Spinach and Cranberry Stuffed Pork Tenderloin Recipe

Spinach and Cranberry Stuffed Pork Tenderloin

A pork tenderloin recipe with a delicious and festive twist. Pork tenderloin is very tender meat found under the topside of the pig’s backbone, not to be confused with pork loin. It’s the best part, the “filet mignon” of the pig, usually weighs about 1 lb (450 g) and is about 10 inches (25 cm) long. Count about 1/2 lb (225 g) per serving. If you are lucky and have some leftovers, pork tenderloin slices are a great addition to any salad or can serve as a sandwich filling.

Oven roasted potatoes pair perfectly with this dish.

Yield: 4 servings

Time: 30 minutes


  • 2 pork tenderloins of about 1 lb (450 g) each
  • 5 cups (150 g) baby spinach leaves, stems removed, washed and spun dry
  • 2 garlic cloves, finely minced
  • 1/2 cup (60 g) dried cranberries, rehydrated in 1/4 cup white wine for 5-10 minutes
  • salt and freshly ground pepper to taste
  • a dash of freshly grated nutmeg (about 1/8 tsp)
  • 4 Tbsp olive oil
  • 1 cup warm chicken stock


Preheat oven to 350° F/175° C.

Slice pork tenderloins lengthwise to butterfly them. Take care not to slice through. Place a piece of plastic wrap on top of the loins and pound it a bit flat with a kitchen mallet. Do it gently, so you do not rip the flesh. Salt and pepper both sides and brush both sides with 1 tablespoon olive oil. Set aside while you prepare the spinach filling.

Choose an oven-safe skillet large enough to hold the tenderloins. Heat 1 tablespoon olive oil over medium heat. Add the spinach leaves and garlic. Stirring quickly, cook the spinach just until barely wilted. Let it cool for a few minutes and squeeze any excess water accumulated around the spinach. Season with salt, pepper, and nutmeg and set aside on a plate. Drain cranberries and save the wine.

Spread the spinach evenly on top of the butterflied loins leaving a 1/2 inch (1 cm) edge. Scatter cranberries evenly on top of the spinach. Close the filled tenderloins like a book. Tie tenderloins with kitchen twine at about 1 1/4 inch (3 cm) intervals or less, depending on the thickness of the meat. You don’t want too much stuffing oozing out.

Wipe off the skillet you used for the spinach with paper towels. Heat the remaining 2 tablespoons olive oil over medium-high heat until oil is hot, but not smoking. Brown tenderloins all over nicely. Pour saved cranberry wine into the skillet and reduce it a bit. Add the chicken stock and bring it to a quick boil. Transfer pork to the oven and roast it for about 12-15 minutes or until internal temperature reaches around 140° F/60°C. It all depends on the thickness of tenderloins. Let pork rest for 10 minutes on a cutting board covered closely with aluminum foil before removing the strings and slicing it.

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