Stuffed Pork Tenderloin

• 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

1. 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.
2. 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.
3. 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.

pork tenderloin, baby spinach, butter, canola oil, red onion, cream cheese, goat cheese, cranberries, pecans, bread crumbs, salt, eggs

Taken from www.epicurious.com/recipes/member/views/stuffed-pork-tenderloin-50111162 (may not work)