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Easy Stuffed Pork Tenderloin – Perfect Christmas Dinner Idea!

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So, you’ve been tasked with making the main event for Christmas dinner, and you want something impressive—but without the stress of a five-hour kitchen marathon? Say hello to your new best holiday recipe: Easy Stuffed Pork Tenderloin.

This beauty checks all the boxes: it’s flavorful, festive, foolproof—and dare I say, kind of fancy-looking (but in a “wow, you made that?!” way, not a “this required culinary school” way).

The Star of the Holiday Table 🎄

Let’s face it—turkey and ham get all the attention, but if you’re ready to switch it up this year, Pork Loin For Christmas Dinner is a total game-changer. And this version? Stuffed with herby goodness, creamy goat cheese, and a pop of sweetness from cranberries, it’s basically holiday spirit rolled into a roast.

I started making this Pork Tenderloin Christmas Dinner years ago, and now my family demands it. One year, I didn’t make an extra for leftovers, and let’s just say... I haven’t made that mistake again.

Why You’ll Love This Recipe

Here’s the rundown of what makes this Holiday Stuffed Pork Dish so epic:

  • Make-Ahead Friendly – Yep, you can prep this the night before. Just roll it up, wrap it tight, and pop it in the fridge. Come Christmas Day, all you have to do is roast and serve.

  • Gorgeous Presentation – When you slice it open and reveal that swirly filling? Total showstopper. It gives serious Pork Tenderloin Roulade vibes—without the hassle.

  • Flavor Bomb – The combo of tangy goat cheese, earthy sage, and juicy pork? Chef’s kiss.

  • Beginner-Friendly – No culinary degree required. If you can roll up a sleeping bag, you can master this Rolled Pork Loin.

The Pork: What to Buy

You’ll typically find tenderloins in 1 to 1½ pound portions. Look for meat that’s pink, not gray, with a bit of fat marbling. Avoid anything that looks like it’s been sitting in a puddle—excess liquid = meh quality.

Stick with unseasoned pork. Those pre-marinated ones might save a step, but they can overpower your filling. Oh, and if you’re shopping the butcher counter? Ask them to remove the silverskin. Trust me—it’s a clingy, rubbery membrane that you don’t want to wrestle with at home.

Got Ingredient Drama? No Problem.

This Easy Stuffed Pork Tenderloin is super flexible. Here are some quick swaps if needed:

  • No goat cheese? Use feta or cream cheese. Blue cheese if you’re feeling bold (and slightly rebellious).

  • Fresh spinach gone rogue in your fridge? Thawed frozen spinach (drained well!) works great.

  • Missing sage? Try rosemary or thyme instead.

  • Want a bigger cut? Use a butterflied pork loin. Just remember, cooking time will need a bump.

FYI: You can even adapt this into one of those Christmas Pork Tenderloin Recipes Slow Cooker style if your oven’s already packed with pies and sides. Just brown the pork first, then slow-cook on low for 3–4 hours until it’s juicy and tender.

Storing Leftovers Like a Pro

Made too much? (Is that even possible with this dish?) No worries:

  • Fridge it: Store in an airtight container for up to 4 days. IMO, the flavor gets even better on Day 2.

  • Freeze it: Wrap tightly and freeze for up to 3 months. It reheats like a dream.

  • Reheat it: Cover with foil and warm in a 325°F oven with a splash of broth to keep it juicy. Pro tip: Slice after reheating so it doesn’t dry out.

Final Thoughts

If you're craving something that feels special but doesn’t leave you a hot mess in the kitchen, this Pork Roast Christmas Dinner is your answer. It’s classy, cozy, and crowd-pleasing. Whether it’s your first time hosting or you’re the seasoned holiday chef, this Christmas Pork Loin Recipes centerpiece will earn you gold-star status.

So go ahead, pour yourself some mulled wine, throw on some Michael Bublé, and prep this stunning Pork Tenderloin Roulade. Your guests won’t just love it—they’ll beg you to make it again next year.

And hey, you might even get out of doing the dishes. 😉



Easy Stuffed Pork Tenderloin – Perfect Christmas Dinner Idea!

Author: Aleda

Prep Time: 20–30 minutes
Cook Time: 60–75 minutes
Total Time: 80–105 minutes

This stuffed pork tenderloin is bursting with caramelized onions, goat cheese, fresh spinach, and cranberry—an irresistible centerpiece for your holiday table. Easy enough for a home cook, fancy enough to impress.

Ingredients:

  • 1 boneless pork tenderloin (about 1–2 pounds)
  • 1 sweet onion, thinly sliced
  • 2 tablespoons unsalted butter
  • 3 tablespoons fresh sage, finely chopped
  • 3 cups fresh spinach leaves
  • 3 garlic cloves, minced
  • ½ cup cranberry sauce
  • 6 oz goat cheese, crumbled
  • Salt and black pepper, to taste

🔪 Instructions:

  1. Slow-Cook the Onion: Melt 1 tbsp butter in a skillet over medium-low heat. Add onions and a pinch of salt. Stir occasionally for 30–40 minutes until golden. Stir in sage. Set aside.
  2. Sauté the Spinach and Garlic: In the same pan, melt the remaining butter. Add spinach and cook until wilted. Stir in garlic for 30 seconds. Remove from heat.
  3. Prep the Pork: Preheat oven to 450°F (232°C). Butterfly the pork by slicing it open horizontally and lay it flat. Season with salt and pepper.
  4. Stuff It: Spread cranberry sauce over the pork. Layer with spinach, onions, and goat cheese. Roll tightly into a log and secure with kitchen twine. Season outside.
  5. Roast: Place on a foil-lined baking sheet. Roast for 30–35 minutes or until internal temp reaches 140–145°F.
  6. Let It Rest: Remove from oven and let rest for at least 20 minutes to lock in juices.
  7. Slice & Serve: Remove twine, slice into rounds, and serve warm. Optional: Drizzle with extra cranberry sauce or gravy.




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