Goats Cheese Stuffed Pork Tenderloin With Red Wine Balsamic Cherry Sauce

I remember the first time I made this dish. It was for a small dinner party I was hosting, and I wanted something that felt both sophisticated and comforting. I envisioned the tangy goat cheese melding with the tender pork, all brought together by the sweet and savory cherry sauce. The moment I sliced into the finished tenderloin, releasing that fragrant aroma of basil and balsamic, I knew I had created something special. It’s a dish that always impresses, and one I’m excited to share with you.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45-55 minutes
• Total Time: 1 hour 10 minutes – 1 hour 20 minutes
• Servings: 3
• Yield: 1 stuffed pork tenderloin
• Dietary Type: Gluten-Free (naturally), Dairy-containing

Ingredients

• 1 (550 g) pork tenderloin
• Salt and pepper
• 300 g goat cheese
• 1 teaspoon lemon zest
• 1 1⁄2 tablespoons fresh basil, finely chopped

For the Red Wine Balsamic Cherry Sauce:

• 1 teaspoon instant chicken bouillon granules
• 1 tablespoon cherry preserves
• 1 teaspoon cornflour
• 1⁄2 cup water
• 1⁄2 cup dry red wine
• 1⁄2 cup cherries, pitted and halved (fresh are best; frozen, thawed and drained, can be substituted)
• 1 1⁄2 tablespoons balsamic vinegar
• Pepper

Equipment Needed

• Sharp knife
• Meat mallet
• Mixing bowl
• Roasting pan
• Kitchen string

Instructions

1. Preheat your oven to 180-190°C (350-375°F).
2. Prepare the pork tenderloin: Using a sharp knife, butterfly the pork down the center lengthwise. Be careful not to cut all the way through.
3. Open the pork out like a book. Use a meat mallet to pound the pork to flatten it into an even surface. Be careful not to over-pound the pork, as you still want some texture.
4. Season both sides of the flattened pork with salt and pepper.
5. Prepare the goat cheese filling: In a bowl, combine the goat cheese, fresh basil, and lemon zest until well mixed. Ensure the basil is finely chopped to evenly distribute its flavor.
6. Spoon the goat cheese mixture evenly over one half of the flattened pork. Remember to leave enough of an edge so that when you fold over the other half, it completely covers the cheese.
7. Fold the other half of the pork over the cheese filling.
8. Secure the stuffed pork with kitchen string at close intervals. This will help maintain the shape and prevent the cheese from melting out during cooking. The tighter you can get the string, the better.
9. Place the secured pork tenderloin in a lightly oiled roasting pan.
10. Roast in the preheated oven for 45-55 minutes, or until the pork is cooked through. A meat thermometer inserted into the thickest part of the pork should read 63°C (145°F) for medium doneness.
11. While the pork roasts, prepare the Red Wine Balsamic Cherry Sauce: In a saucepan, heat the red wine, water, balsamic vinegar, and chicken bouillon granules.
12. Stir until the mixture is almost boiling. Add the cherry preserves.
13. In a small bowl, mix a little water with the cornflour to create a slurry. Add the slurry to the sauce and stir until the sauce thickens. This should happen quickly, so keep stirring constantly.
14. Add the pitted and halved cherries and pepper to taste. Stir until the cherries are heated through.
15. To serve, remove the pork from the oven and let it rest for about 10 minutes before slicing.
16. Slice the pork into thick slices and arrange them on a plate.
17. Top with the Red Wine Balsamic Cherry Sauce.

Expert Tips & Tricks

• Prevent Cheese Melt-Out: To minimize cheese leakage, ensure the kitchen string is tied tightly and closely spaced. Another trick is to slightly chill the goat cheese mixture before stuffing the pork, helping it hold its shape better during cooking.
• Perfect Pork Doneness: Use a meat thermometer to ensure the pork is cooked to the perfect temperature. For medium doneness (slightly pink in the center), aim for an internal temperature of 63°C (145°F).
• Sauce Consistency: If your sauce is too thin, add a little more cornflour slurry. If it’s too thick, add a splash of red wine or water.
• Flavor Boost: Consider adding a clove of minced garlic to the goat cheese mixture for an extra layer of flavor.
• Resting the Pork: Allowing the pork to rest before slicing is crucial for retaining its juices. Tent it loosely with foil for about 10 minutes after removing it from the oven.

Serving & Storage Suggestions

Serve the Goats Cheese Stuffed Pork Tenderloin immediately after slicing. The vibrant red wine balsamic cherry sauce beautifully complements the rich pork and tangy goat cheese. It pairs well with sides such as roasted vegetables, mashed potatoes, or a fresh salad.

Storage: Leftover pork should be stored in an airtight container in the refrigerator. It will keep for up to 3 days. The cherry sauce can also be stored separately in the refrigerator for the same duration.

Reheating: To reheat, gently warm the pork slices in a pan over low heat with a little of the cherry sauce to keep them moist. Alternatively, you can reheat them in the microwave, but be careful not to overcook them, as they can become dry. The cherry sauce can be reheated in a saucepan over low heat or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	665.8 kcal	N/A
Calories from Fat	328 g	49%
Total Fat	36.5 g	56%
Saturated Fat	22.8 g	114%
Cholesterol	198.4 mg	66%
Sodium	1001.2 mg	41%
Total Carbohydrate	14.8 g	4%
Dietary Fiber	0.8 g	3%
Sugars	10.5 g	N/A
Protein	60.1 g	120%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Cheese Variety: While goat cheese is the star here, you can experiment with other cheeses like feta, ricotta, or even a blend of cheeses.
• Herb Variations: Feel free to swap out the basil for other fresh herbs like thyme, rosemary, or oregano, depending on your preference.
• Cherry Alternative: If you can’t find fresh or frozen cherries, you can use other fruits like cranberries or raspberries in the sauce. Adjust the sweetness as needed.
• Wine Swap: If you don’t have red wine on hand, you can substitute it with chicken broth or vegetable broth, but it will alter the flavor profile slightly.
• Spicy Kick: Add a pinch of red pepper flakes to the goat cheese mixture or the cherry sauce for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I prepare the pork tenderloin ahead of time?
A: Yes, you can stuff the pork and tie it with kitchen string a day in advance. Store it in the refrigerator and bring it to room temperature for about 30 minutes before roasting.

Q: How do I know when the pork is fully cooked?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the pork. It should read 63°C (145°F) for medium doneness.

Q: What if the goat cheese starts to melt out during cooking?
A: Don’t worry too much about it. The tight binding with kitchen string helps, but a little melt-out is normal. Once you slice the pork, simply scoop any escaped cheese back onto the slices.

Q: Can I make the cherry sauce in advance?
A: Absolutely! The cherry sauce can be made a day or two ahead of time and stored in the refrigerator. Simply reheat it before serving.

Q: What side dishes go well with this pork tenderloin?
A: This dish pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, quinoa, or a fresh salad.

Final Thoughts

I hope this recipe inspires you to create a truly memorable meal. The combination of the tangy goat cheese, tender pork, and luscious cherry sauce is a delightful symphony of flavors that is sure to impress. Don’t be afraid to experiment with the variations and substitutions to make it your own. And most importantly, enjoy the process of cooking and sharing this delicious dish with your loved ones. Bon appétit!