Goats Cheese Stuffed Pork Tenderloin With Red Wine Balsamic Cher
Ready In: 1 hr 25 mins
Serves: 3
Ingredients
- 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
- pepper
Directions
- 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.
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