Pigs and Goats go 'Round and 'Round

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!







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.







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