Cranberry Goat Cheese Stuffed Tenderloin
If you’re already in the mood for Thanksgiving food but you don’t want to completely give in to the craving, this recipe is the perfect middle ground 🤎
Cranberry Goat Cheese Stuffed Tenderloin with Doctored-Up Stove Top Stuffing, Green Beans, + Fresh Gravy
Serves 4-5 depending on size of tenderloin
INGREDIENTS
🔸1 Boneless Pork Tenderloin (1.5-2 lbs)
🔸1 Sweet Onion, thinly sliced
🔸2 tbsp Unsalted Butter
🔸Handful of Fresh Sage, chopped
🔸1 Bag Fresh Spinach
🔸6-8 Garlic Cloves, minced
🔸1 can Cranberry Sauce, whole not jelly
🔸6oz Crumbled Goat Cheese
🔸Freshly Ground Salt + Pepper
INSTRUCTIONS
1️⃣ In a large pot, melt 1 tbsp butter over medium heat. Add onions with some salt and let cook, stirring often for 30-40 minutes (or until they caramelize), then stir in the sage. Make sure they don’t burn! Transfer them to a bowl and set aside.
2️⃣ In the same pot, melt another tbsp of butter over medium heat. Add spinach to pot and stir until it begins to wilt, then stir in minced garlic. Cook for 30-60 seconds, then remove the spinach from heat, transfer to a bowl, and set aside.
3️⃣ Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil and lightly coat with nonstick spray.
4️⃣ Place the pork tenderloin on a large cutting board. Make a lengthwise cut down the meat about 1/4” from the edge, but do not cut all the way through. Open the meat like a book, and continue to slice the meat lengthwise until the meat becomes very large and flat, almost like a pizza crust. Tenderize the meat with a tenderizer (aka meat hammer lol), and season with salt + pepper on both sides. Spread cranberry sauce on top of the pork, leaving 1-2” around the edges for space to roll. Add the spinach, then caramelized onions, and finally the goat cheese. Tightly roll up the tenderloin and tie it together with food grade kitchen twine.
5️⃣ Place the stuffed tenderloin on the baking sheet and roast for 30-40 minutes (or until the inside is cooked). Let the tenderloin rest for 15 minutes before slicing, then serve with extra cranberry sauce and sides of choice!
NOTES
🌟Make sure you get a big enough tenderloin, otherwise you might experience stuffing-overload!
🌟Before you start to cook, I always recommend prepping your ingredients. Set yourself up for success so you’re not scrambling between steps to prep ingredients.
🌟I listed all of the ingredients as their most basic form so that it is accessible to all. When I make this recipe myself, I do my best to use as many organic, gluten free, and dairy free ingredients as I can (though I always make an exception for cheese).
REFERENCES
https://www.howsweeteats.com/2018/12/pork-tenderloin/
DOCTORED UP STOVE TOP STUFFING
🔸1 Bag Stovetop Stuffing (make sure to get ingredients listed on the stuffing you buy, which may include butter and some sort of broth)
🔸OPTIONAL FOR STUFFING: 2-3 cups Mirepoix (one part celery, 2 parts onion, 1 part carrots, all diced)
🔸Freshly Ground Salt + Pepper
1️⃣ Add butter to a large saucepan and melt over medium heat. Add in Mirepoix and stir, sautéing occasionally for 5-10 minutes.
2️⃣ Proceed to cook your stove top stuffing according to the instructions on your package. Serve immediately.
FRESH GRAVY
🔸4 tbsp Unsalted Butter
🔸2 cups Beef or Chicken Broth
🔸2-4 tbsp Flour
🔸Poultry Seasoning
🔸Freshly Ground Salt + Pepper
1️⃣ Add butter to a small pot and melt over medium heat. Add in flour one tablespoon at a time and stir to combine. Bring to a simmer, then lower the heat.
2️⃣ Add in beef broth and bring to a simmer, seasoning with freshly ground salt, pepper, and poultry season to taste. You may need to add more broth or flour depending on the consistency you like. Serve immediately.
EASY GREEN BEANS
🔸1 bag Microwavable Green Beans
🔸Freshly Ground Pepper
🔸OPTIONAL: Butter and Garlic Salt
1️⃣ Microwave green beans according to the instructions on the package. Add to a bowl and toss with butter, then season with salt and pepper to taste. Serve immediately.
