Stuffed Pork Tenderloin

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Make a showstopping Stuffed Pork Tenderloin with layers of caramelized onion, cranberry sauce, and a creamy cheese mixture in just one hour!

Author: Donna Elick

Servings:

Prep Time15

Cook Time33

Rest Time15

Total Time1 3

Ingredients

Onion Mixture

2 tablespoons unsalted butter
1 medium yellow onion thinly sliced (about 1 1/2 cups)
1 tablespoon fresh rosemary minced
1/8 teaspoon kosher salt
3 tablespoons fresh parsley chopped
2 cloves garlic minced (about 2 teaspoons)

Tenderloin

1 1/2 to 2 pounds pork tenderloin silver skin removed
1 teaspoon kosher salt divided
1/2 teaspoon coarse ground black pepper divided
2 ounces cream cheese softened
2 ounces crumbled feta cheese about 1/2 cup
1/3 cup jellied cranberry sauce

Instructions

Caramelize the Onions: Place a cast iron skillet over medium-low heat and melt the 2 tablespoons unsalted butter. Add the 1 medium yellow onion, 1 tablespoon fresh rosemary, and 1/8 teaspoon kosher salt. Cook slowly, stirring every few minutes, for about 20 minutes, until the onions are soft and golden brown. Stir in the 3 tablespoons fresh parsley and 2 cloves garlic and cook 3–4 minutes more. Transfer the mixture to a bowl and set aside.
Preheat the Oven: Preheat the oven to 450°F.
Prepare the Pork Tenderloin: While the onions cook, place the 1 1/2 to 2 pounds pork tenderloin on a cutting board. With a sharp knife, make a lengthwise cut down the center, stopping about 1/4 inch from the bottom (don’t cut all the way through). Open it up like a book. Cover with plastic wrap and pound evenly to about 1/4 inch thickness. Season both sides with half of the 1 teaspoon kosher salt and 1/2 teaspoon coarse ground black pepper.
Mix the Cheese Filling: In a small bowl, stir together the 2 ounces cream cheese and 2 ounces crumbled feta cheese until smooth and combined.
Layer the Fillings: Spread the 1/3 cup jellied cranberry sauce down the center of the flattened pork, leaving 1 inch clear at both ends. Spread the onion mixture next to the cranberry layer, and then spread the cheese mixture alongside.
Roll and Secure the Pork: Starting from a long side, roll up the pork tightly like a jelly roll. Secure with kitchen twine every 1–2 inches. If you don’t have twine, toothpicks along the seam will work.
Season the Outside: Place the rolled tenderloin seam-side down back in the cast iron skillet (or transfer to a rimmed baking sheet if your skillet isn’t oven-safe). Sprinkle with the remaining salt and pepper.
Roast the Pork: Roast for 28–33 minutes, or until the pork reaches 145°F internally (check with an instant-read thermometer in the thickest part).
Rest Before Slicing: Remove from the oven and let the pork rest for 15–20 minutes before slicing into 1 1/2-inch thick rounds. Resting allows juices to redistribute and keeps the meat tender and moist.

Notes

Make-Ahead: Caramelized onions can be made up to 2 days ahead and refrigerated. The pork can also be butterflied,
seasoned, and rolled up (unbaked) up to 12 hours ahead — wrap tightly in plastic and refrigerate until roasting.

Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.

Freezing: Not recommended; cream cheese and feta lose texture after thawing.

Reheating: Reheat slices gently in a covered dish at 300°F until warmed through. Add a splash of broth to keep moist. Or microwave individual slices 1–2 minutes on medium power, covered, to avoid drying out.

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