Goat Cheese Stuffed Pork Tenderloin with Red Wine

This recipe for goat cheese stuffed pork tenderloin with red wine is from episode 9 of This Food That Wine.

Wine Suggestion: Primitivo 

Yield: 6 servings 

Ingredients

Pork Tenderloin

• 2 pork tenderloin, centre cut, approximately 6 inches (152 mm) each in length with silver skin removed
• Salt and pepper to taste
• ¾ cup goat cheese, crumbled (180ml)
• Zest of 2 lemons
• 1 ½ tablespoons fresh basil, chopped (22.5ml)
• 1 tablespoon olive oil (30ml) + 1 tablespoon (30 ml)
• 1 teaspoon cracked pepper (5ml)
• Butcher twine
• Salt & pepper to taste

Red Wine Balsamic Cherry Sauce

• ½ cup red wine (125ml)
• ½ cup fresh cherries, pits removed and chopped (125ml)
• ½ tablespoon balsamic vinegar (7.5 ml)
• Salt and pepper to taste

Directions

1. Preheat oven to 395 degrees F (201 degrees C).
2. 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 ½ inch (12 mm) uncut at the base. Repeat with remaining loin.
3. 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.
4. In a medium sized bowl mix together the goat cheese, lemon zest and basil with 1 tablespoon (15 ml) of olive oil and the pepper. Mix gently until evenly combined (ensuring that the basil does not bruise).
5. Remove the plastic wrap from the meat and spoon the goat cheese mixture evenly over the centre leaving a ¾ inch border. Roll up to make a nice compact even roll. Repeat with remaining tenderloin.
6. Using butcher string to make even ties on every inch of the loin, ensuring the roll stays intact.  Cut the excess strings.
7. Rub 1 tablespoon of the olive oil (15ml) all over the pork loins. Season to taste with salt and pepper.
8. Set a large oven proof skillet over medium high heat, add the remaining olive oil and allow to heat 30 seconds. The pan should be hot but not smoking.
9. 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.
10. 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.
11. Place the now empty skillet 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.
12. At this point the sauce should be slightly reduced and the cherries warmed through.  Season to taste with salt and pepper.
13. To serve slice ¾ inch (19 mm) slices of pork using a sharp knife. Divide the pork on to six plates and drizzle with the cherry sauce.
14. Serve immediately.

Pairing Notes

Description: Primitivo is actually the Italian brother to the famous California Zinfandel.  It is a medium bodied, easy drinking wine with lots of mouth filling fruit flavours – plum, red berry, and cherry.  It is fairly low in tannin so it feels smooth in your mouth, and it is lower in alcohol and a bit lighter than most California Zins.

Pairing: Although pork is a light meat, a red wine works well in this pairing.  The Primitivo is not so full bodied that it overpowers the delicate meat, but it’s got enough body and flavour to balance the rich goat’s cheese filling.  The cherry flavour of the wine mirrors the cherry sauce in the dish, and the wine cleanses the palate after each bite without overwhelming the flavours. 

Wine Suggestion: Da Luca Primitivo Merlot Tarantino IGT (Puglia, Italy)