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Stuffed Pork Tenderloin with Caramelized Onions, Spinach, Goat Cheese, and Cranberry Sauce Recipe

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4.8 from 44 reviews

This Stuffed Pork Tenderloin recipe is a savory and elegant holiday dish featuring caramelized onions, wilted spinach with garlic, tangy cranberry sauce, and creamy goat cheese. The tender pork is butterflied, filled with flavorful ingredients, rolled, and roasted to juicy perfection, making it a perfect centerpiece for festive dinners.

Ingredients

Caramelized Onions

  • 1 tbsp unsalted butter
  • 1/2 tsp salt
  • 3 tbsp fresh sage, finely chopped
  • 1 sweet onion, sliced thinly (about 1/8-inch)

Spinach Filling

  • 3 cups fresh spinach
  • 3 cloves garlic, freshly minced
  • 1 tbsp unsalted butter

Pork Tenderloin

  • 1/2 tsp salt
  • 6 oz crumbled goat cheese
  • 1 boneless pork tenderloin (1 to 2 lb, butterflied lengthwise)
  • 1/2 cup cranberry sauce
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. Caramelize the Onions: Heat a large pot over medium-low heat and add 1 tablespoon of unsalted butter. Add the thinly sliced onions with a pinch of salt and stir. Cook, stirring often, for about 40 minutes until the onions are deeply caramelized but not burnt. Stir in the finely chopped sage, then transfer the onions to a bowl and set aside.
  2. Cook the Spinach and Garlic: In the same pot, add 1 tablespoon of unsalted butter and heat over medium heat. Add the fresh spinach and cook, stirring occasionally, until it wilts. Stir in the freshly minced garlic and cook for 30 seconds until fragrant. Remove from heat and set aside.
  3. Prepare the Pork Tenderloin: Preheat your oven to 450 degrees Fahrenheit. Line a roasting pan or baking sheet with aluminum foil and spray with nonstick spray. Place the pork tenderloin on a cutting board and make a lengthwise cut about 1/4 inch from the bottom, then slice again to fully butterfly the tenderloin open to create a flat surface. Season the inside with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  4. Fill and Roll the Pork Tenderloin: Spread 1/2 cup cranberry sauce evenly over the flat surface of the pork, leaving a one to two inch border around the edges. Layer the wilted spinach on top of the cranberry sauce, followed by the caramelized onions. Sprinkle the crumbled goat cheese evenly over the filling. Roll the pork tenderloin tightly and secure it with kitchen twine. Season the outside with additional salt and pepper.
  5. Roast the Pork Tenderloin: Place the rolled and tied pork on the prepared roasting pan. Roast in the preheated oven for 35 minutes, or until the internal temperature reaches 145 degrees Fahrenheit for a juicy medium doneness.
  6. Rest, Slice, and Serve: Remove the pork from the oven and let it rest for 20 minutes to allow the juices to redistribute. Slice into medallions and serve with extra cranberry sauce, gravy, or your preferred side dishes. Enjoy your flavorful holiday centerpiece!

Notes

  • Be patient while caramelizing onions to fully develop their sweetness and depth of flavor.
  • Use a sharp knife when butterflying the pork tenderloin to get an even, flat surface.
  • Letting the tenderloin rest after roasting is crucial for juicy, tender slices.
  • You can substitute goat cheese with cream cheese or feta for a different flavor.
  • If you prefer less sweetness, reduce the amount of cranberry sauce or serve it on the side.
  • Kitchen twine helps maintain the shape while roasting and ensures even cooking.

Find it online: https://sweetworldtastes.com/stuffed-pork-tenderloin-with-caramelized-onions-spinach-goat-cheese-and-cranberry-sauce-recipe/