Goats Cheese Stuffed Pork Tenderloin With Red Wine Balsamic Cher
photo by The Flying Chef
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
<p>I am a pilot based in Switzerland who loves to cook and experiment with all kinds of foods from around the world. <br /> <br />I love throwing parties and intimate dinner parties especially seeing how much people enjoy themselves. <br /> <br />I love the ooutdoors and sports and to travel, although I haven't crossed off every place I want to visit in the world. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/MEMBEROFTHEWEEK-1.jpg alt= /> <br /> <br /><img src=http://i497.photobucket.com/albums/rr336/jess4freedom/Zaar%20banners/ANZ-MakeMyRecipe.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pictSF7ey-1.jpg alt= /> <br /> <br /><img src=http://i26.photobucket.com/albums/c105/jewelies/pick0GuXD-1.jpg alt= /> <br /> <br /><img src=http://i112.photobucket.com/albums/n191/bb_babe626/AUST5.jpg alt= /></p>
<p> </p>
<div id=_mcePaste style=position: absolute; left: -10000px; top: 1246px; width: 1px; height: 1px; overflow-x: hidden; overflow-y: hidden;>[URL=http://imageshack.us/photo/my-images/829/deb112.gif/][IMG]http://img829.imageshack.us/img829/9095/deb112.gif[/IMG][/URL]</div>
<div id=_mcePaste style=position: absolute; left: -10000px; top: 1246px; width: 1px; height: 1px; overflow-x: hidden; overflow-y: hidden;>Uploaded with [URL=http://imageshack.us]ImageShack.us[/URL]</div>