Holiday Stuffed Pork Tenderloin.
I’ve got your holiday pork tenderloin right here!
I actually have TWO fantastic holiday meal ideas coming your way. Exciting!!
First, we have this holiday pork tenderloin (hello!) that is stuffed with so much goodness.
And soon, I’m actually going to share HAM with you. Ham. This is huge. I don’t even care for ham. But I made one that may make me a convert, so there is that. I made it for you!
‘Tis the season!
I’m always shocked at how much you guys LOVE pork tenderloin recipes. It is underutilized in my opinion – especially for weeknight dinners because it’s actually not that difficult to prepare. I’ve made a butternut stuffed pork tenderloin and a bacon, gorgonzola and fig version (which, yes, OMG, is insane) and both are such hits. So I wanted to make a more holiday focused on that really took into account winter flavors and one that would be impressive on your table.
p.s. pork tenderloin is a nightmare to photograph. I basically took the same photos that I did for this recipe!
Last year, I made a beef tenderloin and shared that recipe with you. It’s the beef that my grandma would always make on Christmas day and man, it is fabulous. But I know that isn’t everyone’s preference, and it definitely takes longer to prepare. Not to mention… it is a lot more expensive too!
So pork tenderloin it is, for your weeknight or your holiday dinner or heck, even your brunch.
You can get it done and it will look impressive. And taste like heaven!
Here’s the rundown of the goodness that is stuffed inside…
Caramelized onions. SO MUCH FLAVOR here. I mean, they add a depth of flavor that is fantastic.
Fresh spinach and goat cheese round out the stuffing. Ooooh my gosh.
I mean, this is SO so good.
You can also make gravy with it.
Or you can eat it cold straight from the fridge!
Eddie loves to eat it on a sandwich. In fact, he sandwiched it on these parker house rolls for dinner one night. Ha.
Oh! And doesn’t it just look super festive too?! It’s basically perfect.
Holiday Pork Tenderloin
- 1 boneless pork tenderloin ,about 1 to 2 pounds
- 1 sweet onion ,thinly sliced
- 2 tablespoons unsalted butter
- 3 tablespoons fresh sage, chopped
- 3 cups fresh spinach
- 3 cloves garlic minced
- 1/2 cup cranberry sauce
- 6 ounces goat cheese crumbled
- salt and pepper
Heat a large pot over medium-low heat and add 1 tablespoon of butter. Add the onions with a pinch of salt and stir. Cook, stirring often, until the onions begin to caramelize, about 30 to 40 minutes. Keep an eye on them so they don't burn! Stir in the sage.
Transfer the onions to a bowl. Add the remaining butter and heat over medium heat. Stir in the spinach and cook, stirring occasionally, until it wilts. Stir in the garlic and cook for 30 seconds.
Preheat the oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
Place the pork on a cutting board and get a sharp knife. This is a great tutorial. I like to slice it twice to open it up so I have a lot of space to work with. I start at the bottom of the pork (about 1/4 inch from the bottom) and slice it lengthwise, then continue to cut again and open up the pork. You want to have a flat surface to work on. Season the inside with salt and pepper.
Spread the cranberry sauce on top of the pork, leaving an inch or two around the edges so you can roll it up. Add the spinach, followed by the caramelized onions. Crumble the goat cheese on top.
Tightly roll up the tenderloin and tie it together with kitchen twine. Season the entire outside with the salt and pepper.
Place the pork on the roasting pan or baking sheet and roast for 30 to 35 minutes, or until the inside is cooked and reads about 140 to 145 degrees F. Let the pork rest for 20 minutes before slicing. Slice and serve with extra cranberry sauce, gravy or your choice of side!
Even if it’s so ugly that it’s pretty.