If you’re dreaming of a show-stopping main course that bursts with festive flavor, the Christmas Stuffed Pork Tenderloin with Cranberries, Spinach, and Goat Cheese Recipe is exactly what you need. This dish combines tender, juicy pork with a vibrant, tangy filling that brings a delightful contrast of sweet cranberries, fresh spinach, creamy goat cheese, and crunchy walnuts to every bite. The final drizzle of balsamic glaze adds a beautiful finish that ties all the flavors together, making this tenderloin a memorable meal perfect for the holiday season or any special occasion.
Ingredients You’ll Need
Don’t let the list fool you—each ingredient in this recipe is simple but plays a crucial role in creating a harmonious balance of taste, texture, and festive color that makes this dish unforgettable.
- Pork tenderloins: Choose two tenderloins about one pound each for perfect portions and even cooking.
- Olive oil: Essential for searing and adding a subtle richness to the pork’s surface.
- Salt and freshly ground black pepper: Basic seasonings that enhance the natural flavor of the pork.
- Garlic powder: Adds a warm, savory depth without overpowering the stuffing.
- Dried cranberries: Provide a sweet and slightly tart pop that brightens the dish wonderfully.
- Fresh spinach leaves: Bring vibrant green color and a light earthiness that balances the sweetness.
- Crumbled goat cheese: Offers creamy tanginess that melts gently into the pork while baking.
- Chopped walnuts: Add a satisfying crunch and nutty flavor for texture contrast.
- Fresh rosemary: Gives an aromatic, piney note that complements the meat and stuffing beautifully.
- Balsamic glaze: A luscious, slightly sweet drizzle that finishes the plate with flair and richness.
- Kitchen twine: Needed to tie and secure the stuffed tenderloins so the filling stays put during cooking.
How to Make Christmas Stuffed Pork Tenderloin with Cranberries, Spinach, and Goat Cheese Recipe
Step 1: Prepare Your Oven and Tenderloins
Start by preheating your oven to 375°F (190°C). While it heats, carefully butterfly each pork tenderloin by slicing lengthwise about three-quarters through, creating a flat surface like opening a book. This step is crucial for stuffing evenly.
Step 2: Season and Drizzle
Drizzle olive oil inside each tenderloin and season generously with salt, freshly ground black pepper, and garlic powder. These seasonings build a flavorful base that complements the fresh stuffing beautifully.
Step 3: Create the Festive Filling
In a medium bowl, mix together the dried cranberries, chopped fresh spinach, creamy goat cheese, crunchy walnuts, and fragrant fresh rosemary. This filling is where all the Christmas magic happens—a balance of tart, earthy, creamy, and nutty flavors.
Step 4: Stuff and Secure the Tenderloins
Spread the cranberry-spinach mixture evenly over each tenderloin’s opened surface. Fold them back carefully to enclose the filling and tie securely with kitchen twine at inch intervals to keep everything intact during cooking.
Step 5: Sear for That Perfect Crust
Heat a generous splash of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed pork tenderloins on all sides for about 3 minutes each, developing a golden crust that locks in juices and flavors.
Step 6: Bake to Juicy Perfection
Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the internal temperature reaches 145°F (63°C). This ensures the pork is tender and perfectly cooked without drying out.
Step 7: Rest, Slice, and Drizzle
Once out of the oven, let the tenderloins rest for at least 5 minutes to allow juices to redistribute. Remove the twine, slice into elegant rounds, and generously drizzle with balsamic glaze for a glossy, tangy finish.
How to Serve Christmas Stuffed Pork Tenderloin with Cranberries, Spinach, and Goat Cheese Recipe
Garnishes
A sprinkle of fresh rosemary leaves or a few additional dried cranberries on top can instantly elevate the presentation, adding a vibrant and festive touch that signals this is no ordinary pork dish.
Side Dishes
This recipe pairs beautifully with creamy mashed potatoes, roasted winter vegetables, or even a light wild rice pilaf. The sides should balance and complement the flavors without overpowering the nuanced stuffing.
Creative Ways to Present
For a stunning holiday centerpiece, serve slices arranged like a fan on a wooden board or platter, surrounded by sprigs of rosemary and fresh cranberries. You can also drizzle extra balsamic glaze in an artistic pattern on the plate for a professional touch.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Stuffed Pork Tenderloin with Cranberries, Spinach, and Goat Cheese Recipe keeps well in an airtight container in the refrigerator for up to 3 days. This makes for delicious next-day lunches or quick dinners.
