Jump to Recipe Print RecipeAs the holidays approach, a delightful aroma of savory dishes fills the air, and one dish in particular stands out. My Stuffed Pork Tenderloin with Goat Cheese and Cranberries transforms any festive gathering into a memorable culinary experience. Imagine the moment when you slice into this tender pork, revealing the vibrant filling of tangy goat cheese and sweet cranberries, elegantly accented by earthy sage. What I love most about this recipe is its make-ahead convenience and straightforward preparation—even novice cooks can confidently present this awe-inspiring centerpiece! Plus, it’s the perfect balance of comfort food and gourmet flair, making it an instant crowd-pleaser. Ready to impress your guests with both flavor and flair? Let’s dive into this holiday masterpiece! Why is Stuffed Pork Tenderloin a Must-Try? Elevated Flavor: The combination of tangy goat cheese and sweet cranberries creates a mouthwatering filling that will leave your taste buds dancing with delight. Impressive Presentation: Visual appeal is key, and this dish boasts beautiful layers that make for a stunning centerpiece at any gathering. Make-Ahead Friendly: You can prep this savory dish in advance, allowing you to enjoy more time with your guests and less time in the kitchen. Comfort Meets Gourmet: The juicy tenderness of the pork wrapped around a rich filling strikes the perfect balance between homey comfort and elegant dining. Versatile Pairing: It pairs wonderfully with classic holiday sides like roasted vegetables or mashed potatoes, making it an adaptable option for any festive feast. For more delightful holiday ideas, check out my Pumpkin Ricotta Stuffed or Ground Turkey Stuffed recipes! Stuffed Pork Tenderloin Ingredients For the Pork Pork Tenderloin – Choose 1 to 1.5 pounds of pork that is pink with some marbling for optimal juiciness. For the Filling Goat Cheese – Provides creaminess and tang; can be substituted with mozzarella or Gruyère for a different flavor profile. Cranberry Sauce – Adds sweetness and acidity; both jellied and whole berry varieties work beautifully in this stuffed pork tenderloin. Fresh Spinach – Enhances nutrition and vibrant color; remember to wilt it before adding to the filling. Onions – Key for flavor enhancement; caramelize them to achieve a natural sweetness that complements the filling. Garlic – Offers aromatic depth; add it just before removing the spinach from heat for the best flavor. Butter – Essential for cooking onions and spinach, adding a rich, buttery richness to the filling. Salt and Pepper – Critical for seasoning the pork and the filling, ensuring every bite is flavorful. Optional Additions Herbs like Sage – Elevate flavor complexity and pair beautifully with the pork. Nuts (walnuts or pecans) – For added texture, consider incorporating these into your filling! This stuffed pork tenderloin is sure to be the star of your holiday table, seamlessly blending comfort and sophistication! Step‑by‑Step Instructions for Stuffed Pork Tenderloin Step 1: Preheat the Oven Start by preheating your oven to 450°F (232°C). This temperature is crucial for achieving that beautiful, golden exterior on your stuffed pork tenderloin. While the oven heats, prepare your ingredients for the filling and gather the necessary equipment, including a cutting board, sauté pan, and a sharp knife. Step 2: Caramelize the Onions In a skillet, melt a tablespoon of butter over medium heat. Add thinly sliced onions and cook for 30–40 minutes, stirring occasionally, until they become golden brown and soft. This slow caramelization brings out their natural sweetness. Once done, stir in fresh sage and set the mixture aside to cool while you prepare the spinach. Step 3: Sauté the Spinach In the same skillet, add another tablespoon of butter over medium heat. Toss in fresh spinach and sauté until wilted, which should take about 2–3 minutes. Right before removing the spinach from heat, add minced garlic and cook for an additional 30 seconds to infuse that aromatic flavor. Set this mixture aside with the onions. Step 4: Butterfly the Pork Tenderloin Place the pork tenderloin on a cutting board, and carefully butterfly it by slicing it open lengthwise, making sure to leave about a half-inch uncut on one side. This creates a pouch for the filling. Trim any excess fat from the edges for better presentation and even cooking. Step 5: Season and Stuff the Pork Sprinkle salt and pepper generously on the inside of the butterflied pork tenderloin to infuse flavor. Layer the bottom with cranberry sauce, followed by the spinach mixture, caramelized onions, and crumbled goat cheese. Spread the ingredients evenly, ensuring every bite of the stuffed pork tenderloin is flavorful and satisfying. Step 6: Roll and Secure the Tenderloin Carefully roll the pork tenderloin tightly from the uncut side, encasing the filling inside. Use kitchen twine to secure the rolled tenderloin tightly, tying several loops along its length. Season the outside with salt and pepper to enhance the overall flavor during cooking. Step 7: Roast the Stuffed Pork Place the prepared stuffed pork tenderloin in a roasting