Kale and Goat Cheese Stuffed Pork Tenderloin

With Dried Cranberries and Wild Rice

$9.95 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

A note about serious food allergies

We're teaching you how to stuff a pork tenderloin - an easy and impressive technique you'll use again and again. We start by butterflying the pork so it opens like a book, then creating a rich stuffing of kale, goat cheese, and dried cranberries that gets rolled inside. It’s paired with wild rice and garnished with more goat cheese for added richness. Learning can be delicious!

In Your Box (serves 2)

  • Info
    ¾ cup Quick Cooking Wild Rice Blend
  • 2 tsp. 1 tsp. Vegetable Base Packet
  • 4 oz. Kale
  • 1 Shallot
  • 2 Garlic Cloves
  • 3 Thyme Sprigs
  • 2 Parsley Sprigs
  • 14 oz. Pork Tenderloin
  • 2 oz. Dried Cranberries
  • Info
    3 oz. Goat Cheese Crumbles
  • 1 Wooden Skewer
  • Nutrition (per serving)

  • Calories
    777
  • Carbohydrates
    77g
  • Fat
    22g
  • Protein
    68g
  • Sodium
    322mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a medium pot with 1 ½ cups water, rice, and vegetable base packet to a boil. Reduce heat to low, cover, and simmer 30 minutes or until tender. Season with ¼ tsp. of salt and pepper. Cover and set aside.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Stem kale and coarsely chop leaves. Peel and mince shallot. Mince garlic. Stem thyme and mince. Stem and coarsely chop parsley. Rinse pork tenderloin and pat dry.

  • Step 3 - Prepare the Stuffing
    3

    Prepare the Stuffing

    Heat 2 tsp. olive oil, garlic, and shallot in a medium pan over medium-high heat. Cook until aromatic, about 30 seconds. Add kale and thyme and cook another 2-3 minutes. Add dried cranberries and cook 2 minutes. Remove from heat and allow to cool for 5 minutes. Once slightly cooled, add ¾ the goat cheese (reserve remaining for garnish). Season with a pinch of salt and pepper.

  • Step 4 - Butterfly the Pork Tenderloin
    4

    Butterfly the Pork Tenderloin

    Lay pork tenderloin on a cutting board. Hold knife blade parallel to board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of tenderloin so pork remains in one piece and open the meat like a book. This is called "butterflying". Cover with plastic wrap and, with a meat mallet, rolling pin, or small pan, pound pork to an even 1/8-¼" thickness.

  • Step 5 - Stuff and Roast the Tenderloin
    5

    Stuff and Roast the Tenderloin

    Spread kale mixture in butterflied pork. With both hands, roll pork over stuffing until it is completely enclosed. Slide wooden skewer through pork lengthwise to secure outer flap, alternating skewer in an inside-outside pattern. Rub ¼ tsp. each of salt and pepper on outside of tenderloin and place on prepared baking sheet. Bake 25-30 minutes, or until browned and a minimum internal temperature of 145 degrees is reached on meat (not stuffing). Remove from oven and allow to rest 5 minutes.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Carefully remove skewer and cut rested pork tenderloin into ¾" thick slices. Place a serving of tenderloin on a plate along with wild rice. Garnish with parsley and remaining goat cheese.