Goat Cheese Pear Stuffed Tenderloin Recipes

APPLE, PEAR, AND GOAT CHEESE STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 400F.
• Butterfly pork tenderloin using the tip of a chefs knife to make a slit down the length of the pork, only cutting about halfway through. Use a meat mallet to flatten out the pork tenderloin to 1/2" in thickness.
• Rub both sides of pork with sugar shaker and sea salt.
• In a bowl mix together the chevre, apples and pears. Spread out mixture evenly over pork and roll tightly. Place pork seam side down on a baking sheet. If needed secure pork with toothpicks or cooking twine.
• Drizzle with olive oil and cook until internal temperature reaches 145F, about 25 minutes. Make sure to take the temperature of the pork and not the filing.
• Let rest for 5 minutes before cutting into slices. Garnish with rosemary if desired and serve!

GOATS CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHER

Steps:

• 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.
• In a bowl combine cheese, basil and zest, until well mixed.
• 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.
• 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.
• For The Sauce.
• 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.
• 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.
• Bon Appetit.
• 2-3 Servings depending on appetites.
• I serve this for 3.

GOAT'S CHEESE AND PEAR STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 400 F Butterfly tenderloins by slicing lengthwise, leaving at least 1/2 inch intact. Pound slightly flat. Season inside with salt and pepper, spread 1/2 the cheese on one side of each tenderloin. Lay 1/2 pears on top of cheese, tie up with kitchen string. Season outside with salt and pepper. Melt oil and butter in large ovenproof skillet over medium heat. Sear tenderloins on all sides until well browned. Transfer to oven, cook 15-20 min. Remove meat from oven, transfer to plate, tent with foil, rest 5 min. Meanwhile, heat skillet over med. heat, whisk in vinegar, mustard, syrup, scraping up browned bits. Add cranberries, rosemary, bring to low boil. Cook until sauce is thick and syrupy and cranberries have burst. Season with salt and pepper. Slice meat, spoon sauce over.