GOAT CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHERRY SAUCE

GOAT CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHERRY SAUCE image

Categories Pork

Yield 6 people

Number Of Ingredients 15

Ingredients

Goat Cheese Stuffed Pork Tenderloin:
2 x Pork tenderloin, centre cut, approximately 6 inches (152 mm) each in length with silver
Salt and pepper to taste
3/4 cup goat cheese, crumbled (180ml)
Zest of 2 lemons
1 1/2 Tbsps fresh basil, chopped (22.5ml)
1 tbsp olive oil (30ml) + 1 tablespoon (30 ml)
1 tsp cracked pepper (5ml)
Butcher twine
Salt and pepper to taste
Red Wine Balsamic Cherry Sauce:
1/2 cup red wine (125ml)
1/2 cup fresh cherries, pits removed and chopped (125ml)
1/2 tbsp balsamic vinegar (7.5 ml)
Salt and pepper to taste

Steps:

Preheat oven to 395 degrees F (201 degrees C). "Butterfly" the pork tenderloin. Be sure to leave the loin with at least 1/2 inch (12 mm) uncut at the base. Repeat with remaining loin. Season both sides with salt and pepper. Cover loins with cling film and pound flat. In a medium sized bowl mix together the goat cheese, lemon zest and basil with 1 tablespoon (15 ml) of olive oil and the pepper. Mix gently until evenly combined. Remove the plastic wrap from the meat and spoon the goat cheese mixture evenly over the centre leaving a 3/4 inch border. Roll up to make a compact even roll. Repeat with remaining tenderloin. Using butcher string to make ties on every inch of the loin. Rub 1 tablespoon of the olive oil (15ml) all over the pork loins. Season to taste with salt and pepper. Set a large oven proof skillet over medium high heat, add the remaining olive oil and allow to heat 30 seconds. The pan should be hot but not smoking. Place the pork loins in the skillet and allow them to cook until a deep golden brown caramelized crust forms. Turn and repeat until both loins are golden brown. Place the skillet in the preheated oven and allow them to cook for another 12 minutes. Remove from the oven and place the loins on a plate and cover with foil. To serve slice 3/4 inch (19 mm) slices of pork using a sharp knife. Divide the pork on to six plates and drizzle with the cherry sauce. SAUCE: Place the now empty skillet over medium high heat. Add the red wine, use a wooden spoon to scrape up the bits remaining in the bottom of the pan. Add half of the cherries and the balsamic vinegar and cook for 5 mins. Add the remaining cherries and cook for 1 minute. At this point the sauce should be slightly reduced and the cherries warmed through. Season to taste with salt and pepper.