Stuffed Pork Tenderloin (Best Holiday Recipe) Recipe

If you’re searching for a truly show-stopping main course that blends savory flavors with a touch of holiday magic, this Stuffed Pork Tenderloin (Best Holiday Recipe) is exactly what you need. Imagine tender pork enveloping sweet caramelized onions, fragrant sage, vibrant spinach, tangy cranberry sauce, and creamy goat cheese—all rolled into one glorious roast. It’s comforting and elegant at the same time, perfect for gathering loved ones around the table and making memories during the festive season. The balance of flavors and the gorgeous presentation easily earn it a spot as a holiday favorite you’ll want to make again and again.

Ingredients You’ll Need

This dish shines by keeping the ingredients simple but thoughtfully combined to create layers of flavor and texture. Each component steps in to elevate the overall experience, from the creamy butter that softens the veggies to the fresh sage that adds a hint of earthiness and the tangy cranberry sauce’s perfect pop of color and sweetness.

• 1 boneless pork tenderloin (approx. 1 to 2 pounds): The star protein, juicy and tender when cooked just right.
• 1 sweet onion (thinly sliced): Caramelizes beautifully to bring a rich, sweet base to the filling.
• 2 tablespoons butter (unsalted): Essential for sautéing, adds richness and silkiness to vegetables.
• 3 tablespoons chopped fresh sage: This herb infuses warm, aromatic notes that complement pork perfectly.
• 3 cups fresh spinach leaves: Adds vibrant color and a subtle earthiness when wilted.
• 3 cloves garlic (finely chopped): Brings a punch of savory depth that brightens up the spinach.
• 1/2 cup cranberry sauce: Provides a sweet-tart layer, striking a lovely contrast with the savory filling.
• 6 ounces crumbled goat cheese: Creamy and tangy, it melts into the filling for luscious bites.
• Salt and pepper to taste: Seasoning is key to tie all these flavors together harmoniously.

How to Make Stuffed Pork Tenderloin (Best Holiday Recipe)

Step 1: Caramelize the Onions

Start with heating a tablespoon of butter in a large pot over medium-low heat—this slow cooking allows the sweetness of the onions to develop naturally. Add the sliced onions with a pinch of salt, stir well, and prepare for some patience as you let them caramelize for about 30 to 40 minutes. This step is fundamental because the rich, golden onions add deep flavor and a touch of sweetness that balances the savoriness of the pork.

Step 2: Cook the Spinach and Garlic

Once your onions are perfectly caramelized and transferred aside, use the same pot to keep those flavors going. Add the remaining butter and heat over medium. Toss in the fresh spinach and cook until it wilts down, then quickly add the garlic for just 30 seconds to release its fragrance—overdoing it here can turn garlic bitter. This mixture brings brightness and earthiness that contrasts beautifully with the richness in the dish.

Step 3: Prepare the Pork Tenderloin

Preheat your oven to 450 degrees F and prepare a roasting pan with foil and nonstick spray for easy cleanup. Carefully slice the pork tenderloin open like a book to create a flat surface that will hold the stuffing. Season the inside generously with salt and pepper to build flavor from the inside out. This careful prepping ensures your pork stays juicy while allowing the stuffing flavors to penetrate.

Step 4: Fill and Roll the Pork Tenderloin

Spread the cranberry sauce evenly on the pork’s surface but leave about an inch border around the edges for rolling. Layer the wilted spinach on top, followed by the luscious caramelized onions, finishing with crumbled goat cheese. Rolling it tightly and tying with kitchen twine is key to keeping all these fantastic ingredients inside, creating a beautiful spiral of flavor when sliced. Don’t forget to season the outside once more with salt and pepper before roasting.

Step 5: Roast the Pork Tenderloin

Place your rolled tenderloin on the prepared pan and slide it into the hot oven. Roasting at 450 degrees for 30 to 35 minutes cooks the pork to a juicy medium, with an internal temperature around 140 to 145 degrees F—just perfect for tender, moist results. Keep an eye on it near the end; you want it cooked through but still succulent.

Step 6: Rest, Slice, and Serve

Resting is a critical final step you won’t want to skip! Let the stuffed pork tenderloin sit for about 20 minutes, allowing the juices to redistribute throughout the meat, ensuring every slice is juicy and tender. Then, slice and serve with extra cranberry sauce or your favorite gravy for a festive finishing touch.

How to Serve Stuffed Pork Tenderloin (Best Holiday Recipe)

Garnishes

Simple garnishes can elevate your presentation and flavor. Fresh sage leaves or a sprinkle of chopped parsley bring a pop of color and freshness. A drizzle of pan juices or extra cranberry sauce amps up both moisture and festive tartness, perfectly complementing the filling.

Side Dishes

This stuffed pork pairs beautifully with classic sides like roasted root vegetables, garlic mashed potatoes, or a crisp green salad with a tangy vinaigrette to balance the rich flavors. Sweet potato casserole or Brussels sprouts tossed in balsamic glaze also make excellent festive companions.

Creative Ways to Present

For a truly special touch, slice the tenderloin into medallions and arrange them fan-style on a large platter, garnished with fresh herbs and a drizzle of pan sauce. Alternatively, serve individual roulades on elegant plates with colorful vegetable purees or even nestled on a bed of creamy polenta for an upscale holiday dinner.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap leftover stuffed pork tightly in foil or place in an airtight container and refrigerate. It will keep well for up to 3 days, retaining much of its flavor and moisture.

Freezing

This dish freezes beautifully. Wrap tightly in plastic wrap and then foil or freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

For even reheating, slice and warm gently in a covered dish in the oven at 325 degrees F until heated through. Alternatively, microwave slices covered with a damp paper towel to prevent drying out, but oven reheating maintains texture best.

FAQs

Can I use dried sage instead of fresh?

Yes, dried sage can be substituted but use about one-third of the amount since it’s more concentrated. Fresh sage adds a brighter, fresher flavor, though, so it’s worth seeking out if possible.

What if I don’t have goat cheese? What can I use?

Feta or cream cheese are good alternatives that provide tanginess and creaminess. Goat cheese has a unique flavor, but these substitutes will still complement the other ingredients nicely.

Can I prepare this dish entirely ahead of time?

Yes, you can assemble the stuffed pork tenderloin up to the rolling and tying step a few hours ahead. Keep it covered in the fridge and then roast just before serving for the best texture and flavor.

What temperature should I use to check doneness?

Use a meat thermometer and aim for an internal temperature between 140 and 145 degrees F for perfectly cooked pork tenderloin that’s juicy and safe to eat.

Is it possible to make this recipe gluten-free?

Absolutely! The dish is naturally gluten-free as long as you confirm your cranberry sauce and other ingredients don’t contain any gluten additives.

Final Thoughts

Making the Stuffed Pork Tenderloin (Best Holiday Recipe) is like giving your holiday feast a warm, flavorful hug. It’s a dish that’s impressively elegant yet surprisingly straightforward, guaranteed to delight your friends and family with every tender slice. Don’t hesitate to make this beautiful meal part of your celebrations—it just might become your new holiday tradition!

Print