Christmas Cranberry Pork Roll-Up 🎄
A festive and healthy holiday meal featuring a boneless pork tenderloin stuffed with cranberry sauce, wilted spinach, caramelized onions, and goat cheese, then rolled and roasted to perfection. Perfect for your Christmas dinner!
Equipment
- Large Pan
- Baking Sheet
- Kitchen Twine
- Meat Thermometer
Ingredients
- 2 tbsp Unsalted Butter divided
- 1/2 tsp Salt plus more for seasoning
- 3 tbsp Fresh Sage finely chopped
- 1 Sweet Onion thinly sliced (about 1/8-inch)
- 3 cups Fresh Spinach
- 3 cloves Garlic minced
- 6 oz Crumbled Goat Cheese
- 1 Boneless Pork Tenderloin (1 to 2 pounds), butterflied lengthwise
- 1/2 cup Cranberry Sauce whole berry recommended
- 1/4 tsp Black Pepper freshly ground, plus more for seasoning
Instructions
- Gently Cook the Onions: In a large pan, melt 1 tablespoon of butter over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook gently, stirring often, for 30-40 minutes until the onions turn soft and golden brown. Stir in the fresh sage, then transfer the caramelized onions to a bowl.
- Wilt the Spinach and Garlic: Using the same pan, melt the remaining 1 tablespoon of butter over medium heat. Add the fresh spinach and cook, stirring occasionally, until it just wilts down. Stir in the minced garlic and cook for about 30 seconds until fragrant. Remove from heat and set aside.
- Prepare the Pork Tenderloin: Preheat your oven to a hot 450°F (230°C). Line a baking sheet with foil and lightly spray with nonstick cooking spray. On a clean cutting board, carefully butterfly your pork tenderloin by slicing it open lengthwise, creating a flat, even surface. Season the inside generously with salt and pepper.
- Fill and Roll: Evenly spread the cranberry sauce over the butterflied pork, leaving a small border around the edges. Layer the wilted spinach, then the caramelized onions, and finally crumble the goat cheese on top. Tightly roll the pork tenderloin and secure it with kitchen twine to hold its shape. Season the outside of the rolled pork with salt and pepper.
- Roast to Perfection: Place the rolled and tied pork tenderloin on your prepared baking sheet. Roast in the preheated oven for 30-35 minutes, or until a meat thermometer inserted into the thickest part reads 140-145°F (60-63°C).
- Rest, Slice, and Serve: Once cooked, transfer the pork tenderloin to a cutting board and let it rest for a crucial 20 minutes. This helps the juices redistribute and the filling set. Remove the twine, slice into thick rounds, and serve immediately. Enjoy your festive and healthy holiday meal!
Notes
Nutritional information (estimated per serving): Calories: 380 kcal, Total Carbs: 12g, Net Carbs: 10g, Fats: 18g, Protein: 30g. (Nutritional values are estimates and will vary based on specific ingredients and preparation.)