pan and insert it into your preheated oven. Roast for 30–35 minutes, or until the internal temperature reaches 140°F-145°F (60°C-63°C). The pork should appear nicely browned, and a meat thermometer will ensure it’s cooked to perfection without drying out. Step 8: Rest and Serve Once roasted, remove the stuffed pork tenderloin from the oven and let it rest for 20 minutes. This resting period allows the juices to redistribute, ensuring every slice is moist and tender. After resting, slice the tenderloin into medallions and serve, showcasing the colorful filling for an impressive holiday meal. Expert Tips for Stuffed Pork Tenderloin Use a Meat Thermometer: This ensures your stuffed pork tenderloin reaches a safe internal temperature of 140°F-145°F (60°C-63°C) without losing moisture. Resting Time Matters: Allow the tenderloin to rest for 20 minutes after roasting; this helps retain juiciness and makes slicing easier. Slow Caramelization: Cook onions slowly for 30-40 minutes to prevent burning and achieve a natural sweetness, enhancing flavor. Butterflying Technique: When butterflying the pork, keep your knife parallel to the cutting board for a more even cut and easier stuffing. Season Generously: Don’t forget to season both the inside and outside of the stuffed pork tenderloin to ensure each bite is bursting with flavor. What to Serve with Stuffed Pork Tenderloin As you prepare to delight your guests with the rich flavors of this savory dish, consider some perfectly paired sides that will elevate your holiday feast. Creamy Mashed Potatoes: The smooth, buttery texture of creamy mashed potatoes provides a comforting foundation that complements the juicy pork. Garlic Roasted Brussels Sprouts: Their caramelized outer layer adds a delightful crunch, enhancing the earthy flavors of the sage in the stuffing. Honey-Glazed Carrots: Sweet and tender, honey-glazed carrots brighten the plate while their sweetness contrasts beautifully with the savory stuffing. Wild Rice Pilaf: Nutty wild rice offers a hearty base, while the added herbs and cranberries echo the flavors within the pork. Fresh Spinach Salad: A crisp spinach salad topped with cranberries, nuts, and a zesty vinaigrette balances the richness of the dish and adds a refreshing touch. Balsamic Glazed Green Beans: The tanginess of balsamic vinegar on sautéed green beans provides a pop of flavor, cutting through the richness. Classic Stuffing: Traditional stuffing enhances the holiday vibe, making for a nostalgic addition that many will appreciate. Red Wine Pairing: A full-bodied red wine, like a Pinot Noir, will complement the stuffed pork tenderloin beautifully, enhancing the rich flavors of the meal. Apple Crisp for Dessert: To finish off the meal on a sweet note, a warm apple crisp with vanilla ice cream brings the perfect seasonal touch. Make Ahead Options Preparing the Stuffed Pork Tenderloin in advance is a brilliant way to save time, especially during the bustling holiday season! You can assemble the entire dish up to 24 hours before serving; simply prepare the filling, stuff the pork, and wrap it tightly in plastic wrap before refrigerating. If you want to take it a step further, you can also freeze the stuffed tenderloin for up to 3 months—just ensure it’s securely wrapped to prevent freezer burn. When you’re ready to cook, thaw it overnight in the refrigerator and roast it per the instructions, making adjustments to the cooking time as necessary. With these make-ahead options, you can enjoy a stress-free gathering, knowing a fabulous holiday centerpiece is ready to impress your guests! How to Store and Freeze Stuffed Pork Tenderloin Fridge: Store leftovers in an airtight container for up to 3-4 days. This keeps the flavors fresh and the meat tender, ready for enjoyment. Freezer: Wrap tightly in plastic wrap and aluminum foil for freezing; it can last for up to 3 months. This retains the pork’s moisture and flavor for future meals. Reheating: To reheat, place in a 325°F oven for 20-25 minutes, adding a splash of chicken broth to maintain moisture. Enjoy the stuffed pork tenderloin without losing its delightful tenderness! Stuffed Pork Tenderloin Variations Embrace your creativity in the kitchen by customizing this delightful dish to match your taste preferences! Cheese Swap: Replace goat cheese with feta for a tangy twist or mozzarella for a milder flavor. Both create deliciously different vibes! Nutty Addition: Sprinkle in some chopped walnuts or pecans for added crunch and depth. The texture contrast elevates each bite, making it a fun surprise for your guests. Herb Infusion: Experiment with fresh herbs like rosemary or thyme instead of sage for a unique flavor profile. Each herb brings its own character, perfect for adding your personal touch. Fruit Fusion: Swap cranberry sauce with apricot preserves or apple butter for a sweeter, fruitier filling. This can give the pork a delightful, unexpected sweetness that complements the savory flavors beautifully. Heat It Up: Add a pinch of red pepper flakes or diced jalapeños to the filling for a bit of heat. This twist adds an exciting layer of flavor that adventurous eaters will