Cranberry & Spinach Stuffed Pork Tenderloin

Cranberry & Spinach Stuffed Pork Tenderloin


2 packages (2lbs)

John Henry's Pork Tenderloin


Sweet Onion, Thinly Sliced

4 Tbsp


2 Tbsp

Sage, Rubbed

3 cups

Spinach, Fresh


Garlic Cloves, minced

1 cup

Cranberry Sauce

1, 8oz. Container

John Henry's Goat

Salt & Pepper

Kitchen Twine


To start this recipe, we need to melt our butter in a sauce pan on medium heat, as that melts we will add our onions and sprinkle liberally with salt. Stir the onions often as they cook and allow them to caramelize, this usually takes about 30 – 40 minutes. When they are just about done add in the sage and stir to combine it well. We will move the onions to a bowl and set those aside to use later. In our saucepan lets add the remaining butter and allow it to melt on medium heat. Stir in the spinach and cook, stirring occasionally until it wilts, then stir in the garlic and cook for another minute. Remove pan from heat and set the spinach aside as well.

Before we start assembling the pork tenderloin we need to preheat the oven to 450 degrees. Prepare a roasting pan by lining it with foil or using a nonstick spray.

To assemble the pork tenderloin you will want to have a sharp knife and a mallet. The goal is to cut the pork tenderloin twice lengthwise to open it up, and then use a mallet to evenly flatten it on your work surface. Sprinkle liberally with salt and pepper. Using a spatula we will spread goat cheese over the tenderloin, followed by the cranberry sauce, leave an inch or 2 around the edges so we can roll it up. To finish it off we will add the spinach and garlic and caramelized onions. Be sure to have some kitchen twine on hand and cut into small pieces that are ready to be tied around the tenderloin. Tie the pork tenderloin multiple times and then season the entire outside with salt and pepper. From here we can place the pork on the roasting pan and roast in the oven for 30-35 minutes or until the internal temperature reaches 150 degrees. Remove the pork from the oven and tent with foil allowing it rest for 20 minutes before slicing. Slice and serve with additional cranberry sauce. 

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