Goats Cheese And Pear Stuffed Pork Tenderloin Food

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.

PEAR-STUFFED PORK LOIN

Steps:

• Cut a lengthwise slit down the center of roast to within 1/2 in. of bottom. Open roast so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap., In a small bowl, combine the ripe pears, dried pears, walnuts, cilantro, honey, garlic and pepper flakes; spread over roast to within 1 in. of edges. Roll up from a long side; tie with kitchen string at 2-in. intervals. Place in a shallow roasting pan lined with heavy-duty foil. , Combine the glaze ingredients; spoon over roast. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°, basting occasionally with pan drippings. Let stand for 10-15 minutes before slicing.