Prep 30 mins
Cook 55 mins
This is a great pork recipe full of flavour and really delicious, it is a little fiddly to put together but well worth the end result. The only problem that occurs sometimes, not all the time, is some of the goats cheese melts out, this is no problem once I slice the pork I just put the escaped cheese into whatever slice it is missing from. The tighter you can get the kitchen string and the closer together the less this will happen.
- 1 (550 g) pork tenderloin
- salt and pepper
- 300 g goat cheese
- 1 teaspoon lemon zest
- 1 1⁄2 tablespoons fresh basil, finely chopped
Red Wine Balsamic Cherry Sauce
- 1 teaspoon instant chicken bouillon granules
- 1 tablespoon cherry preserves
- 1 teaspoon cornflour
- 1⁄2 cup water
- 1⁄2 cup dry red wine
- 1⁄2 cup cherries, pitted and halved (Fresh are best when I made this the other night I could not get any fresh as they are out of season,)
- 1 1⁄2 tablespoons balsamic vinegar
- Using a sharp knife, butterfly pork down the centre lengthwise being careful not to cut all the way through. Open pork out, using a meat mallet, pound to flatten to an even surface, do not over pound pork, season both sides of pork with salt and pepper.
- In a bowl combine cheese, basil and zest, until well mixed.
- Spoon mixture evenly over one half, remembering to leave enough of an edge, so when you fold over the other half so it covers cheese completely.
- Fold other half of pork over and secure with kitchen string at close intervals, place pork in a lightly oiled roasting pan and roast in pre-heated oven 180-190c for 45-55 Min's or until pork is cooked through.
- For The Sauce.
- Heat wine, water, balsamic and chicken stock, stir until almost boiling add cherry preserves, mix a little water with cornflour and add to sauce and stir until sauce thickens, add cherries and pepper to taste, stir until heated through and serve with pork.
- To Serve: Slice pork into thick slices and arrange on plate top with sauce. I served mine with twice baked parsnip mash and asparagus spears wrapped in bacon.
- Bon Appetit.
- 2-3 Servings depending on appetites.
- I serve this for 3.
This was fairly good, but I did make some changes. I added a lot less lemon zest, and I used fresh parsley instead of basil. The cheese did come out of the pork, and it turned out dry even though it was not overcooked. In future I think I will perhaps wrap in bacon to preserve the moisture and add some more flavour which I found was lacking on the outer pork. The glaze was really nice, but a bit out of place with this dish. I did another tenderloin with apple and hard aged goat cheese and the glaze was really nice with that one. I too had no cherries in season so I used sweet bottled cherries that had been drained. I compensated with a touch more balsamic and an extra splash of red wine.