Goats Cheese Stuffed Pork Tenderloin With Red Wine Balsamic Cher

READY IN: 1hr 25mins


  • 1
    (550 g) pork tenderloin
  • salt and pepper
  • 300
    g goat cheese
  • 1
    teaspoon lemon zest
  • 1 12
    tablespoons fresh basil, finely chopped
  • Red Wine Balsamic Cherry Sauce
  • 1
    tablespoon cherry preserves
  • 1
    teaspoon cornflour
  • 12
    cup water
  • 12
  • 12
    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 12
    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.