Ingredients

2 pork tenderloins (about 1 pound each)

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 teaspoon garlic powder

1 cup dried cranberries

1 cup fresh spinach leaves, chopped

1/2 cup crumbled goat cheese

1/4 cup chopped walnuts

1 tablespoon fresh rosemary, chopped

1/4 cup balsamic glaze

Kitchen twine

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: Lay the pork tenderloins on a cutting board. Using a sharp knife, carefully slice each tenderloin lengthwise, about three-quarters of the way through, to open it like a book. Be cautious not to cut all the way through.

Step 3: Drizzle the inside of each tenderloin with olive oil, then season with salt, black pepper, and garlic powder.

Step 4: In a medium bowl, combine dried cranberries, chopped spinach, goat cheese, chopped walnuts, and rosemary. Mix well.

Step 5: Spread the cranberry mixture evenly over the inside of each pork tenderloin.

Step 6: Fold the tenderloins back together, and secure them with kitchen twine at 1-inch intervals.

Step 7: Heat a large oven-safe skillet over medium-high heat and add the remaining olive oil.

Step 8: Sear the pork tenderloins in the skillet for about 3 minutes on each side, or until browned.

Step 9: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

Step 10: Remove the skillet from the oven and let the pork rest for at least 5 minutes before slicing.

Step 11: Drizzle with balsamic glaze before serving. Slice the tenderloins, and serve warm.

Tips & Variations

Use fresh herbs like thyme or sage instead of rosemary for a different flavor profile.

Substitute walnuts with pecans or almonds for varied texture and taste.

For extra moisture, brush a little olive oil on the outside of tenderloins before searing.

If you don’t have balsamic glaze, a reduction of balsamic vinegar and honey makes a great substitute.

FAQs

Can I prepare the pork tenderloin in advance?

Yes, you can assemble the stuffed pork tenderloin a few hours ahead and keep it covered in the refrigerator before cooking. This helps the flavors meld but avoid stuffing it too far ahead to keep ingredients fresh.

What if I don’t have kitchen twine?

If you don’t have kitchen twine, you can secure the tenderloins using toothpicks or tie with long strips of blanched leek or green onion as a natural alternative.