in skillet over medium, heat olive oil
add onion and pear and saute until onions are soft - about 2-3 min
zest orange into the skillet and add cinnamon. saute 1 min more
deglaze the pan by juicing the orange into the skillet and stir
add spinach and stir until wilted - remove skillet from heat
preheat oven to 350 and prepare baking dish for tenderloin by spraying lightly (or you can use a cast iron skillet and go from stove top to oven)
cut 4 lengths of butchers twine approximately 12 inches each
butterfly pork tenderloin by slicing 1/3 of top of tenderloin ALMOST all the way through and open up like a book. on the thicker side, slice 1/3 of the way down again - all along the tenderloin - but NOT all the way through and open like a book the other way (see photo above)
once tenderloin is open and flat - spread pear mixture on loin leaving at least an inch around the edge
spoon cranberry sauce over top of pear mixture
sprinkle goat cheese over cranberry sauce
start at one end and roll and tuck the loin with all the stuffing
any of the stuffing that falls out when rolled - tuck into the ends of the roll
slide one piece of twine under the end of the loin and tie - continue doing the other end and then do the two strings in the middle
heat skillet on medium high and add a tablespoon of olive oil
when skillet is hot, add loin and sear on all sides - this will take approx 5 min
place pork roulade (rolled pork) into baking dish and bake at 350 for 25-30 minutes
temp check pork to 140-145 degrees and remove from oven and let rest for 5 minutes
slice pork into 1” thick slices