Description
This Goat Cheese Stuffed Pork Tenderloin recipe features a tender pork loin stuffed with a creamy mixture of goat cheese, sun-dried tomatoes, fresh basil, and garlic. The pork is butterflied, filled, seared to a golden brown in a skillet, then roasted to perfection in the oven for a juicy and flavorful main course.
Ingredients
Scale
Pork Tenderloin
- 1 pork tenderloin (approximately 1.5 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Kitchen twine
Filling
- 4 ounces goat cheese, softened
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, chopped
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the pork tenderloin.
- Butterfly Pork Tenderloin: Carefully slice the pork tenderloin lengthwise down the middle without cutting all the way through; then open it like a book to create a flat surface for stuffing.
- Prepare Filling: In a small bowl, combine softened goat cheese, chopped sun-dried tomatoes, fresh basil, and minced garlic to create the stuffing mixture.
- Spread Filling: Evenly spread the goat cheese mixture over one side of the opened pork tenderloin.
- Roll and Tie: Fold the other side of the tenderloin over the filling and secure it by tying kitchen twine at 2-inch intervals to keep the roll intact during cooking.
- Season Pork: Rub the outside of the tied pork tenderloin with olive oil and season with salt and black pepper for enhanced flavor and browning.
- Sear Pork: Heat a large oven-safe skillet over medium-high heat and sear the pork on all sides until golden brown, about 3-4 minutes per side, to develop flavor and texture.
- Add Balsamic Vinegar: Drizzle balsamic vinegar over the seared pork in the skillet to add a subtle tangy glaze during roasting.
- Roast Pork: Transfer the skillet to the preheated oven and roast the pork tenderloin for 20-25 minutes or until the internal temperature reaches 145°F (63°C) for safe and juicy doneness.
- Rest Pork: Remove the skillet from the oven and let the pork rest for 5 minutes to allow juices to redistribute, ensuring tenderness.
- Slice and Serve: Remove the kitchen twine, slice the pork tenderloin into medallions, and serve immediately for a delicious meal.
Notes
- Ensure the pork is cooked to an internal temperature of 145°F for safety and optimal juiciness.
- Letting the meat rest after roasting helps retain its juices and improves texture.
- You can substitute fresh basil with other herbs like thyme or rosemary if desired.
- Tie the pork firmly but not too tight to avoid squeezing out the filling.
- Use an oven-safe skillet to avoid transferring the meat to another dish before roasting.
