Goats Cheese Stuffed Pork Tenderloin With Red Wine Balsamic Cher

1. 1

   Using a sharp knife, butterfly pork down the centre lengthwise being careful not to cut all the way through. Open pork out, using a meat mallet, pound to flatten to an even surface, do not over pound pork, season both sides of pork with salt and pepper.

2. 2

   In a bowl combine cheese, basil and zest, until well mixed.

3. 3

   Spoon mixture evenly over one half, remembering to leave enough of an edge, so when you fold over the other half so it covers cheese completely.

4. 4

   Fold other half of pork over and secure with kitchen string at close intervals, place pork in a lightly oiled roasting pan and roast in pre-heated oven 180-190c for 45-55 Min's or until pork is cooked through.

5. 5

   For The Sauce.

6. 6

   Heat wine, water, balsamic and chicken stock, stir until almost boiling add cherry preserves, mix a little water with cornflour and add to sauce and stir until sauce thickens, add cherries and pepper to taste, stir until heated through and serve with pork.

7. 7

   To Serve: Slice pork into thick slices and arrange on plate top with sauce. I served mine with twice baked parsnip mash and asparagus spears wrapped in bacon.

8. 8

   Bon Appetit.

9. 9

   2-3 Servings depending on appetites.

10. 10

    I serve this for 3.

* Per serving · 4 servings · Values may vary.

No additional tips available.