Pigs and Goats go ‘Round and ‘Round

by Michelle on May 25, 2009

I dearly love working with Pork. It is probably the most versatile meat available and always so juicy! During the recent Swine Flu Frenzy I decided to serve Pork at least once a week in support of our Pig Farmers. And we’ve enjoyed every bite!

This recipe was posted on Twitter and as soon as I saw it, I knew it would be served on my table within a week. Pork loin stuffed with goat cheese laced with basil and drizzled with a sweet cherry sauce. WOW…what a combination!

This was my first time ever making Stuffed Pork Loin and it was so easy I don’t know why I’ve not attempted it before. I only made 1 pork loin but I did use the full recipe for the stuffing and cherry sauce. We do love our cheese and sauces! And the Pork Loin was more then delicious and roasted beautifully!

PorkCheese5

Goat Cheese Stuffed Pork Tenderloin
Recipe adapted from Food TV

2 x Pork tenderloin, approximately 6-8″ long (I only made 1 pork tenderloin)
Salt and pepper to taste
3/4 c goat cheese, crumbled
Zest of 2 lemons
1 1/2 TBL fresh basil, chopped (I used 1/2 c. fresh basil, minced)
2 TBL EVOO (Extra Virgin Olive Oil)
1 tsp cracked pepper
Salt and pepper to taste

Additional equipment: Butcher or kitchen twine

Red Wine Balsamic Cherry Sauce

1/2 c red wine (I used Port Wine)
1/2 c fresh cherries, pits removed, chopped (I used frozen pitted whole sweet cherries)
1/2 TBL balsamic vinegar
Salt and pepper to taste

Preheat oven to 375 degrees

If you’re using frozen cherries, defrost and drain.

Trim any fat from the pork loin and discard.

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 book). Be sure to leave the loin with at least 1/2 inch (12 mm) uncut at the base. Repeat with remaining loin.

(Here’s a short video on butterflying a chicken breast and a pork chop. Although these are smaller pieces of meat the technique for butterflying a pork tenderloin is the same. Just make sure that you cut the length of the loin and DO NOT cut completely leaving a “hinge” so that the loin opens like a book.)

Season both sides of the loins with salt and pepper. Cover loins with cling film and use the back of your rolling pin (or a meat tenderizer) to gently pound on the meat until the surface is flat. Do not over pound the meat as this will affect the texture of the pork.

In a medium sized bowl mix together the goat cheese, lemon zest and basil with 1 TBL EVOO and the pepper. Mix gently until evenly combined (ensuring that the basil does not bruise).

Remove the plastic wrap from 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 roll. Repeat with remaining tenderloin.

Using the string to make even ties on every inch of the loin, ensuring the roll stays intact. Trim the excess string ends.

Rub 1 TBL EVOO all over the pork loins. Season to taste with salt and pepper.

Set a large oven proof skillet over medium high heat, add the remaining EVOO and allow to heat 30 seconds. The pan should be hot but not smoking.

Place the pork loins in the skillet and allow them to cook until a deep golden brown caramelized crust forms. Turn and repeat until both loins are golden brown.

Place the skillet in the preheated oven and allow them to cook for another 12 minutes.

Remove from the oven and place the loins on a plate and cover with foil. This will allow the meat to rest and give the filling a chance to firm up. Set the skillet aside to reuse for the cherry sauce.

To serve slice 3/4″ slices of pork using a sharp knife. Serve immediately.

Red Wine Balsamic Cherry Sauce

Using the same skillet place it over medium high heat. Add the red wine and use a wooden spoon to scrape up the crisp caramelized bits remaining in the bottom of the pan. Add half of the cherries and the balsamic vinegar and allow the mixture to cook for 5 minutes. Add the remaining cherries and cook for 1 minute. At this point the sauce should be slightly reduced and the cherries warmed through. Season to taste with salt and pepper.

PorkCheese2

All Rights Reserved 2008-9 © Big Black Dog

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Comments

  • Keetha Denise Broyles May 25, 2009 at 5:33 pm

    Years ago my parents found a recipe for stuffing pork with barley. We’ve done that ever since, and it is sooooooo yummy.

    I’m with you – – – I LOVE pork.

    And, those who gave up pork because of the swine flu don’t understand the transmission process of a virus – – – EATING the pork isn’t a problem.

  • Abby Lanes May 25, 2009 at 5:52 pm

    Yum! I’m going to give this recipe to my husband. He loves to cook and I think he’ll enjoy this. Thanks!

  • Thoughtfully blended hearts May 25, 2009 at 6:04 pm

    This looks yummy and it something I’ve never attempted…
    Thanks
    Becky

  • Lisa May 25, 2009 at 6:12 pm

    Yum. This looks really good and I have some pork just chillin’ in the freezer!

  • KBeau May 25, 2009 at 7:52 pm

    That looks delicious.

  • happy hardcore May 26, 2009 at 1:50 am

    That looks very delicious. 😛
    I should try that recipe if I get a chance =D

  • Audra, Green Meadow Lane May 26, 2009 at 12:04 pm

    This looks amazing! I can’t wait to make it for my husband! Thanks for sharing!

  • kelechi May 26, 2009 at 1:44 pm

    hello Michelle you are a good writer l like what you are doing.l have leant a wonderful receipe on pig and l will tell it to others

  • Jeff May 26, 2009 at 1:48 pm

    If there was one animal I could live on the rest of my life it would have to be pork. So much variety and wonderful cuts that can be derived from it.

    Stuffing is one of my favorites too and like that video.

  • Debbie May 26, 2009 at 2:28 pm

    Oh that looks so delicious. Such a nice presentation too!

  • caren May 26, 2009 at 3:50 pm

    YUM! Looks so good. We were in Nashville this past weekend and ate at BB King’s bar-b-que restaurant – we had PORK RIBS!!! They were delish.

  • Maria May 26, 2009 at 4:11 pm

    Great stuffing! Looks like a great meal!

  • Teanna May 26, 2009 at 4:11 pm

    Ooooooh my head just exploded in delight!

  • Joy May 26, 2009 at 4:23 pm

    WOW…that looks delish! I love pork as well, but I don’t cook with it a lot as I want, to. I think I can make a mini version of this that’s good for two!

  • Harry the Hobo Widdifield May 26, 2009 at 9:34 pm

    MMM Pork

  • Natashya KitchenPuppies May 26, 2009 at 11:47 pm

    Oh goodness! That looks amazing!
    I shop according to flu sales. Bird flu – chicken is on sale.. mad cow – beef is on sale… swine flu – pork on sale!
    Just waiting for corn on the cob flu sale…

  • John May 27, 2009 at 12:22 pm

    HMMM Pork!!!!!

  • John May 27, 2009 at 12:23 pm

    Hmm Pork – I could never give up pork!!!

  • Elyse May 29, 2009 at 7:48 pm

    I recently had my first experience with stuffed pork loin and it was absolutely fabulous! I’m definitely saving your recipe so I can try yet another stuffed pork. What a great and filling dinner! Your dish looks fabulous!

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