Welcome Back!Sign in here:

   Reset Password

Not Registered?Still need to become one of our thirsty clan 162443 strong?

Now's your chance!

Register Today!

Want the best wine for your buck?

212,090Wine Reviews
162,443Members
30Seconds to join
Ad

Goat Cheese Stuffed Pork Tenderloin With Red Wine Balsamic Cherry Sauce

Cherries and goat cheese and pork, Oh My! Flavour, texture and color all pop in this dish. Sweet, dark cherries against the rosy pork, contrasting with the bright white goat’s cheese. It’s lovely to look at, sweet, sour and savory to taste. If fresh cherries aren’t available you can easily use frozen. Just thaw them out and drain them ahead of time.
Serves 6, level of difficulty - moderate

2 Pork tenderloins, center cut, approximately 6 inches (152 mm) each in length with silver skin removed
Salt and pepper to taste
3/4 cup (180ml) goat cheese, crumbled
Zest of 2 lemons
1 1/2 Tablespoons (22.5ml) fresh basil, chopped
1 Tablespoon olive oil (15ml) + 1 Tablespoon (15 ml)
1 teaspoon (5ml) cracked pepper
Butcher twine
Salt and pepper to taste

1/2 cup (125ml) red wine
1/2 cup (125ml) fresh cherries, pits removed and chopped
1/2 Tablespoon (7.5ml) balsamic vinegar
Salt and pepper to taste


1. Preheat oven to 400F (200C).

2. Use a sharp knife to "butterfly" the pork tenderloin. This is done by making an incision mid way through the length of the tenderloin (so it opens like a butterfly). Be sure to leave the loin with at least 1/2 inch (12 mm) uncut at the base. Do the same with the other loin.

3. Season with salt and pepper. Cover with plastic wrap and using a rolling pin (or a meat tenderizer), gently pound on the meat until the surface is flat.

4. 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.

5. Pull the plastic wrap off the meat and spoon the goat cheese mixture evenly over the center leaving a 3/4 inch border. Roll up to make a nice compact even loin. Do the same with the other tenderloin.

6. Use butcher string to make even ties on every inch of the loin, to keep the roll intact.

7. Rub 1 Tablespoon (15ml) of the olive oil all over the pork loins. Season with salt and pepper.

8. Set a large oven proof skillet over medium high heat, add the remaining olive oil and allow to it to heat up for about 30 seconds. The pan should be hot but not smoking.

9. Put the pork loins in the skillet and cook until a deep golden brown caramelized crust forms. Place the skillet in the preheated oven and allow them to cook for another 12 minutes or until a meat thermometer reads 145F.

10. Pull the pork out of the oven, place the loins on a plate and cover loosely with foil.

11. Put the empty skillet back on the heat and turn up the stove top to medium-high. Add the red wine and with a wooden spoon, scrape up all the porky caramel bits from the bottom of the pan.

12. Add half the cherries and the balsamic vinegar and allow the mixture to continue to cook for 5 minutes.

13. Add the rest of the cherries and cook for another minute. Once the sauce is slightly reduced and the cherries are all warmed up, season with salt and pepper.

14. To serve slice the tenderloin using a sharp knife. Divide the pork on to six plates and drizzle with the cherry sauce. Serve immediately.

Wine Match – Primitivo

This is one of those pairings that really can’t get any better. First off, use the same wine you’re serving in the recipe itself – it’s a great way to seal the deal on a perfect pairing because the flavors of the wine are right on the plate. Primitivo is not so full-bodied that it overpowers the delicate meat, but it’s got enough body and flavor to balance the rich goat’s cheese filling. The cherry flavor of the wine mirrors the cherry sauce, and the wine cleanses your palate after each bite with its refreshing acidity. If you can’t find Primitivo, try Merlot or Sangiovese instead.

This recipe and wine pairing is from the book: This Food That Wine, a cookbook and wine guide available in stores across Canada.

If you'd like more delicious recipes and wine pairings, join my website.



Visit 's wine and food blog Groovy Grapes.


If you liked this recipe, you may also like these cheese and wine recipe pairings:

Return to Recipes

Ad

FEEL LOST IN THE

STORE?

Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

NEED A GREAT HOLIDAY

WINE GIFT?

Give a gift subscription to my wine reviews for a friend. One size fits all tastes.

Natalie MacLean

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 162,443 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times

GOT A SMARTPHONE?

Access my reviews on mobile with the bar code scanner.

GET NAT'S APP

Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award