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Listen, I've got the most amazing holiday recipe that's been stealing the show at my dinner parties lately. This stuffed pork tenderloin is pure magic filled with fresh herbs, garlicky spinach, and creamy goat cheese. I wrap it all up with cranberry sauce and let me tell you it looks like something from a fancy restaurant. The best part? It's way easier to make than you'd think perfect for our Christmas table or anytime you want to wow your guests.
Why This Recipe Works Every Time
What I love most about this recipe is you can prep it ahead when things get busy around the holidays. Just stuff and roll it up to a day before then pop it in the oven when you're ready. The spiral look is super impressive when you slice it and the flavors are just perfect together tangy goat cheese sweet cranberries and that earthy sage. Trust me if I can nail this recipe in my home kitchen you absolutely can too.
Grab These From Your Kitchen
- Pork tenderloin: 1 boneless (1-2 pounds) You want a nice plump one for this recipe.
- Sweet onion: 1, thinly sliced Makes everything so much richer.
- Butter: 2 tbsp, unsalted My secret for those yummy caramelized onions.
- Fresh sage: 3 tbsp, chopped Dried just isn't the same here.
- Spinach leaves: 3 cups Fresh from my garden when possible.
- Garlic: 3 cloves, finely chopped Because everything's better with garlic.
- Cranberry sauce: 1/2 cup The sweet touch that makes it special.
- Goat cheese: 6 oz, crumbled My favorite part honestly.
- Salt and pepper: To taste Be generous here.
Time to Cook Together
- Start With Those Onions
- Get your butter melting in a big pot over medium-low heat. Toss in those onion slices with a pinch of salt and let them do their thing for about 30-40 minutes until they're golden and sweet. Add sage at the end and put them aside in a bowl.
- Next Up Spinach and Garlic
- Same pot add the rest of your butter over medium heat. Throw in that spinach and watch it wilt down. Add garlic just for a quick 30 seconds until it smells amazing. Set this aside too.
- Getting Your Pork Ready
- Heat up your oven to 450°F. Slice that tenderloin lengthwise so it opens like a book. Season the inside really well.
- The Fun Part Stuffing
- Spread your cranberry sauce all over leaving a little space at the edges. Layer on spinach those sweet onions and crumble that goat cheese all over. Roll it up nice and tight tie it with kitchen twine and season the outside.
- Into The Oven
- Put your masterpiece on a lined pan and roast about 30-35 minutes. You want the inside temperature hitting 140-145°F.
- The Final Touch
- Let it rest for 20 minutes then slice it up. I love serving it with extra cranberry sauce or gravy.
My Secret Tips
Getting a meat thermometer changed my life with this recipe it takes the guesswork out completely. My butcher removes the silverskin for me such a timesaver. Oh and if you're using frozen spinach just make sure to squeeze out all that extra water first.
What Goes Great With This
This pork is absolutely dreamy with my roasted baby potatoes or those creamy mashed ones everyone loves. Sometimes I do honey glazed carrots or Brussels sprouts on the side. When I'm feeling fancy I whip up a wild rice pilaf or make some fresh applesauce.
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Saving It For Later
Pop any leftovers in the fridge they'll stay good for about 3 days. When you want some more just warm it up in a 300°F oven or microwave works too. If you're planning way ahead wrap it up tight in foil and freeze it for up to a month just remember to let it thaw overnight in the fridge.
Frequently Asked Questions
- → Can I prepare this dish ahead of time?
You can stuff and roll the tenderloin up to 24 hours before cooking. Keep it wrapped well in the fridge, then bring to room temperature before roasting.
- → Why do I need to let the meat rest after cooking?
Resting allows the juices to redistribute throughout the meat. If you cut it too soon, the juices will run out and the meat will be dry.
- → What's the best way to butterfly a pork tenderloin?
Place the tenderloin on a cutting board and slice lengthwise, but don't cut all the way through. Open it like a book and flatten it with a meat mallet if needed.
- → Can I use different cheese instead of goat cheese?
Yes, cream cheese or feta work well as alternatives. Just make sure to use a cheese that melts smoothly and complements the other flavors.
- → How do I know when the pork is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 140-145°F. The meat should be slightly pink in the middle but not raw.