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

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5 from 22 reviews

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.

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 butter. Add the thinly sliced onion and 1/2 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.
  2. 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.
  3. 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 1/4 inch from the bottom, then opening it flat. Season the inside evenly 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 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.
  5. 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.
  6. 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.

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