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sliced stuffed pork tenderloin on a parchment lined baking sheet with fresh chopped parsley, goat cheese, fresh cranberries and caramelized onions

STUFFED PORK LOIN WITH CARAMELIZED ONIONS, GOAT CHEESE AND FRESH CRANBERRIES

Stuffed Pork Tenderloin may look intimidating to make at first but it certainly doesn't have to be! This version is loaded with fresh cranberries, goat cheese and caramelized onions and is sure to impress the entire crowd (including you!)
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings 6 Servings

Ingredients

  • 1 Center Cut Pork Loin about 3 pounds

FOR THE SEASONING

  • 1 tbsp Brown Sugar
  • 1 tsp Paprika
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Basil
  • 1 tsp Salt
  • 1 tsp Pepper
  • Pinch of Cayenne optional, for a little kick

FOR THE FILLING/STUFFING

Instructions

  • Preheat the oven to 450°F and line a baking sheet with parchment paper.
  • Trim the fat off the pork loin (if any).
    raw pork loin roast on a cutting board
  • Butterfly it using a sharp knife (do your best, it doesn't have to be perfect). To do so, start at one end, making a vertical cut about an inch away from the side.
    hand with a knife cutting a pork tenderloin roast down one side
  • Then, with your knife parallel to the cutting board, make a horizontal cut along the length of the tenderloin, rolling it out each time you cut. Stop about 1/2 inch from the other side, ensuring you don't slice it all the way through.
    raw half cut pork tenderloin on a cutting board
  • Open it up like a book and then, if you notice that it's uneven or thicker in some areas, put a piece of plastic wrap over top and pound it thinner with a meat mallet.
    flattened out piece of pork on a cutting board
  • Mix all the spices in a bowl and rub evenly over all sides and crevices of the pork loin (see notes).
  • Evenly distribute the caramelized onions, fresh cranberries and crumbled goat cheese over the pork loin leaving an inch border around the edges.
    fresh cranberries, crumbled goat cheese and caramelized onions on a piece of flattened out pork tenderloin on a cutting board
  • Using both hands, tightly roll the pork loin to enclose all the fillings. You may need to use a fork or a skewer to hold everything in place.
    raw seasoned pork tenderloin roast on a cutting board
  • Using cooking twine, tie a few pieces around the loin to secure the filling and ensure it does not unravel while cooking. Transfer it to the prepared baking sheet.
    raw stuffed pork tenderloin wrapped in 3 pieces of twine on a parchment lined baking sheet
  • Bake for 40 minutes to an hour or until a meat thermometer registers the internal temp at 145°F. Let it rest for about 10 minutes before removing the twine and slicing into thick pieces. Enjoy!
    slices of pork tenderloin garnished with fresh parsley and cranberries on a parchment lined baking sheet

Notes

The time listed in this recipe card does not include the time it takes for the onions to caramelize. Follow my easy recipe for caramelizing onions (which you can prep in advance).
If you watch the video that goes along with this stuffed pork loin recipe, you may notice that I forgot to season my pork loin before stuffing and rolling it (OPPS!). While it's not the end of the world and you can definitely still season the outside as I did, it'll be much easier to season the pork when it's laying flat on a surface with no stuffing rather than rolled into a log and stuffed to the brim. That way, you can massage it in with your hands and make sure every inch (both front and back) is nicely seasoned before piling in the filling.

Nutrition

Serving: 1Serving | Calories: 434kcal | Carbohydrates: 5g | Protein: 66g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 205mg | Sodium: 1004mg | Potassium: 1245mg | Fiber: 1g | Sugar: 3g | Vitamin A: 393IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 4mg
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