Ingredients
1 3-5# pork tenderloin
4 c. baby spinach
1 c. melted butter
1 c. canola oil
1/2 red onion, diced
6 oz. cream cheese
2 oz. goat cheese
1/4 c. dried cranberries
1/8 c. pecans
2 1/2 c. Panko bread crumbs
salt and pepper
3 whole eggs
Preparation
Whisk eggs until completely beaten. Place tenderloin in egg and coat evenly. Remove from egg and place in bread crumbs, coating evenly. In a medium saucepan heat canola oil and 1/2 c. of melted butter. Carefully place breaded tenderloin in the pan and saute on both sides for 3 minutes. Remove from pan and let cool completely.
In a new medium saute pan heat remaining butter and saute the onion until it becomes translucent (3-4 minutes). Add spinach and saute an additional minute. In a large mixing bowl mix together cream cheese, goat cheese, dried cranberries, and pecans. Add onion and spinach mixture and mix thoroughly.
Preheat oven to 350. Make a 1" cut along the side of the pork, careful not to cut all the way through. Stuff the cream cheese mixture inside the pork. Place in oven and cook for 15-20 minutes. Remove from oven and let sit for 3-5 minutes before slicing.
