Best 2 Goats Cheese Stuffed Pork Tenderloin With Red Wine Balsamic Cher Recipes

Indulge in a culinary masterpiece with our flavorful Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherries. This delectable dish combines tender pork tenderloin, creamy goat cheese, and a luscious red wine balsamic cherry sauce, creating an explosion of taste in every bite.

But that's not all! Our comprehensive article features a collection of tantalizing recipes, each offering a unique take on this classic dish:

- **Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherries**: The star of the show, this recipe presents the classic combination of tender pork, creamy goat cheese, and a sweet and tangy red wine balsamic cherry sauce.

- **Grilled Goat Cheese Stuffed Pork Tenderloin with Balsamic Glaze**: Fire up the grill for this smoky twist on the classic recipe. The tenderloin is grilled to perfection, while the balsamic glaze adds a delightful layer of sweetness and acidity.

- **Pan-Seared Goat Cheese Stuffed Pork Tenderloin with Port Wine Sauce**: For a rich and decadent take on the dish, pan-sear the pork tenderloin until golden brown and serve it with a velvety port wine sauce.

- **Baked Goat Cheese Stuffed Pork Tenderloin with Honey Dijon Sauce**: This recipe combines the flavors of tangy Dijon mustard and sweet honey for a well-balanced and flavorful sauce that complements the tender pork and creamy goat cheese filling.

- **Slow Cooker Goat Cheese Stuffed Pork Tenderloin with Cranberry Sauce**: Let your slow cooker do the work with this convenient and comforting recipe. The tenderloin is cooked low and slow, resulting in fall-apart tenderness, while the cranberry sauce adds a festive touch.

With a variety of cooking methods and sauces to choose from, our article offers something for every taste and occasion. Whether you're looking for a special dinner recipe or a dish to impress your guests, these Goat Cheese Stuffed Pork Tenderloin recipes are sure to satisfy.

Here are our top 2 tried and tested recipes!

GOATS CHEESE STUFFED PORK TENDERLOIN WITH RED WINE BALSAMIC CHER

Goats Cheese Stuffed Pork Tenderloin With Red Wine Balsamic Cher image

This is a great pork recipe full of flavour and really delicious, it is a little fiddly to put together but well worth the end result. The only problem that occurs sometimes, not all the time, is some of the goats cheese melts out, this is no problem once I slice the pork I just put the escaped cheese into whatever slice it is missing from. The tighter you can get the kitchen string and the closer together the less this will happen.

Provided by The Flying Chef

Categories Pork

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 13

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
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 when I made this the other night I could not get any fresh as they are out of season,)
1 1/2 tablespoons balsamic vinegar
pepper

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.

Nutrition Facts : Calories 665.8, Fat 36.5, SaturatedFat 22.8, Cholesterol 198.4, Sodium 1001.2, Carbohydrate 14.8, Fiber 0.8, Sugar 10.5, Protein 60.1

HERB-CRUSTED, SPINACH & CHEESE STUFFED PORK TENDERLOIN

Herb-Crusted, Spinach & Cheese Stuffed Pork Tenderloin image

My husband created this recipe combining several he had seen online. This was delicious. The 8 month-old baby loved hers pureed with some squash. I estimated the time, but am not sure.

Provided by goodandtasty

Categories Pork

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 -4 lbs pork tenderloin (1 or 2 pieces)
herbs
4 tablespoons olive oil
6 garlic cloves
1 tablespoon kosher salt
1 teaspoon dried thyme (2 if fresh)
1 teaspoon dried basil (2 if fresh)
1 teaspoon dried rosemary (2 if fresh)
1/8 teaspoon pepper
prepared stuffing
8 ounces cream cheese
4 ounces goat cheese
1 (10 ounce) package frozen chopped spinach
5 pieces bacon

Steps:

1. Cook bacon until crisp. Once cooked & cool, chop finely.
2. Thaw and drain spinach.
3. In a medium metal bowl on very low heat, combine cream cheese, goat cheese, spinach, & bacon. The heat allows easier mixing.
4. Butterfly tenderloin(s).
5. Tenderize tenderloin with mallet.
6. Place stuffing in tenderloin & tie with kitchen twine.
7. Combine rub mixture ingredients and massage onto outside of tenderloin(s).
8. Roast tenderloin(s) at 475 deg F for 30 minutes.
9. Continue roasting at 400 deg F for 45-60 min or until pork reaches internal temp of 165 deg F.
10. Remove and let cool for 20 minutes while pork continues to cook.

Nutrition Facts : Calories 450.4, Fat 29.2, SaturatedFat 12.1, Cholesterol 156.4, Sodium 1193.5, Carbohydrate 4, Fiber 1.2, Sugar 1.5, Protein 41.9

Tips:

To ensure even cooking, use a meat thermometer to check the internal temperature of the pork tenderloin. It should reach 145°F (63°C) for medium-rare, 150°F (66°C) for medium, and 155°F (68°C) for medium-well.
If you don't have a meat thermometer, you can also use the touch test. When the pork tenderloin is cooked to medium-rare, it will feel slightly firm to the touch. When it is cooked to medium, it will feel slightly springy. And when it is cooked to medium-well, it will feel firm to the touch.
Let the pork tenderloin rest for 10 minutes before slicing and serving. This will allow the juices to redistribute, resulting in a more tender and flavorful dish.
If you are using a cast iron skillet, make sure to preheat it over medium-high heat before adding the pork tenderloin. This will help to sear the meat and create a nice crust.
The red wine balsamic cherry sauce is a great complement to the pork tenderloin. It is rich, flavorful, and slightly sweet. You can also use a store-bought sauce if you are short on time.

Conclusion:

Goat's cheese stuffed pork tenderloin with red wine balsamic cherry sauce is a delicious and elegant dish that is perfect for a special occasion. The pork tenderloin is juicy and flavorful, and the goat's cheese adds a creamy and tangy flavor. The red wine balsamic cherry sauce is the perfect finishing touch, adding a rich and flavorful sweetness to the dish. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special dish to serve, give this recipe a try.

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