If you're looking for a dish that feels festive yet approachable, the Stuffed Pork Tenderloin with Caramelized Onions, Spinach, and Cranberry Sauce Recipe is going to be your new go-to. It’s perfect for special occasions or an elevated weeknight meal when you want something a bit extra without too much fuss. I love how the sweet caramelized onions marry with tangy cranberry sauce and creamy goat cheese inside a tender pork roast—it’s a flavor combo that just sings!
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Why You’ll Love This Stuffed Pork Tenderloin with Caramelized Onions, Spinach, and Cranberry Sauce Recipe
This recipe isn’t just about cooking pork—it’s a warm, comforting celebration of textures and flavors layered perfectly. The slow caramelization of onions brings out their natural sweetness, while fresh spinach adds just the right green freshness. Paired with tangy cranberry sauce and creamy goat cheese, every bite tells a story of careful balance and seasonal charm.
- Texture you want: Tender pork with a soft, creamy filling and lightly wilted spinach
- Flavor that pops: Sweet, tangy, and savory elements working together in harmony
- Everyday ingredients: Uses ingredients you can find at any grocery store year-round
- Works for any night: Elegant enough for holidays, easy enough for a weeknight indulgence
Ingredient Spotlight
Mastering the Stuffed Pork Tenderloin with Caramelized Onions, Spinach, and Cranberry Sauce Recipe is all about choosing fresh, quality ingredients and knowing where you can swap without losing that fantastic flavor.
- Pork Tenderloin: Pick a well-trimmed, fresh cut for even roasting and easy butterflying.
- Cranberry Sauce: Homemade or store-bought works; opt for one with visible whole berries to add texture.
- Goat Cheese: Choose creamy and mild for smoothness that melts into the filling beautifully.
Seasonality & Sourcing
For the freshest taste, look for pork tenderloin at your local butcher or meat counter—late fall and winter are especially great seasons when the flavors feel just right. Sweet onions for caramelizing shine in autumn, while fresh spinach is widely available year-round but is sweetest in spring and fall. Cranberry sauce feels like a holiday staple, but you’ll find it any time of year, and making your own is surprisingly simple with fresh or frozen berries to maximize freshness and flavor.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to a blazing 450°F—this high heat ensures a beautifully browned exterior. While the oven heats, prepare your pork by butterflying it carefully: slice lengthwise just enough to open it flat without cutting all the way through. Season the inside with salt and pepper to layer in flavor early. A common slip is cutting too deep and losing the stuffing, so take your time with this step. It’s worth the patience!
Step 2 — Cook & Build Flavor
Over medium-low heat, gently caramelize your onions with a splash of butter and a pinch of salt. This process takes 30 to 40 minutes, but it’s key to coaxing out their natural sweetness—don’t rush or burn them! Once soft and honey-golden, stir in fresh sage to enhance aroma. Next, quickly sauté your spinach with garlic until just wilted, about 2–3 minutes; overcooking will dull the green vibrancy and texture. If your spinach looks soggy, drain any excess moisture to keep the filling crisp.
Step 3 — Finish & Rest
Once your pork is rolled tightly with all the goodies inside, tie it up with kitchen twine so it holds its shape. Roast the tenderloin on a foil-lined tray until it hits 140 to 145°F internally—this ensures juicy, just-pink perfection. Resting the pork for at least 20 minutes after roasting is essential; it lets the juices redistribute and melds those delicious flavors together. You’ll notice the pork slice cleanly without all the juices running out, making serving a breeze.
Troubleshooting Stuffed Pork Tenderloin with Caramelized Onions, Spinach, and Cranberry Sauce Recipe
If your pork ever turns out too dry, try reducing the roasting time slightly or double-check your oven temperature with a thermometer; ovens can be tricky! For blandness, don’t skimp on the seasoning inside and out—salt elevates each layer. If the filling feels soggy, ensure you squeeze excess water from the wilted spinach and caramelize onions slowly to avoid excess moisture. These small tweaks make all the difference.
Pro Tips
Over the years, I’ve learned a few kitchen shortcuts and must-dos that really lift this recipe. From the slow caramelization of onions to resting the roast the perfect amount of time, these tips let you enjoy stress-free cooking and reliably delicious results.
- Heat control: Keep your onion caramelizing pan on low to medium-low heat to develop deep flavor without burning.
- Timing window: Don’t slice the pork too early; resting after roasting allows juices to redistribute and improves slicing.
- Make-ahead move: Caramelized onions and cranberry sauce can be prepared a day ahead, saving time on cooking day.
- Avoid this pitfall: Don’t overstuff the pork or it will be difficult to roll and tie securely.
Variations & Substitutions
If you want to tweak the recipe to fit your pantry or preferences, it’s quite forgiving. Swap out goat cheese for cream cheese or feta for a different tang. For a dairy-free version, leave out cheese entirely or use a plant-based alternative. Adding chopped nuts like pecans inside brings a delightful crunch. If you don’t have fresh sage, dried works fine but use less—about a teaspoon. This recipe is also fantastic with turkey tenderloin if pork isn’t your favorite.
Great Debates
When I make this stuffed pork tenderloin, I often hear the “butter vs. oil” question for caramelizing onions. Butter provides a rich flavor and beautiful browning, while oil has a higher smoke point and won’t burn as easily. I prefer butter for that classic, toasty taste but add a splash of oil if my pan feels too hot. Either way, low and slow wins the onion game every time.
