Holiday Stuffed Pork (Print Version)

# Ingredients:

01 - 1 boneless pork tenderloin (1-2 lbs).
02 - 1 sweet onion, thinly sliced.
03 - 2 tablespoons unsalted butter, divided.
04 - 3 tablespoons chopped fresh sage.
05 - 3 cups fresh spinach leaves.
06 - 3 cloves garlic, finely chopped.
07 - 1/2 cup cranberry sauce.
08 - 6 oz goat cheese, crumbled.
09 - Salt and pepper to taste.

# Instructions:

01 - Heat butter in a large pot over medium-low heat. Cook onions with salt until caramelized, about 30-40 minutes.
02 - Add sage to onions, transfer to bowl.
03 - Melt remaining butter and cook spinach until wilted. Add garlic, cook 30 seconds more, remove from heat.
04 - Heat oven to 450°F and line roasting pan with foil.
05 - Butterfly pork tenderloin lengthwise, season with salt and pepper.
06 - Spread cranberry sauce, leaving border. Layer spinach, onions, and goat cheese.
07 - Roll tightly, tie with kitchen twine. Season outside with salt and pepper.
08 - Roast 30-35 minutes until internal temp reaches 140-145°F.
09 - Rest 10-15 minutes before slicing.

# Notes:

01 - This special occasion dish combines sweet and savory flavors.
02 - Perfect for holiday dinners.
03 - Can be prepared ahead and roasted just before serving.

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