GOAT CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHERRY SAUCE
How to make Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Butterfly cut the pork lengthwise. (A butterfly cut is where you cut the pork as if you were going to cut it in half but stop cutting 1/2 inch from the end. This way you can roll up the pork and form a pocket.)
- Lay the pork out flat with the cut open.
- Season the inside of the pork with salt and pepper.
- Mix the cheese, lemon zest, and basil and ground black pepper in a bowl.
- Spread the cheese mixture on the inside of the pork leaving a 1/2 inch border free.
- Roll the pork up sealing the cheese mixture inside.
- Tie the pork roll with butchers twine in one inch intervals.
- Rub olive oil onto the outside of the pork roll.
- Season the outside of the pork roll with salt and pepper to taste.
- Heat the olive oil in an oven proof pan.
- Cook the pork tenderloin in the pan until the whole outside is golden brown.
- Place the pan with the pork into a preheated 400F/200C oven and cook for about 12 minutes.
- Place the pork roll on a plate and let it rest.
- Place the pan back on the stove. (Use oven mitts as the pan will be very hot.)
- Pour the red wine into the pan and scrape the bits off the bottom with a wooden spoon.
- Add the cherries, balsamic vinegar and salt and pepper to taste.
- Let the liquid reduce for a few minutes.
- Slice the pork, plate it and drizzle with the cherry sauce.
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