Stuffed Pork Spinach Cranberry (Print Version)
Juicy pork tenderloin filled with savory onions, spinach, cranberry, and creamy cheese—ideal for gatherings.
# Ingredients:
→ Main
01 -
1 boneless pork tenderloin (approximately 450 to 900 grams)
→ Vegetables and Aromatics
02 -
1 sweet onion, thinly sliced
03 -
3 cups fresh spinach leaves (about 90 grams)
04 -
3 cloves garlic, finely chopped
→ Fats and Seasonings
05 -
2 tablespoons unsalted butter
06 -
3 tablespoons fresh sage, chopped
07 -
Salt and black pepper, to taste
→ Fillings and Finishing
08 -
120 grams cranberry sauce
09 -
170 grams goat cheese, crumbled
# Steps:
01 -
Melt 1 tablespoon butter in a large pot over medium-low heat. Add sliced onions with a pinch of salt, stirring frequently. Cook until deeply caramelized, approximately 30 to 40 minutes, ensuring they do not burn. Stir in chopped sage and transfer onions to a bowl.
02 -
In the same pot, add remaining butter and return to medium heat. Add spinach, stirring occasionally until wilted. Add chopped garlic and cook for 30 seconds until aromatic. Remove from heat and set aside.
03 -
Preheat oven to 230°C. Line a roasting pan or baking tray with aluminum foil and lightly grease. Place tenderloin on a cutting board and carefully slice lengthwise to butterfly, creating a flat surface. Season interior with salt and black pepper.
04 -
Spread cranberry sauce evenly over the butterflied pork, leaving a border around the edges. Layer wilted spinach, caramelized onions, and sprinkle crumbled goat cheese over the top. Tightly roll up the tenderloin and secure with kitchen twine. Season exterior with salt and black pepper.
05 -
Place the rolled pork onto the prepared pan. Roast in the preheated oven for 30 to 35 minutes, or until internal temperature reaches 60°C to 63°C.
06 -
Remove from oven and let rest for 20 minutes before slicing. Serve with additional cranberry sauce, gravy, or preferred sides.
# Notes:
01 -
Caramelizing onions slowly develops a rich, sweet flavor. It is important not to rush this step.
02 -
Resting the pork before slicing ensures each portion remains juicy.