Make-Ahead, Storage & Freezing
This stuffed pork tenderloin keeps beautifully for up to 3 days in the fridge when stored in an airtight container. Slice leftovers and warm gently to avoid drying out. For freezing, it’s best to freeze before cooking—wrap it tightly in plastic wrap and foil, then thaw fully in the fridge before roasting to preserve texture. Cooked leftovers freeze well too; just reheat slowly to keep that tender juiciness.
Yield & Conversions
This Stuffed Pork Tenderloin with Caramelized Onions, Spinach, and Cranberry Sauce Recipe serves about 4 people comfortably. If you want to double the recipe, use two tenderloins and roast them separately to ensure even cooking. For half portions, simply halve all ingredients but keep the roasting time roughly the same, checking temperature closely. For metric lovers: pork tenderloin 450 to 900 grams, butter 14 grams, and use 120 ml of cranberry sauce.
Serving Ideas & Pairings
I love serving this pork dish alongside roasted root vegetables like carrots and parsnips or a simple wild rice pilaf. A crisp green salad with vinaigrette adds a fresh bite that cuts through the richness. If you like extra sauce, spoon some warmed cranberry sauce or pan gravy over each slice for that lovely sticky finish that wins hearts at any table.
FAQs
Absolutely! You can prepare the caramelized onions, cranberry sauce, and even assemble the pork tenderloin the day before. Just wrap it well and refrigerate until roasting day.
Use a meat thermometer to check the internal temperature—it should reach 140 to 145°F for juicy, slightly pink pork. Avoid overcooking to keep it tender.
You can, but be sure to thaw it completely and squeeze out all excess moisture to prevent a soggy filling.
After resting, remove the twine and slice crosswise into medallions about 1 inch thick. This shows off the colorful stuffing beautifully.
Notes, Tools & Special Equipment
You’ll want a sharp chef’s knife or boning knife for butterflying the tenderloin neatly. A reliable instant-read thermometer is invaluable for checking doneness. Use a roasting pan or baking sheet lined with foil for easy cleanup. If you have kitchen twine, it helps keep everything tight during roasting, but if not, sturdy toothpicks can work in a pinch. For caramelizing onions, a heavy-bottomed skillet prevents burning and distributes heat evenly.
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Stuffed Pork Tenderloin with Caramelized Onions, Spinach, and Cranberry Sauce Recipe
This stuffed pork tenderloin recipe combines sweet caramelized onions, spinach, garlic, tangy cranberry sauce, and creamy goat cheese for a flavorful holiday main course. The pork is butterflied, filled with the savory and sweet mixture, rolled, tied, seasoned, and roasted to juicy perfection. It's an elegant yet approachable dish perfect for special occasions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Caramelized Onions
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- 3 tablespoon fresh sage (finely chopped)
- 1 sweet onion (sliced thinly, about ⅛-inch)
Spinach Filling
- 3 cups fresh spinach
- 3 cloves garlic (freshly minced)
- 1 tablespoon unsalted butter
Pork Tenderloin
- ½ teaspoon salt
- 6 oz crumbled goat cheese
- 1 boneless pork tenderloin (1 to 2 lb, butterflied lengthwise)
- ½ cup cranberry sauce
- ¼ teaspoon black pepper (freshly ground)
Instructions
- Caramelize the Onions: Heat a large pot over medium-low heat and add 1 tablespoon of butter. Add the thinly sliced onion and ½ teaspoon salt. Stir frequently and cook for 40 minutes until the onions become golden and caramelized, making sure not to burn them. Stir in the finely chopped sage, then transfer the onions to a bowl.
- Cook the Spinach and Garlic: In the same pot, add the remaining 1 tablespoon butter and heat over medium heat. Add the fresh spinach and cook until wilted, stirring occasionally. Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat and set aside.
- Prepare the Pork Tenderloin: Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray with nonstick spray. Place the pork tenderloin on a cutting board and butterfly it by slicing lengthwise about ¼ inch from the bottom, then opening it flat. Season the inside evenly with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper.
- Fill and Roll the Pork Tenderloin: Spread ½ cup cranberry sauce over the flat pork surface, leaving an inch border around edges. Layer the wilted spinach on top of the cranberry sauce, then add the caramelized onions. Sprinkle 6 ounces of crumbled goat cheese evenly over the filling. Carefully roll up the tenderloin tightly and secure with kitchen twine. Season the outside with salt and pepper.
- Roast the Pork Tenderloin: Place the rolled and tied pork on the prepared baking sheet. Roast in the preheated oven for 35 minutes or until the internal temperature reaches 145 degrees F for perfect doneness.
- Rest, Slice, and Serve: Remove from the oven and let the pork tenderloin rest for 20 minutes. Slice into medallions and serve with extra cranberry sauce or gravy and your choice of side dishes. Enjoy your flavorful stuffed pork tenderloin!
Notes
- Butterflying the pork tenderloin allows for even stuffing and rolling.
- Cooking onions slowly over low heat is key to caramelization without burning.
- Letting the pork rest after roasting ensures juicy slices.
- Try substituting goat cheese with cream cheese or feta for different flavor profiles.
- Kerrygold butter is recommended for its rich flavor but any unsalted butter works.
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