Looking for a special main dish for your Christmas dinner? This stuffed pork tenderloin recipe has become my go-to holiday centerpiece over the years. With a savory filling of fresh herbs, garlic, and seasonal ingredients wrapped in juicy pork, it’s the kind of meal that brings everyone to the table.
I love making this dish because it looks fancy but is actually pretty simple to put together. My guests always ask for the recipe, and I’ve even started preparing an extra one just to send home with family members after our celebrations.
Why You’ll Love This Stuffed Pork Tenderloin
- Make-ahead friendly – You can stuff and roll the tenderloin up to 24 hours in advance, making your holiday meal prep much more manageable.
- Impressive presentation – The spiral of colorful filling inside the tenderloin creates a beautiful slice that looks like you spent hours in the kitchen, even though it’s actually quite simple to prepare.
- Perfect balance of flavors – The combination of tangy goat cheese, sweet cranberries, and earthy sage creates a delicious blend that makes this dish special enough for any holiday table.
- Foolproof recipe – With clear instructions and common ingredients, you’ll be able to create this restaurant-quality main dish even if you’re not an experienced cook.
What Type of Pork Tenderloin Should I Use?
When shopping for pork tenderloin, you’ll typically find it sold in individual pieces weighing between 1 and 1½ pounds each.
Look for meat that’s pink with some marbling (small streaks of fat) throughout, but avoid any that appear very dark or have a lot of liquid in the package.
For this recipe, regular pork tenderloin works better than the pre-marinated versions you might see at the store, since those can affect how the stuffing flavors come through.
If you’re buying from the butcher counter, ask them to remove the silverskin (a tough membrane) if it hasn’t been done already – this saves you a prep step at home and helps the meat cook more evenly.
Options for Ingredient Substitutions
This stuffed pork tenderloin recipe has room for some tasty swaps if you need them.
- While pork tenderloin is the star here, you could use a butterflied pork loin (just adjust cooking time since it’s bigger).
- Don’t have fresh sage? Use 1 tablespoon dried sage instead, or try rosemary or thyme for a different but equally good flavor.
- The goat cheese can be swapped for feta, cream cheese, or even blue cheese if you’re feeling bold.
- If fresh spinach isn’t in your fridge, thawed frozen spinach (well-drained) works just fine – just make sure to squeeze out all the excess water first.
How to Know When the Stuffed Pork Tenderloin is Ready
The most reliable way to check if your stuffed pork tenderloin is ready is to use a meat thermometer inserted into the thickest part of the meat – it should read 145°F (63°C) for food safety.
When you cut into the pork, it should be slightly pink in the center but not raw, and the juices should run clear. The stuffing inside should be hot throughout, and the goat cheese should be soft and melty.
What to Serve With Stuffed Pork Tenderloin?
This festive stuffed pork tenderloin pairs wonderfully with classic holiday side dishes that complement its rich flavors. Here are some suggestions:
- Roasted baby potatoes
- Creamy mashed potatoes
- Honey-glazed carrots
- Roasted Brussels sprouts
- Homemade applesauce
- Wild rice pilaf
Since the pork already has a lot going on with its stuffing, keeping the sides relatively simple lets the main dish shine while still creating a satisfying meal.
Storage Instructions
Keep Fresh: Got leftovers from your holiday feast? Place your stuffed pork tenderloin in an airtight container and pop it in the fridge. It’ll stay good for up to 3-4 days. The flavors actually get even better as they meld together overnight!
Freeze: This stuffed pork tenderloin is perfect for making ahead. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. You can freeze it either before or after cooking – just make sure it’s completely cool before freezing if it’s already cooked.
Reheat: To warm up your leftover pork tenderloin, cover it with foil and heat in a 325°F oven for about 20-25 minutes or until heated through. Add a splash of chicken broth before reheating to keep it moist. For best results, slice it after reheating rather than before.
Stuffed Pork Tenderloin FAQ
Why does my stuffing fall out when I slice the pork?
