This Christmas Stuffed Pork Tenderloin is the perfect centerpiece for your holiday dinner menu. It’s one of those holiday recipes that looks impressive but is actually easy to pull together, making it a great choice for any holiday menu. Packed with festive flavors and a beautiful presentation, it’s sure to make an impact on your table.
What makes this dish so special is the savory stuffing inside. It’s filled with a mix of breadcrumbs, cranberries, herbs, and sausage, giving every slice a burst of flavor and color. The pork stays juicy and tender, and the stuffing brings just the right touch of holiday flair.
Helpful Tips
- Butterfly the pork carefully: Take your time when slicing the tenderloin to make sure it opens flat without cutting all the way through. This helps it roll easily and keeps the stuffing in place.
- Don’t overstuff: Add a thin, even layer of stuffing so you can roll the pork without it bursting open. Secure with kitchen twine to hold it together while roasting.
- Let it rest: After roasting, give the pork at least 10 minutes to rest before slicing. This helps retain the juices and makes it easier to cut.
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Cranberry Stuffed Pork Tenderloin
Ingredients
- 1 tablespoon butter divided
- 1 sweet onion thinly sliced
- 2 pound boneless pork tenderloin
- 3 tablespoons fresh sage fried crispy
- 3 cups fresh spinach
- 3 cloves garlic finely chopped
- 1/2 cup cranberry sauce
- 6 ounces goat cheese crumbled
- Salt and pepper to taste
Instructions
- In a large pan over medium-low heat, add the onions and ½ a cup of water. Once the water has evaporated, add 1 tablespoon of olive oil and ½ a teaspoon of salt. Stir frequently, until carmelized, about 15 minutes.
- Stir in the sage and transfer the onions to a bowl.
- Add the remaining butter to the pan, along with the spinach. Cook, stirring occasionally, until it wilts. Add the garlic and cook for 30 seconds, until fragrant.
- Remove from heat and set aside.
- Preheat the oven to 450°F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
- Place the pork tenderloin on a cutting board and use a sharp knife to slice it open like a book.
- Here is a tutorial to watch: https://www.youtube.com/watch?v=ccsQFIoMCgA
- Season the inside with salt and pepper.
- Spread cranberry sauce on the pork. Add the spinach on top of the cranberry sauce, followed by the caramelized onions. Spread the goat cheese on top of that.
- Tightly roll up the tenderloin. Tie it evenly with kitchen twine to hold it tightly together.
- Season the whole tenderloin with salt and pepper.
- Place the pork on the prepared roasting pan or baking sheet. Roast for 30 to 35 minutes, or until the internal temperature reads 135-145°F, depending on your preference.
- Remove from the oven and let rest for 10 minutes before slicing.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.