Goats Cheese Stuffed Pork Tenderloin With Red Wine Balsamic Cher

  1. 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.
  2. In a bowl combine cheese, basil and zest, until well mixed.
  3. 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.
  4. 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.
  5. For The Sauce.
  6. 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.
  7. 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.
  8. Bon Appetit.
  9. 2-3 Servings depending on appetites.
  10. I serve this for 3.

pork tenderloin, salt, goat cheese, lemon zest, fresh basil, red wine balsamic cherry sauce, instant chicken, cherry preserves, cornflour, water, dry red wine, cherries, balsamic vinegar, pepper

Taken from www.food.com/recipe/goats-cheese-stuffed-pork-tenderloin-with-red-wine-balsamic-cher-279062 (may not work)

Another recipe

Switch theme