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.
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
2
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.
3
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.
4
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
5
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.
6
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.
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