Juicy, tender pork tenderloin rolled with savory wilted spinach, creamy feta cheese, and a layer of tangy cranberry sauce—this Stuffed Pork Tenderloin with Cranberry Spinach and Feta is a festive and elegant dish that makes a perfect centerpiece for holiday meals or special occasions. Its rich flavor and striking presentation make it as impressive as it is delicious.

Why You’ll Love This Recipe

This stuffed pork tenderloin delivers a balance of sweet, savory, and tangy notes in each bite. The cranberry sauce adds brightness, the feta lends creamy saltiness, and the spinach provides earthiness—all rolled into succulent pork. It’s a dish that looks sophisticated but is surprisingly simple to prepare. Ideal for holiday entertaining, dinner parties, or even an elevated family meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 pork tenderloin (about 1.5 lbs), butterflied
• 2 tablespoons olive oil
• 3 cups fresh spinach
• 1/2 cup crumbled feta cheese
• 1/2 cup cranberry sauce (plus extra for serving)
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon fresh rosemary, chopped
• Butcher’s twine, for tying

Directions

1. Preheat oven to 375°F (190°C).
2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add fresh spinach and cook until wilted. Remove from heat.
3. Lay the butterflied pork tenderloin flat on a cutting board. Season both sides with salt, pepper, and chopped rosemary.
4. Spread the cooked spinach evenly over the tenderloin. Sprinkle with crumbled feta cheese, and spoon cranberry sauce across the center.
5. Carefully roll the pork tenderloin tightly from one end to the other. Secure with butcher’s twine at 2-inch intervals to hold the stuffing in place.
6. In an oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the pork on all sides until browned.
7. Transfer the skillet to the preheated oven and roast for 25–30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
8. Let the pork rest for 5 minutes before slicing. Serve with extra cranberry sauce on the side.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

• Cheese swap: Use goat cheese or cream cheese in place of feta for a different flavor profile.
• Herb substitution: Replace rosemary with thyme or sage for a different aromatic note.
• Fruit variation: Use fig jam, apricot preserves, or cherry compote instead of cranberry sauce.
• Add nuts: Add a handful of chopped pecans or walnuts for extra texture.
• Greens alternative: Use kale or Swiss chard in place of spinach if preferred.

storage/reheating

Store leftover pork in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a baking dish with a splash of broth or water, cover with foil, and warm in a 300°F (150°C) oven until heated through. Avoid microwaving, which may dry out the pork.
This dish can also be prepared up to one day in advance, stored wrapped in the refrigerator, and baked fresh before serving.

FAQs

Can I prepare this ahead of time?

Yes, you can assemble the tenderloin a day in advance, refrigerate it, and roast just before serving.

What type of cranberry sauce should I use?

Both homemade and store-bought whole berry cranberry sauce work well. Avoid overly sweet jellied varieties.

How do I butterfly a pork tenderloin?

Slice the tenderloin lengthwise down the center, stopping just before cutting all the way through, then open it like a book and flatten it slightly with a meat mallet.

Can I grill the stuffed tenderloin instead of baking?

Yes, sear it over medium heat and finish grilling over indirect heat until fully cooked.

Is it okay to use frozen spinach?

Yes, thaw and drain well before using to avoid excess moisture.

What can I serve with this dish?

Mashed potatoes, roasted root vegetables, wild rice, or a simple green salad pair beautifully.

Can I use pork loin instead of tenderloin?

Pork loin is larger and may require longer cooking time, but it can be used if butterflied and rolled properly.

How do I prevent the stuffing from falling out?

Tie the roll securely with butcher’s twine and avoid overfilling.

What internal temperature should pork reach?

145°F (63°C), followed by a 5-minute rest, ensures tender and juicy meat.

Can I make this recipe dairy-free?

Yes, omit the feta or use a plant-based cheese substitute.

Conclusion

Stuffed Pork Tenderloin with Cranberry Spinach and Feta is a stunning and flavorful dish that brings elegance to the table with minimal effort. With its juicy meat, savory and sweet stuffing, and beautiful presentation, it’s a perfect choice for holiday dinners, celebrations, or when you want to impress without stress. Enjoy a dish that’s as delicious as it is memorable.

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