Quick Recipe Version (TL;DR)
Stuffed Pork Tenderloin with Cranberries and Spinach pairs juicy, golden-roasted pork with a creamy spinach filling, sweet-tart cranberries, toasted pecans, garlic, and fresh herbs. Slice it into colorful spirals for a festive main course that feels special without being complicated.
Quick Ingredients
- 2 pork tenderloins, 1 pound (454 g) each, silver skin removed
- 2 tablespoons olive oil, divided
- 3/4 teaspoon fine sea salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 5 ounces (142 g) fresh baby spinach, roughly chopped
- 3 garlic cloves, minced
- 4 ounces (113 g) full-fat block cream cheese, softened
- 1/3 cup (40 g) sweetened dried cranberries, roughly chopped
- 1/4 cup (28 g) pecans, chopped and toasted
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
Do This
- 1. Heat the oven to 400°F (200°C). Toast the pecans in a dry skillet over medium heat for 3 minutes.
- 2. Heat 1 tablespoon olive oil in the skillet. Cook the garlic for 30 seconds, then add spinach and cook for 3 minutes. Drain, squeeze dry, and cool for 5 minutes.
- 3. Mix the spinach, garlic, cream cheese, cranberries, pecans, mustard, herbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- 4. Butterfly each tenderloin and pound to an even 1/2-inch thickness. Divide the filling between them, leaving a 1-inch border; roll tightly and tie with kitchen twine.
- 5. Season with the remaining salt and pepper. Heat the remaining 1 tablespoon oil in an ovenproof skillet and sear the rolls for 6 minutes, turning to brown three sides.
- 6. Roast seam-side down for 25–30 minutes, until the center of the filling reaches 165°F (74°C) and the pork registers at least 145°F (63°C).
- 7. Rest for 10 minutes, remove the twine, and cut into 1-inch-thick slices. Spoon the resting juices over the pork.
Why You’ll Love This Recipe
- Beautiful on the table: Each slice reveals a creamy spiral dotted with green spinach, ruby cranberries, and toasted pecans.
- A delicious balance: Sweet-tart fruit, savory herbs, crunchy nuts, and tender pork work beautifully together.
- Approachable technique: Butterflying, filling, and tying are easier than they look, especially with the step-by-step guidance below.
- Perfect for a smaller celebration: Two tenderloins serve six without the long cooking time of a large roast.
Grocery List
- Meat: 2 pork tenderloins, about 1 pound each; choose tenderloin, not pork loin.
- Produce: Baby spinach, garlic, fresh thyme, and fresh rosemary.
- Dairy: Full-fat block cream cheese.
- Pantry: Olive oil, sweetened dried cranberries, pecans, Dijon mustard, fine sea salt, and black pepper.
- Kitchen supplies: Food-safe kitchen twine, an instant-read thermometer, and parchment paper or plastic wrap for pounding the pork.
Full Ingredients
For the Pork
- 2 pork tenderloins, 1 pound (454 g) each, approximately 2 pounds (907 g) total
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
For the Cranberry-Spinach Filling
- 1 tablespoon olive oil
- 3 garlic cloves, minced, about 1 tablespoon
- 5 ounces (142 g) fresh baby spinach, roughly chopped
- 4 ounces (113 g) full-fat block cream cheese, softened
- 1/3 cup (40 g) sweetened dried cranberries, roughly chopped
- 1/4 cup (28 g) pecans, chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Step-by-Step Instructions
Step 1: Preheat the oven and toast the pecans
Position a rack in the center of the oven and preheat to 400°F (200°C). Have a large, ovenproof skillet ready; a 12-inch skillet works well if both rolled tenderloins fit without touching. Alternatively, prepare a small roasting pan for the oven stage.
Add the chopped pecans to a dry skillet over medium heat. Toast for 3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a mixing bowl so they do not continue browning in the hot pan.
Step 2: Sauté and dry the spinach
Add 1 tablespoon olive oil to the skillet over medium heat. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the spinach and cook for 3 minutes, stirring, until completely wilted.
Transfer the spinach and garlic to a fine-mesh strainer. Press firmly with a spoon to remove excess liquid, then spread on a plate and cool for 5 minutes. Once cool enough to handle, squeeze out any remaining moisture and chop more finely if needed. Dry spinach keeps the filling creamy rather than watery.
Step 3: Mix the cranberry-herb filling
Add the softened cream cheese, spinach and garlic, chopped cranberries, toasted pecans, Dijon mustard, thyme, rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the mixing bowl. Stir until evenly combined. The mixture should be thick and spreadable, with the fruit and nuts distributed throughout.
