I’ve got the perfect holiday pork tenderloin for your seasonal table!
I have two holiday-worthy recipes headed your way: this stuffed pork tenderloin and, soon, a ham recipe that might just convert even the least enthusiastic ham eaters. For now, let’s focus on this festive pork.
Pork tenderloin is underrated, especially for quick weeknight dinners—it’s straightforward to prepare and always impressive. I’ve made other stuffed versions before, including a butternut-stuffed tenderloin and a bacon, gorgonzola, and fig version, and they’ve all been crowd-pleasers. This recipe leans into winter flavors to make an elegant, holiday-ready main course.
p.s. Pork tenderloin can be tricky to photograph, so some of these shots echo earlier work, but the flavors are all new.
If you’re comparing options for a holiday roast, beef tenderloin is classic and delicious, but it’s pricier and requires more time. This stuffed pork tenderloin delivers festive flavor, a beautiful presentation, and faster cooking—ideal for holidays or a special weeknight dinner.
Here’s what goes inside:
- Caramelized onions for rich, sweet depth of flavor.
- Homemade cranberry sauce—this recipe is a great way to use leftovers from the holidays.
- Fresh spinach and tangy goat cheese to balance the sweetness and add a creamy texture.
This tenderloin is excellent hot with extra cranberry sauce or gravy, and it’s also delicious cold—perfect for sandwiches or leftovers.
It’s festive, flavorful, and makes a beautiful centerpiece.
Holiday Pork Tenderloin
Holiday Stuffed Pork Tenderloin
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Ingredients
- 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
Instructions
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Heat a large pot over medium-low heat and add 1 tablespoon of butter. Add the sliced onions with a pinch of salt and cook, stirring often, until they begin to caramelize, about 30 to 40 minutes. Watch carefully so they don’t burn. Stir in the chopped sage toward the end of cooking.
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Transfer the caramelized onions to a bowl. In the same pot, add the remaining butter and heat over medium. Add the spinach and cook, stirring occasionally, until wilted. Stir in the minced garlic and cook about 30 seconds more.
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Preheat the oven to 450°F (230°C). Line a roasting pan or baking sheet with foil and coat with nonstick spray.
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Place the pork on a cutting board and use a sharp knife to butterfly it so you have a flat surface for stuffing. Slice lengthwise about 1/4 inch from the bottom, then continue to open it up so it lays flat. Season the inside with salt and pepper.
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Spread the cranberry sauce over the pork, leaving a 1–2 inch border around the edges. Layer the cooked spinach, then the caramelized onions, and crumble the goat cheese over the top.
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Roll the pork tightly and secure with kitchen twine. Season the outside with salt and pepper.
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Place the rolled tenderloin on the prepared pan and roast 30 to 35 minutes, or until an instant-read thermometer registers 140–145°F (60–63°C). Let rest 20 minutes before slicing. Serve with extra cranberry sauce, gravy, or your favorite sides.
Did you make this recipe?
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Even if it’s a little imperfect, it’s absolutely worth making.