Herb-Infused Goat Cheese Stuffed Pork Tenderloin with Red Wine Cherry Reduction
Indulge in the elegant flavors of Herb-Infused Goat Cheese Stuffed Pork Tenderloin, an exquisite dish that transforms any dinner into a gourmet experience. This recipe features a succulent pork tenderloin, expertly butterflied and filled with a creamy mixture of tangy goat cheese, fragrant fresh basil, and zesty lemon. As the pork roasts, it envelops the cheese, which melts into a delicious filling, complementing the savory meat. The balsamic cherry reduction sauce adds a touch of acidity and sweetness, enhancing the dish beautifully. While it requires a bit of finesse to prepare, the rewarding combination of flavors and textures will impress your guests and elevate your culinary repertoire. Don’t fret if a bit of cheese escapes; simply incorporate it back into your serving for a rustic touch. Perfectly paired with roasted vegetables or creamy mashed potatoes, this dish is a surefire way to delight anyone who sits at your table.
3
Servings
410
Calories
14
Ingredients
Ingredients
Pork Tenderloin
550 g (butterflied)
Salt
to taste
Black Pepper
to taste
Goat Cheese
300 g
Lemon Zest
1 teaspoon
Fresh Basil
1 1/2 tablespoons (finely chopped)
Instant Chicken Bouillon Granules
1 teaspoon
Cherry Preserves
1 tablespoon
Cornflour
1 teaspoon
Water
1/2 cup
Dry Red Wine
1/2 cup
Cherries
1/2 cup (pitted and halved)
Balsamic Vinegar
1 1/2 tablespoons
Black Pepper
to taste
Instructions
1
Preheat your oven to 180-190°C (350-375°F).
2
Using a sharp knife, carefully butterfly the pork tenderloin down the center, ensuring you do not cut all the way through. Open the pork and use a meat mallet to gently pound it to an even thickness, being cautious not to overdo it.
3
Season both sides of the pork tenderloin generously with salt and freshly ground black pepper.
4
In a mixing bowl, combine the goat cheese, fresh basil, and lemon zest. Mix well until smooth and homogeneous.
5
Spread the goat cheese mixture evenly over one half of the butterflied pork, leaving a small edge around the perimeter.
6
Fold the other half of the pork over to encase the cheese mixture completely. Secure the tenderloin with kitchen twine at 1-inch intervals to hold the filling in place.
7
Place the stuffed pork tenderloin in a lightly oiled roasting pan and roast in the preheated oven for 45-55 minutes, or until the internal temperature reaches 70°C (160°F) and the juices run clear.
8
While the pork is roasting, prepare the sauce by heating the dry red wine, water, balsamic vinegar, and chicken bouillon granules in a saucepan over medium heat. Stir until the mixture is nearly boiling.
9
Add the cherry preserves to the sauce, mixing well. In a small bowl, dissolve the cornflour in a splash of cold water and then stir it into the sauce. Continue stirring until the sauce thickens.
10
Add the pitted and halved cherries to the sauce and season with freshly ground black pepper to taste. Allow it to simmer gently until the cherries are heated through, then remove from heat.
11
Once the pork is cooked, allow it to rest for a few minutes before slicing it into thick portions. Serve the slices on a plate, generously topped with the red wine cherry sauce.
12
For a delightful side, consider serving with twice-baked parsnip mash and asparagus spears wrapped in crispy bacon. Bon Appétit!
Nutrition Information
23 g
Fat
15 g
Carbs
29 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein is 550 grams of butterflied pork tenderloin.
What ingredients are used for the stuffing?
The stuffing is a mixture of goat cheese, finely chopped fresh basil, and lemon zest.
How much pork tenderloin is required?
You will need 550 grams of pork tenderloin.
What is the recommended oven temperature?
The oven should be preheated to 180-190°C (350-375°F).
How long should the pork roast in the oven?
The pork should be roasted for 45-55 minutes.
What is the target internal temperature for the pork?
The pork is cooked when it reaches an internal temperature of 70°C (160°F).
What kind of wine is used for the cherry reduction?
The recipe calls for 1/2 cup of dry red wine.
How do I butterfly the pork tenderloin?
Using a sharp knife, cut down the center without going all the way through, then pound it to an even thickness with a meat mallet.
How is the goat cheese mixture prepared?
Combine goat cheese, fresh basil, and lemon zest in a mixing bowl and mix until smooth.
How do I keep the filling inside the pork?
Secure the tenderloin with kitchen twine at 1-inch intervals after folding it over the cheese mixture.
What provides the sweetness in the sauce?
The sweetness comes from cherry preserves and fresh pitted cherries.
How do you thicken the red wine sauce?
Dissolve 1 teaspoon of cornflour in a splash of cold water and stir it into the simmering sauce.
How many calories are in one serving?
Each serving contains 410 calories.
How many servings does this recipe yield?
This recipe makes 3 servings.
What is the protein content per serving?
There are 29 grams of protein per serving.
How much fat is in this dish?
The dish contains 23 grams of fat per serving.
What is the carbohydrate count?
There are 15 grams of carbohydrates per serving.
What should I do if some cheese leaks out during cooking?
Simply incorporate any escaped cheese back into the serving for a rustic touch.
What are some suggested side dishes?
It pairs well with twice-baked parsnip mash and asparagus spears wrapped in crispy bacon.
What type of vinegar is used in the sauce?
The recipe uses 1.5 tablespoons of balsamic vinegar.
How much goat cheese is used in the stuffing?
The recipe requires 300 grams of goat cheese.
How should the fresh basil be prepared?
The fresh basil should be finely chopped before mixing.
How much lemon zest is added?
Add 1 teaspoon of lemon zest to the cheese mixture.
How much red wine is used?
You will need 1/2 cup of dry red wine.
How should the fresh cherries be prepared for the sauce?
The cherries should be pitted and halved.
Should the pork rest after it comes out of the oven?
Yes, allow the pork to rest for a few minutes before slicing.
What type of bouillon is used for the reduction?
Use 1 teaspoon of instant chicken bouillon granules.
How much water is added to the sauce?
The sauce requires 1/2 cup of water.
When do I add the fresh cherries to the sauce?
Add the cherries after the sauce has thickened and simmer until they are heated through.
How should the pork be sliced for serving?
The pork should be sliced into thick portions before topping with sauce.