love! Vegetable Variety: Consider adding roasted red peppers or sun-dried tomatoes to the filling for a burst of color and flavor. These veggies brighten the dish and provide a mouthwatering contrast with the pork. Gluten-Free Option: If you’d like a gluten-free dish, ensure all your ingredients, especially any sauces, are certified gluten-free. This makes it inclusive for all guests! Sauce It Up: Drizzle a balsamic reduction or a savory gravy over the sliced tenderloin when serving. This finishing touch complements the dish beautifully, enhancing its gourmet appeal. For more festive flavor inspirations, don’t forget to check out my Roast Beef Tenderloin or give my Ground Turkey Stuffed recipe a whirl! Stuffed Pork Tenderloin Recipe FAQs How do I choose the right pork tenderloin? Absolutely! When selecting your pork tenderloin, look for one that is pink with some marbling. This marbling adds to the juiciness and tenderness of the meat. Avoid pre-marinated varieties, as they may contain unwanted flavors that could compete with your stuffing. What’s the best way to store leftover stuffed pork tenderloin? Very! After your holiday gathering, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This keeps the flavors fresh, and the pork tender remains delightful for your next meal. Can I freeze stuffed pork tenderloin? What’s the process? Certainly! To freeze, first allow the cooked pork tenderloin to cool completely. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil. This dual-layer protects against freezer burn and can keep it good for up to 3 months. When you’re ready to enjoy it, just thaw in the refrigerator overnight and reheat your pork in a 325°F oven for 20-25 minutes. Why are my caramelized onions not browning? Oh no! If your onions aren’t browning, it could be that you’re cooking them over too high heat. Caramelization is best achieved at medium to low heat. Keep stirring every few minutes to prevent them from burning. It takes patience—about 30-40 minutes—but the resulting sweetness from the slow cooking is well worth the wait! Can I use a different cheese in the filling? Absolutely! While goat cheese lends a lovely tang, feel free to substitute it with mozzarella or Gruyère depending on your preference. Each cheese will impart a unique flavor and texture to your stuffing, allowing you to customize it to your taste! Is this recipe safe for pets? Very! However, while pork is safe for most pets, always check with your veterinarian before sharing. Also, be cautious with ingredients like garlic and onions, as they can be toxic to dogs. It’s best to serve your furry friends small amounts of plain cooked pork without seasoning. Savory Stuffed Pork Tenderloin for a Festive Feast This Stuffed Pork Tenderloin with Goat Cheese and Cranberries is a must-try for festive gatherings, transforming your meal into a culinary experience. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 35 minutes minsResting Time 20 minutes minsTotal Time 1 hour hr 25 minutes mins Servings: 6 slicesCourse: DinnerCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pork1-1.5 pounds Pork Tenderloin Choose pork that is pink with some marbling for optimal juiciness.For the Filling8 ounces Goat Cheese Can be substituted with mozzarella or Gruyère for a different flavor.1 cup Cranberry Sauce Both jellied and whole berry varieties work beautifully.2 cups Fresh Spinach Remember to wilt it before adding to filling.1 medium Onion Caramelize to achieve natural sweetness.2 cloves Garlic Add just before removing spinach from heat.2 tablespoons Butter Essential for cooking onions and spinach.1 teaspoon Salt For seasoning.1/2 teaspoon Pepper For seasoning.Optional Additions1 tablespoon Fresh Herbs (like Sage) Elevates flavor complexity.1/2 cup Nuts (walnuts or pecans) For added texture. Equipment sauté pancutting boardsharp knifeRoasting Pan Method Step 1: Preheat the OvenPreheat your oven to 450°F (232°C) to achieve a golden exterior.Step 2: Caramelize the OnionsMelt 1 tablespoon of butter in a skillet over medium heat, add sliced onions, cooking for 30–40 minutes until golden brown.Step 3: Sauté the SpinachIn the same skillet, melt another tablespoon of butter, add spinach, and sauté until wilted, about 2-3 minutes. Add minced garlic just before removing from heat.Step 4: Butterfly the Pork TenderloinButterfly the pork tenderloin by slicing it lengthwise, leaving a half-inch uncut.Step 5: Season and Stuff the PorkSeason the inside of the pork with salt and pepper. Add cranberry sauce, spinach mixture, caramelized onions, and crumbled goat cheese.Step 6: Roll and Secure the TenderloinRoll the pork tightly from the uncut side and secure with kitchen twine. Season the outside.Step 7: Roast the Stuffed PorkRoast in the preheated oven for 30-35 minutes until the internal temperature reaches 140°F-145°F.Step 8: Rest and ServeRemove from the oven and let rest for 20 minutes before slicing into medallions to serve. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg NotesServe with classic holiday sides like roasted vegetables or mashed potatoes for a versatile holiday meal. Tried this recipe?Let us know how it was!
