Stuffed Pork Tenderloin with Caramelized Onions, Spinach, and Goat Cheese Recipe
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4.8 from 24 reviews
This Stuffed Pork Tenderloin recipe is a flavorful holiday favorite featuring tender pork filled with caramelized onions, garlic spinach, tangy cranberry sauce, and creamy goat cheese. Roasted to juicy perfection, it makes an impressive and savory main dish perfect for festive gatherings.
Total Time:1 hour 10 minutes
Yield:6 servings
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 (minced)
1 tbsp unsalted butter
Pork Tenderloin
1 boneless pork tenderloin (1 to 2 lb, butterflied lengthwise)
1/2 tsp salt
1/4 tsp black pepper (freshly ground)
6 oz crumbled goat cheese
1/2 cup cranberry sauce
Instructions
Caramelize the Onions: Heat a large pot over medium-low heat and add 1 tablespoon of butter. Add the sliced onions with 1/2 teaspoon salt and stir. Cook, stirring often, for 30 to 40 minutes until onions caramelize and turn golden brown without burning. Stir in chopped fresh sage, then transfer onions to a bowl and set aside.
Cook the Spinach and Garlic: In the same pot, add 1 tablespoon butter and heat over medium. Add fresh spinach and cook, stirring occasionally, until wilted. Add 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, using a sharp knife, carefully butterfly it by making a lengthwise cut about 1/4 inch from the bottom, then slicing again to open it flat. Season the inside with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Fill and Roll the Pork Tenderloin: Spread 1/2 cup cranberry sauce evenly over the pork, leaving a 1 to 2 inch border along the edges. Layer the wilted spinach on top of the cranberry sauce, then add the caramelized onions over the spinach. Sprinkle 6 oz crumbled goat cheese on top. Roll the tenderloin tightly and secure with kitchen twine. Season the outer surface with salt and pepper.
Roast the Pork Tenderloin: Place the rolled and tied tenderloin on the prepared roasting pan. Roast in the preheated oven for 35 minutes or until the internal temperature reaches 145 degrees F for medium doneness.
Rest, Slice, and Serve: Remove from the oven and allow the pork to rest for 20 minutes to retain juices. Slice into medallions and serve with extra cranberry sauce, gravy, or your preferred side dishes. Enjoy your flavorful holiday main course!
Notes
Butterflying the pork tenderloin thinly ensures even cooking and easier rolling.
Keep a close eye on the onions while caramelizing to avoid burning; lower the heat if needed.
Resting the pork after cooking helps the juices redistribute, resulting in a juicy tenderloin.
Substitute goat cheese with feta for a different tangy flavor.
Leftover cranberry sauce can be served as a condiment for extra sweetness.
