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Stuffed Pork Tenderloin with Cranberry Spinach and Feta

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Juicy pork tenderloin rolled with wilted spinach, crumbled feta, and tangy cranberry sauce—an elegant and flavorful holiday centerpiece.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and sauté for 30 seconds, then add spinach. Cook until wilted. Remove from heat.
  3. Lay the butterflied pork tenderloin flat and season both sides with salt, pepper, and rosemary.
  4. Spread wilted spinach evenly over the pork, sprinkle with feta, and spoon cranberry sauce across the center.
  5. Carefully roll the tenderloin and secure with butcher’s twine at 2-inch intervals.
  6. Heat remaining oil in an oven-safe skillet and sear the pork on all sides until browned.
  7. Transfer the skillet to the oven and roast for 25–30 minutes, or until internal temperature reaches 145°F (63°C).
  8. Rest 5 minutes before slicing. Serve topped with extra cranberry sauce.

Notes

  • Let the pork rest before slicing to retain juices.
  • Use fresh or canned cranberry sauce based on preference.
  • Substitute goat cheese for feta for a creamier filling.

Nutrition

Keywords: stuffed pork tenderloin, holiday pork roast, cranberry spinach pork, feta stuffed pork

Find it online: https://epicrecipebox.com/stuffed-pork-tenderloin-with-cranberry-spinach-and-feta/