Cherry and Goat Cheese-Stuffed Pork Tenderloin

with honey butter-braised carrots and duchess potatoes

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs

A note about serious food allergies

It's the season where we all get stuffed, and why should a pork tenderloin be any different? Creamy goat cheese and tartly sweet dried cherries are combined with spinach to fill the butterflied tenderloin. Decadent duchess potatoes and carrots flavored with honey and thyme round out this dish, which will find you stuffing yourself with the stuffed.

In Your Box (serves 2)

  • Info
    1 fl. oz. Liquid Egg
  • 10 oz. Carrot
  • 2 oz. Baby Spinach
  • 2 Russet Potatoes
  • Info
    4 fl. oz. 2% Milk
  • Info
    0.9 oz. Butter
  • 1 oz. Dried Cherries
  • Info
    1 oz. Goat Cheese Crumbles
  • 1 Butcher's Twine
  • 1 Pork Tenderloin
  • ½ fl. oz. Honey
  • 3 Thyme Sprigs
  • Nutrition (per serving)

  • Calories
    939
  • Carbohydrates
    99g
  • Fat
    35g
  • Protein
    58g
  • Sodium
    1476mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare Ingredients and Cook Potatoes
    1

    Prepare Ingredients and Cook Potatoes

    Peel, trim, and cut carrots into ½" diagonal slices. Coarsely chop spinach. Peel and cut potatoes into 1" dice. Bring a medium pot with potatoes covered with lightly salted water to boil over high heat. Reduce heat to medium and simmer until fork tender, 15-18 minutes. Drain in a colander and return to pot. Add half the milk, half the butter, and liquid egg and mash until smooth. Add remaining milk 1 Tbsp. at a time to achieve desired consistency. Season with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Make the Filling
    2

    Make the Filling

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add spinach and ¼ tsp. salt to hot pan. Cook, stirring often, until spinach is just wilted, 2-3 minutes. Remove to a small mixing bowl and cool 5 minutes. Wipe pan clean and reserve. After spinach has cooled slightly, mix in dried cherries and goat cheese crumbles (breaking up with your hands if needed). Cut twine into five equal lengths.

  • Step 3 - Stuff the Tenderloin
    3

    Stuff the Tenderloin

    Rinse tenderloin and pat dry. Lay tenderloin on a separate cutting board. Hold knife blade parallel to the board and make a lengthwise cut through the center. Stop ¼" short of opposite edge of tenderloin so pork remains in one piece. Open meat as you would a book. Cover with plastic wrap and pound out to a uniform ½" thickness. Place filling down center and roll up tenderloin. Tie pork tenderloin closed with twine. Season pork on all sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 4 - Bake Potatoes and Cook Tenderloin
    4

    Bake Potatoes and Cook Tenderloin

    Transfer potatoes to a small casserole dish. Use a fork to pull potatoes into small peaks, forming ridges with tines of fork. Brush lightly with olive oil and bake until golden brown, 20-25 minutes. While potatoes bake, heat 2 tsp. olive oil in pan used for filling. Add pork to hot pan and cook until browned on all sides, 5-6 minutes. Transfer to prepared baking sheet and bake until pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes. Wipe pan clean and reserve.

  • Step 5 - Cook the Carrots
    5

    Cook the Carrots

    Return pan used to sear tenderloin to medium heat. Add remaining butter, honey, thyme sprigs, carrots, and 2 Tbsp. water to hot pan. Bring to a simmer and cover pan. Cook, stirring occasionally, until carrots are tender, 8-10 minutes. Discard thyme sprigs. Season with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Slice pork into ½ thick slices and serve alongside duchess potatoes and carrots.