Freezing
If you want to save some for later, wrap the cooked and cooled tenderloin tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a 325°F oven until warmed through to preserve moisture. Avoid microwaving directly to prevent drying out the pork and filling.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are more tart and have a different texture, so if you choose to use them, consider cooking them down slightly or adding a touch of sugar to balance their sharpness in the stuffing.
What if I don’t have goat cheese?
While goat cheese adds a lovely tang, you can substitute with cream cheese or feta for a similar creamy texture, though the flavor profile will vary slightly.
Is kitchen twine necessary?
Yes, kitchen twine is important to keep the tenderloin securely closed, so the stuffing doesn’t escape during cooking. If you don’t have it, toothpicks can work in a pinch but are less secure.
Can I prepare this recipe ahead of time?
You can prepare and stuff the tenderloins a few hours ahead and refrigerate them before cooking to save time, but sear and bake close to serving for best texture and flavor.
How do I know when the pork is perfectly cooked?
The internal temperature should reach 145°F (63°C) for safe consumption while remaining juicy. Use a meat thermometer inserted at the thickest part to check.
Final Thoughts
If you’re looking for a festive dish that feels both special and comforting, the Christmas Stuffed Pork Tenderloin with Cranberries, Spinach, and Goat Cheese Recipe is a wonderful pick. Its perfect blend of flavors and impressive presentation make it a dish that you’ll be proud to serve and your loved ones will be eager to enjoy year after year. Give it a try and add a touch of gourmet holiday magic to your table!
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Christmas Stuffed Pork Tenderloin with Cranberries, Spinach, and Goat Cheese Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 25m
- Total Time: 0h 55m
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A festive and flavorful Christmas Stuffed Pork Tenderloin recipe featuring tender pork filled with a savory mixture of dried cranberries, fresh spinach, creamy goat cheese, walnuts, and rosemary, finished with a balsamic glaze for a perfect holiday centerpiece.
Ingredients
Meat and Seasoning
- 2 pork tenderloins (about 1 pound each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
Stuffing
- 1 cup dried cranberries
- 1 cup fresh spinach leaves, chopped
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped walnuts
- 1 tablespoon fresh rosemary, chopped
Finishing
- 1/4 cup balsamic glaze
- Kitchen twine
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pork tenderloin.
- Prepare Tenderloins: Place the pork tenderloins on a cutting board. Using a sharp knife, slice each tenderloin lengthwise about three-quarters of the way through, opening it like a book carefully without cutting all the way through.
- Season Inside: Drizzle olive oil inside each tenderloin and season with salt, freshly ground black pepper, and garlic powder evenly to enhance flavor.
- Make Stuffing Mixture: In a medium bowl, combine dried cranberries, chopped fresh spinach, crumbled goat cheese, chopped walnuts, and chopped fresh rosemary. Mix the ingredients thoroughly.
- Fill Tenderloins: Spread the cranberry and spinach mixture evenly over the inside of each pork tenderloin to ensure balanced stuffing.
- Secure Tenderloins: Fold each tenderloin back together and secure with kitchen twine at 1-inch intervals to hold the stuffing in place during cooking.
- Heat Skillet: Heat a large oven-safe skillet over medium-high heat and add the remaining olive oil to prepare for searing.
- Sear Pork: Sear the stuffed pork tenderloins in the hot skillet for about 3 minutes on each side until they develop a golden-brown crust.
- Bake: Transfer the skillet with seared pork to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) to ensure proper doneness.
- Rest Meat: Remove the skillet from the oven and let the pork rest for at least 5 minutes to maintain juiciness and flavor before slicing.
- Serve: Drizzle the pork tenderloins with balsamic glaze, slice into portions, and serve warm as a festive main dish.
Notes
- Use a meat thermometer to check that the internal temperature reaches 145°F (63°C) for safe consumption.
- Allow the pork to rest after baking for juicier and more tender slices.
- You can substitute goat cheese with cream cheese or feta if preferred.
- If balsamic glaze is unavailable, reduce balsamic vinegar to a syrup consistency as a substitute.
- Be careful when slicing the tenderloin to avoid cutting all the way through when preparing to stuff.
