This stuffed pork tenderloin has been my go-to centerpiece for holiday tables ever since I first rolled one up on a snowy December afternoon. I discovered this combination of tangy goat cheese, jewel-like cranberry sauce and slow-cooked sweet onions while testing flavor pairings for a seasonal menu. The result was so bright and balanced that guests kept asking for the recipe, and it has become the star of many family celebrations. The spiral of filling inside the roast looks impressive but is surprisingly achievable, and every slice reveals a lovely ribbon of color and flavor.

I love this preparation because it balances comfort and elegance. The pork stays moist when roasted to a safe 1456F and allowed to rest, while the filling adds pockets of creamy, sweet and herbaceous notes. It’s a dish that creates memories: I served it for a small Thanksgiving one year and watched my niece carefully pick the cranberries from the filling with delight. That evening convinced me that a little technique — careful butter-browning, slow caramelization and a snug roll tied with kitchen twine — makes a big difference in texture and presentation.

Ingredients

• Pork tenderloin: Use one boneless pork tenderloin about 1 to 2 pounds. Look for a uniform thickness for even cooking; if one end is much thicker, trim slightly or fold it under when rolling.
• Sweet onion: One sweet onion thinly sliced. Varieties like Vidalia or Walla Walla caramelize beautifully and add natural sweetness to the filling.
• Unsalted butter: Two tablespoons total. Butter helps caramelize the onion and adds richness—unsalted lets you control seasoning.
• Fresh sage: Three tablespoons chopped. Fresh sage gives an aromatic, slightly peppery note that pairs perfectly with pork.
• Fresh spinach: Three cups packed leaves. Spinach wilts down quickly and adds color and a mild green flavor without competing with the cranberries and cheese.
• Garlic: Three cloves, finely chopped. Adds savory depth; add just a quick sauté to avoid bitterness.
• Cranberry sauce: Half cup. Use homemade or store-bought whole-berry sauce for texture and bright sweetness that contrasts the cheese.
• Goat cheese: Six ounces crumbled. The tangy, creamy cheese melts slightly and gives a pleasant contrast to the sweet elements.
• Salt and pepper: To taste. Season the inside and outside of the meat generously but balanced.

Instructions

Step 1: Caramelize the Onions Heat a large skillet over medium-low heat and add 1 tablespoon unsalted butter. Add the thinly sliced onion with a pinch of salt and cook slowly for 30 to 40 minutes, stirring every few minutes so the sugars release evenly. Look for a deep golden color with no black edges; if the pan gets too dry, add a teaspoon of water to deglaze. Stir in the chopped sage at the end, then remove the onions to a bowl to cool. Step 2: Cook the Spinach and Garlic In the same pan, melt the remaining 1 tablespoon of butter over medium heat. Add the spinach in batches if needed and cook until just wilted, about 1 to 2 minutes. Stir in the chopped garlic and cook for 20 to 30 seconds until fragrant; avoid browning the garlic. Transfer the spinach and garlic to a bowl, squeeze out any excess moisture and set aside. Step 3: Prepare the Pork Preheat the oven to 4506F. Line a roasting pan or baking sheet with foil and spray with nonstick spray. Place the pork on a cutting board and, with a sharp knife, slice lengthwise about 1/4 inch from the bottom, stopping about 1/2 inch from the edge to create a flap—do not cut all the way through. Open the pork like a book and flatten gently with the heel of your hand or a meat mallet to an even thickness. Season the inside with salt and pepper. Step 4: Fill and Roll Spread the 1/2 cup cranberry sauce evenly over the pork, leaving about a 1-inch border. Scatter the wilted spinach, then top with the caramelized onions and crumbled goat cheese. Starting from the thicker end, roll the pork tightly into a log and tie it every 1 to 1.5 inches with kitchen twine. Season the exterior with salt and pepper. Step 5: Roast Place the rolled pork on the prepared pan and roast in the preheated 4506F oven for 30 to 35 minutes, or until an instant-read thermometer inserted into the center reads 1456F. If the outside is browning too quickly, tent loosely with foil for the last 10 minutes. Step 6: Rest and Slice Remove the pork from the oven and transfer to a cutting board. Let rest for 15 to 20 minutes to allow juices to redistribute and to help the filling set. Trim the twine and slice into 1-inch rounds with a sharp knife, wiping the blade between slices for cleaner presentation. Serve warm with extra cranberry sauce or pan gravy.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, wrap the cooled, tied roast tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat from frozen, thaw overnight in the fridge and warm gently in a 3256F oven covered with foil for 20 to 30 minutes or until heated through. For best texture, slice after reheating rather than before; this helps the filling remain intact.

Ingredient Substitutions

If you prefer a milder cheese, use cream cheese or ricotta as a substitute for goat cheese; increase the acidity with a teaspoon of lemon zest to mimic that bright tang. For a nutty variation, add 1/4 cup chopped toasted pecans to the filling. If fresh sage isn6t available, 1 teaspoon dried sage can be used but add it earlier while cooking onions to bloom its flavor. For cranberry alternatives, try fig jam or apricot preserves for a different sweet-tart profile.

Serving Suggestions

Serve slices with roasted baby potatoes or creamy mashed potatoes and a green vegetable like roasted Brussels sprouts or honey-glazed carrots. A spoonful of warmed cranberry sauce or a simple pan gravy is a luxurious finishing touch. For presentation, fan slices on a warm platter and garnish with a few whole sage leaves and scattered fresh cranberries for color. Pair with a medium-bodied white wine or a fruity red to complement the tangy filling.

Cultural Background

Rolled and stuffed meats have a long tradition across many cuisines as a way to elevate simple cuts into celebratory fare. This preparation echoes European roulades and American holiday roasts where seasonal flavors like cranberries and sage became popular in autumn and winter. The combination of sweet fruit and tangy cheese with pork is classic in holiday cooking, providing both contrast and comfort on festive tables.

Seasonal Adaptations

In winter, use cranberry sauce and sage for a festive feel; in spring swap cranberries for apricot preserves and add fresh thyme instead of sage. For a summer version, replace spinach with arugula and use a lighter soft cheese like fresh chèvre mixed with lemon zest. Adjust roasting time slightly for larger or smaller tenderloins and always monitor internal temperature for perfect doneness.

Meal Prep Tips

Butterfly and stuff the tenderloin up to 24 hours ahead, then refrigerate uncovered briefly to let the surface dry slightly before covering; this helps the exterior brown when roasted. Tie the roll tightly to maintain the spiral and for even slices. If you plan to make multiple roasts, sear them in a hot pan for 2 minutes per side to develop color before transferring to the oven for a consistent finish.

Finish with a warm encouragement: this recipe looks like a holiday showstopper but is wonderfully forgiving. With a little planning you can make the bulk of the work ahead and still serve something fresh and impressive that everyone will remember.