Stuffed Pork Spinach Cranberry

This stunning stuffed pork tenderloin is my go-to centerpiece for holiday dinners because every bite is layered with sweet caramelized onions, tangy cranberry, earthy sage, and creamy goat cheese. It always draws a crowd to the table and yet feels surprisingly simple once you get the hang of the steps.

Ingredients

• Boneless pork tenderloin: Look for one that is plump and evenly shaped for easier stuffing and even cooking
• Sweet onion: Adds a deep caramel note Choose one that feels heavy and has tight skin
• Butter: Helps onions caramelize and adds richness Choose unsalted for better control over seasoning
• Fresh sage: Gives lovely woodsy aroma Use leaves that are bright and not limp
• Fresh spinach: Leaves give a fresh balance Look for vivid green leaves without any wilting
• Garlic: Boosts flavor and warmth Freshly chopped tastes best
• Cranberry sauce: Adds sweet tart contrast Whole berry type works great or use homemade if you like
• Goat cheese: Brings a creamy tang Choose a soft crumbly log for easier stuffing
• Salt and pepper: For seasoning and balance Always taste your filling and season as needed

Step-by-Step Instructions

Caramelize the Onions:

Cook sliced onions in butter on medium low heat stirring often for around 30 to 40 minutes until they are collapsed and golden brown This is where you build the sweet savory backbone of the filling Stir in sage once onions are deeply caramelized and set mixture aside

Cook the Spinach and Garlic:

Sauté spinach with a bit more butter in the same pot just until wilted then add the chopped garlic and let it become fragrant for about 30 seconds Pull this mixture off the heat so nothing burns

Prepare the Pork Tenderloin:

Preheat oven to very hot you want good browning Lay the pork flat on a cutting board and use a sharp knife to butterfly it Open it carefully like a book then gently flatten with your hand or a meat mallet for even thickness Season the inside well with salt and pepper

Fill and Roll the Pork Tenderloin:

Spread cranberry sauce over the seasoned pork leaving some edge clear to make rolling easier Layer the spinach garlic mixture caramelized onions and goat cheese evenly over top Tightly roll up the pork and use kitchen twine to hold its shape Rub the outside with salt and pepper

Roast the Pork Tenderloin:

Place the stuffed tenderloin on your prepared pan and roast on a high rack until the outside browns and the inside hits 140 to 145 degrees on an instant read thermometer This keeps it juicy but done Rest for at least 20 minutes after roasting

Rest Slice and Serve:

Let the tenderloin sit to lock in juices Remove the twine and cut into thick slices Arrange on a platter with extra cranberry sauce or any favorite holiday sauces

Save

Storage Tips

Store leftovers tightly wrapped in the fridge and they will keep for up to three days Individual slices reheat nicely in the oven covered loosely with foil to retain moisture

Ingredient Substitutions

No goat cheese Try crumbled feta or even cream cheese Spinach could be swapped for baby kale or chard If you do not have cranberry sauce try a tart cherry or fig jam for a twist

Serving Suggestions

Slice the tenderloin and fan it out on a platter Serve alongside a classic holiday gravy roasted vegetables or a simple green salad I like to add a dish of extra warmed cranberry sauce for dipping

Cultural or Historical Context

Stuffed pork roasts have been a festive staple in many European cuisines Sage and fruit are a classic fall and winter pairing so this dish pays tribute to holiday dinners I watched my grandmother make when I was a child

Recipe FAQs

→ How do I keep the pork tender and juicy?

Butterflying the tenderloin and rolling it tightly helps retain moisture. Don’t overcook—remove from the oven when the internal temperature is 140–145°F, then rest before slicing.

→ Can I prepare the filling ahead of time?

Yes, caramelize the onions and prepare the spinach and garlic mixture in advance. Store in the fridge until you’re ready to assemble.

→ Is there a substitute for goat cheese?

Use feta or cream cheese for a creamy texture with a different flavor profile.

→ What side dishes pair well with this dish?

Roasted vegetables, mashed potatoes, or a fresh green salad complement the rich flavors of the stuffed pork.

→ How do I butterfly the pork tenderloin?

Use a sharp knife to slice lengthwise about 1/4 inch from the bottom, then open and slice again to create a flat surface for stuffing.

→ Can I use dried sage instead of fresh?

Dried sage can be used, but reduce the amount slightly as it is more potent than fresh sage.