Step 4: Butterfly and flatten the tenderloins
Pat the pork dry with paper towels. If any silver skin remains, slide a sharp knife underneath this shiny membrane and trim it away, keeping the blade angled slightly upward to avoid removing too much meat.
Working with one tenderloin at a time, place it lengthwise on a cutting board. Cut down its length, stopping about 1/2 inch before cutting all the way through. Open it like a book. If the thicker portions resist opening flat, make a shallow lengthwise cut into those sections without cutting through the meat.
Cover with parchment paper or plastic wrap and gently pound with the flat side of a meat mallet to an even 1/2-inch thickness. Aim for a broad rectangle, but do not worry about perfectly straight edges.
Step 5: Fill, roll, and tie
Divide the filling evenly between the two opened tenderloins. Spread it into an even layer, leaving a 1-inch border around the edges. Starting with a long edge, roll each tenderloin snugly around the filling, finishing with the seam underneath.
Tie each roll with food-safe kitchen twine at 1 1/2-inch intervals. The twine should hold the shape without cutting deeply into the meat. Season the outsides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Step 6: Sear until golden
Wipe any spinach residue from the skillet. Add the remaining 1 tablespoon olive oil and heat over medium-high heat until shimmering. Place the tenderloins in the skillet and sear for 6 minutes total, turning every 2 minutes to brown three sides. Use tongs to turn them gently without pulling on the twine.
If the rolls do not fit comfortably together, sear them separately, then transfer both to a roasting pan. This adds about 6 minutes to the cooking time. Browning without crowding gives the pork a better crust.
Step 7: Roast and check the center
Arrange the tenderloins seam-side down in the ovenproof skillet or roasting pan. Roast at 400°F (200°C) for 25–30 minutes, beginning temperature checks at 20 minutes. Thickness and filling temperature can change the cooking time, so use a thermometer rather than the clock alone.
Insert an instant-read thermometer from the side into the center of the filling in each roll. For this stuffed roast, the filling must reach 165°F (74°C); also check that the surrounding pork has reached at least 145°F (63°C). Check more than one spot and continue roasting if necessary. If the outside browns too quickly, cover loosely with foil.
Step 8: Rest, slice, and serve
Transfer the tenderloins to a clean cutting board and loosely cover with foil. Rest for 10 minutes so the juices settle and the filling firms slightly.
Remove every piece of twine. Using a sharp knife, slice the pork crosswise into 1-inch-thick rounds, wiping the blade between cuts for neat spirals. Arrange on a warm platter and spoon the collected resting juices over the slices. Serve with mashed potatoes, roasted carrots, or green beans.
Pro Tips
- Buy similarly sized tenderloins: Two 1-pound tenderloins will cook more evenly than one small and one large piece.
- Keep the thickness even: Gentle pounding helps the pork roll neatly and reduces thin areas that can dry out.
- Do not overfill: A thin, even layer and a clear border help keep the cream cheese inside as the pork cooks.
- Let the thermometer guide you: A stuffed roast needs its filling checked, not just the outer layer of meat. Remove each tenderloin as soon as it reaches the required temperatures.
- Use an oven-safe pan: Check the handle’s temperature rating, and keep an oven mitt over the handle after removing the skillet from the oven.
Variations
- Nut-free version: Omit the pecans. No other adjustment is needed; check ingredient labels if cooking for someone with an allergy.
- Cherry and walnut filling: Replace the cranberries with 1/3 cup (40 g) chopped dried tart cherries and the pecans with 1/4 cup (28 g) chopped toasted walnuts.
- Use frozen spinach: Replace the fresh spinach with 1/2 cup (75 g) thawed, very well-squeezed frozen chopped spinach. Cook the garlic as directed, then stir in the spinach for 1 minute to warm it through before cooling.
Storage & Make-Ahead
Make ahead: Prepare the filling up to 1 day ahead and refrigerate it in a covered container at 40°F (4°C) or below. You can also butterfly the pork up to 1 day ahead; store it separately in a covered container on the lowest refrigerator shelf. Assemble just before cooking. Cold filling may add 5–10 minutes to the roasting time, so check the center carefully.
Refrigerate: Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking. Store for 3–4 days.
Freeze: Wrap cooled portions tightly and freeze in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator.
Reheat: Place slices in a baking dish with 1 tablespoon water per serving, cover tightly with foil, and heat at 325°F (165°C) for 15–20 minutes, or until the center reaches 165°F (74°C). Keep covered to help prevent the pork from drying out.
Nutrition (per serving)
Calories: 350 kcal | Carbs: 9g | Protein: 34g | Fat: 20g | Saturated Fat: 7g | Fiber: 2g | Sugar: 5g | Sodium: 540mg | Cholesterol: 110mg
Nutrition is estimated for one-sixth of the recipe, including the filling and cooking oil, without side dishes.
