Stuffed Pork Tenderloin
Equipment
- Stove
- Oven
Ingredients
- 1 pork tenderloin roughly 1-2 lbs
- 1 onion sweet, sliced thin
- 3 TBSP olive oil
- 3 TBSP fresh sage chiffonaded or sliced into ribbons
- 3 cups spinach fresh
- 3 garlic minced cloves
- ½ cup cranberry sauce
- salt and pepper to taste
Instructions
- In a large pan over medium heat, add 2 TBSP of olive oil. Add the sliced onion and reduce the heat to medium-low. Allow the onions to cook slowly and caramelize for approximately 45 minutes. Stir the onions often to prevent them from burning. Once the onions are soft, golden brown, and have a jammy texture, stir in the sage.
- Remove the onions from the pan and add the additional tablespoon of olive oil to the pan. Add the garlic and sauté until fragrant, then add the spinach to the pan to allow it to wilt. Add the onions to the spinach and combine well.
- Preheat the oven to 425℉. Place a sheet of aluminum foil onto a baking sheet and brush with olive oil or pan spray to prevent sticking.
- Place your pork on a cutting board and, using a sharp knife, slice it open lengthwise so that it can be stuffed and rolled back onto itself for baking. Top the pork with the caramelized onion and spinach mixture, and then top with the cranberry sauce. Tightly roll the pork tenderloin back onto itself and tie with kitchen twine.
- Season the outside of the pork with salt and pepper before placing it onto the baking sheet and roasting for 30 minutes or until the internal temperature reaches 145℉. Let the pork rest for at least 20 minutes before cutting. Serve with additional cranberry sauce!
Nutrition
Calories: 479kcal | Carbohydrates: 13g | Protein: 63g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 197mg | Sodium: 172mg | Fiber: 1g | Sugar: 8g
