Shelly's Recipe

GOAT CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHERRY SAUCE

Category: Roasts/Tenderloins - Pork

1 pork tenderloin
salt and pepper to taste
1/2 cup soft goat cheese (crumbled)
zest of 1 lemon
1 tablespoon basil (chopped)
1 teaspoon black pepper (ground)
butcher twine (I used unwaxed and unflavoured floss)
1 tablespoon olive oil
1 tablespoon olive oil
salt and pepper to taste
1/2 cup red wine
1/2 cup cherries (pits removed and chopped)
1 tablespoon balsamic vinegar
salt and pepper to taste

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 400 degree 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.