder
1 tbsp onion powder

Stuffing

1 ½ cups stale sourdough bread (day-old is best)
⅓ cup each - diced celery, onion and green bell pepper
1 tbsp each - rosemary, thyme, sage
Salt & pepper, to taste
2 tbsp olive oil
¼ cup chicken broth (just enough to moisten)

Glaze

½ cup Jam Vino Blackberry Merlot
1 tbsp Dijon mustard
1 tbsp brown sugar
1 tsp balsamic vinegar
1 tbsp chicken broth
1 tbsp butter

Chef Lorious

Chef Lorious, founded by celebrity chef Lori Rogers, blends Southern comfort with California style. Her signature Jam Vino—a wine-infused, all-natural jam—has been featured in Vanity Fair, Good Morning America, and The View as one of Whoopi Goldberg’s “Favorite Things".

Instructions

In a skillet, sauté onion and garlic in melted butter until tender. Stir in collard greens and bacon; cook 1–2 minutes. Remove from heat and mix with stuffing crumbs and chicken broth until lightly moistened. Season with salt and pepper

Lay pork on a cutting board. With a sharp knife, slice lengthwise down the center, stopping just short of cutting all the way through. Open like a book and gently pound to an even ½-inch thickness. Season both sides with salt, pepper, garlic powder, and smoked paprika.

Spread stuffing evenly down the center. Roll the pork up tightly like a jelly roll and tie with kitchen twine every 2 inches to hold it together.

Heat olive oil in an oven-safe skillet. Sear pork on all sides until golden brown. Transfer skillet to a 400°F oven and roast for 20–25 minutes, until internal temperature reaches 145°F

While pork roasts, whisk together Blackberry Merlot jam, Dijon, brown sugar, balsamic vinegar, and red pepper flakes in a saucepan. Simmer 5–7 minutes until glossy and thick enough to coat a spoon.

Brush pork generously with glaze during the last 5 minutes of roasting. Let rest 10 minutes before slicing. Drizzle with extra glaze for a beautiful shine. Garnish with: Fresh thyme, blackberry halves, and a few festive rosemary sprigs.

Products in This Recipe

Pork Tenderloin

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