Holiday Stuffed Pork
Tenderloin
Brandy Lozano – Paonia
What You’ll Need
1 boneless pork loin, about 1-2 lbs.
1 sweet onion, thinly sliced
2 Tbsp. unsalted butter
3 Tbsp. fresh sage, chopped
3 cups fresh spinach
3 cloves garlic, minced
1/2 cup cranberry sauce (recipe to follow)
6 oz. goat cheese, crumbled
Salt and pepper
Kitchen twine
Bourbon Vanilla Cider Cranberry Sauce
1 12-oz. bag of fresh cranberries
1/2 cup sugar
1/3 cup bourbon
3 Tbsp. apple cider
1 vanilla bean, split
What You’ll Do
Make the cranberry sauce: Combine the cranberries, sugar, bourbon, apple cider and split vanilla bean in a saucepan over low/medium heat. Stir all together. Bring to a simmer and let it bubble and simmer for about 15 minutes until the cranberries begin to break down and the mixture thickens. Remove from heat and let cool to thicken even more.
I like to leave the vanilla bean in the mixture until serving, just for extra vanilla bean flavor.
Make the stuffing: Heat a large pot over low/medium heat and add 1 Tbsp. butter. Add onions with a pinch of salt and stir. Cook, stirring often, until the onions begin to caramelize, about 30 to 40 minutes. Keep an eye on them so they don’t burn! Stir in sage.
Transfer the onions to a bowl. Add the remaining butter to the pot and heat over medium heat. Stir in spinach and cook, stirring occasionally until it wilts. Stir in garlic and cook for 30 seconds.
Preheat oven to 450º. Line a roasting pan or baking sheet with aluminum foil. Spray it with a non-stick spray.
Put it together: Place pork on a cutting board. With a sharp knife, slice it in half lengthwise, then slice the halves in half again to really open it up. Gently tenderize the meat until you have one large, flat open piece. Season the inside with salt and pepper.
Spread cranberry sauce on top of pork, leaving an inch or two of space around the edges so you can roll it up. Top with a layer of spinach, followed by the caramelized onions and then the crumbled goat cheese.
Tightly roll up the tenderloin and tie it together with kitchen twine. Season the entire outside with salt and pepper.
Place the pork on the roasting pan or baking sheet and roast for 30 to 40 minutes, or until the inside is cooked and a thermometer inserted into the meat reads about 140º-145º. Let pork rest for 20 or 25 minutes before slicing.
Slice and serve with extra cranberry sauce, gravy and your choice of side!
November 24, 2020 at 11:56PM
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