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

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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.

SERVINGS
5
PREP TIME
10 min
COOK TIME
40 min

INGREDIENTS

Pork
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

INSTRUCTIONS

  1. 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.

Find this recipe at:

https://colemannatural.com/kitchen/holiday-stuffed-pork-tenderloin-glazed-with-blackberry-merlot-wine-infused-jam/