I am so flippin’ excited about this meal.

YOU GUYS. This Stuffed Pork Tenderloin with Apple Cider Pan Sauce is such a show stopper!

It looks super impressive, tastes amazing, and has all the comforting fall vibes going on with the flavors.

Pork tenderloin, in my humble opinion, doesn’t get the respect it should.

I am not a huge fan of big pork roasts or even pork chops because they always dry out on me. Pork tenderloin, though? It’s easy to prepare and stays tender and juicy after cooking. I LOVE it.

The pork is butterflied and pounded thin (a lot easier than it sounds, I promise) and then filled with a stuffing of garlic, shallot, wilted spinach, dried cherries, and goat cheese. The FLAVOR here is insane.

Roll up the pork and then roast in a hot oven until golden, juicy, and glorious.

After the pork roasts, we make a simple sauce right in the same roasting pan. Fewer dishes to wash is always a good thing, right?

The pan sauce is simple and takes only a few minutes to make. We’ve got white wine, apple cider, mustard, and some butter. Easy peasy but TONS of delicious apple-y flavor. It goes so well with both the pork itself and the filling.

Ingredients You Need for This Stuffed Pork Tenderloin with Apple Cider Pan Sauce:

Olive oil
Garlic
Shallot
Fresh sage
Baby spinach
Dried cherries
Garlic and herb goat cheese (you can use any flavor you like here)
1-lb pork tenderloin
Salt and pepper
Dry white wine
Dijon mustard
Apple cider
Butter
Mashed potatoes and fresh herbs, for serving

How to Make This Stuffed Pork Tenderloin with Apple Cider Pan Sauce:

For the Stuffed Pork Tenderloin:

Preheat the oven to 450°F.
In a large oven-safe cast iron skillet or braising pan, heat the olive oil over medium heat. Add the garlic, shallot, and sage and cook for a couple minutes. Add in the spinach, cherries, and a pinch of salt and pepper and cook, stirring frequently, until the spinach is wilted and the excess liquid has evaporated.
To butterfly the pork tenderloin, place it on a cutting board and make an incision with a sharp knife lengthwise, making sure to not cut all the way through. Gently continue slicing the pork with shallow, long knife cuts until it is sliced open but not cut in half all the way through.
Using a meat tenderizer or mallet, gently pound out the meat so it is an even thickness. Season the inside with salt and pepper.
Place the spinach filling in the center of the pork, spreading it out evenly and leaving a 1-inch border around the edges.
Crumble the goat cheese over the spinach mixture and then tightly roll the tenderloin up lengthwise, securing it closed with kitchen twine. Season the outside of the pork with salt and pepper.
Place the pork in the same pan used for the filling and then transfer it to the hot oven. Roast for 30-35 minutes, or until the center reads 140°F on a meat thermometer.
Remove the pork from the pan, place it on a cutting board, and tent with foil. Allow the pork to rest while you make the pan sauce.

For the Apple Cider Pan Sauce:

Place the same pan used for the pork on the stove over medium heat (be careful as it will be very hot from the oven).
Deglaze the pan with the wine, scraping up any bits that may have accumulated on the bottom of the pan while in the oven.
Stir in the mustard and apple cider and bring the sauce to a simmer. Cook, stirring frequently, until the sauce is reduced and thickened slightly. Stir in the butter until melted. Season, to taste, with salt and pepper.

How to Serve:

Slice the tenderloin into 1-inch thick slices, removing the kitchen twine as you go
Plate the pork alongside some mashed potatoes. Spoon the pan sauce over the pork. Garnish with fresh parsley or chives and serve warm.

Other Recipes You May Enjoy:

I’m telling you, this meal will wow anyone you serve it to.

Tender, juicy pork stuffed with savory spinach, cherries, and goat cheese with the most luscious apple cider pan sauce spooned over top.

I mean, how could that be bad?!