This is a common issue that’s easy to fix! The key is to let your stuffed pork tenderloin rest for 10-15 minutes after cooking before you slice it.
During this resting period, the cheese slightly firms up and the other filling ingredients settle, making it much easier to get clean slices.
I also recommend using a sharp knife and cutting with gentle, sawing motions.
Do I need to butterfly the pork tenderloin in one specific direction?
Yes, the direction of your cut matters when butterflying the tenderloin.
I always start from the thicker end and cut lengthwise, making sure to keep the knife parallel to the cutting board.
Stop about 1/2 inch before cutting all the way through – this creates a “book” that opens flat and gives you the perfect surface for stuffing.
Why do you cook the onions before adding them to the stuffing?
Cooking the onions in butter before adding them to the stuffing mixture is an important step.
Raw onions would stay too crunchy and might release water during cooking, which could make your stuffing soggy.
By cooking them first, they become soft and sweet, and their flavor melds better with the other ingredients.
Plus, those buttery onions add an extra layer of flavor to the whole dish.
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 80-105 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 boneless pork tenderloin (approx. 1 to 2 pounds)
- 1 sweet onion (thinly sliced)
- 2 tablespoons butter (unsalted)
- 3 tablespoons chopped fresh sage
- 3 cups fresh spinach leaves
- 3 cloves garlic (finely chopped)
- 1/2 cup cranberry sauce
- 6 ounces crumbled goat cheese
- Salt and pepper to taste
Step 1: Caramelize the Onions
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!
Once caramelized, stir in the sage and transfer the onions to a bowl.
Step 2: Cook the Spinach and Garlic
In the same pot, add the remaining butter and heat over medium heat.
Stir in the spinach and cook, stirring occasionally, until it wilts.
Add the garlic and cook for 30 seconds until fragrant.
Remove from heat and set aside.
Step 3: Prepare the Pork Tenderloin
Preheat your oven to 450 degrees F.
Line a roasting pan or baking sheet with aluminum foil and spray it with nonstick spray.
Place the pork tenderloin on a cutting board and use a sharp knife to slice it open.
Make the first cut lengthwise about 1/4 inch from the bottom, and then slice again to open up the pork, creating a flat surface.
Season the inside with salt and pepper.
Step 4: Fill and Roll the Pork Tenderloin
Spread cranberry sauce on the pork, leaving an inch or two around the edges to make rolling easier.
Add the wilted spinach on top of the cranberry sauce, followed by the caramelized onions.
Crumble the goat cheese on top.
Tightly roll up the tenderloin and secure it with kitchen twine.
Season the entire outside with salt and pepper.
Step 5: Roast the Pork Tenderloin
Place the rolled and tied pork tenderloin on the prepared roasting pan or baking sheet.
Roast in the preheated oven for 30 to 35 minutes, or until the internal temperature reads about 140 to 145 degrees F.
Step 6: Rest, Slice, and Serve
Once done, let the pork tenderloin rest for 20 minutes before slicing.
Slice and serve with extra cranberry sauce, gravy, or your choice of side.
Enjoy your delicious and flavorful dish!
Made this for supper tonight. Very good. the only ting I would change is the amount of Sage.
More or less?
What kind of cranberry sauce do you use? Jellied or whole berry sauce?
Both sauces would work. Whole Berry Sauce tastes better imo.
Thank you!
What do you mean when you say slice again after the first cut?
Google how to butterfly a pork tenderloin and it will explain the 2 cuts, look for a video tutorial would be best, there a several online.
I am not understanding how you are cutting the pork tenderloin. Are you making two pieces, stuffing it and rolling it up? Or are you cutting it open a sliver to stuff and then roll up?
Could you use Mozzarella or Gruyère cheese instead of goat or feta?
Yes 🙂 But it will change up the Taste a little bit.
How large of a pork tenderloin do you get and how much do you typically see it feed?
TIA!
Pound the butterflied pork to make it easier to roll.