Goats Cheese And Pear Stuffed Pork Tenderloin Recipes

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GOAT CHEESE & PEAR STUFFED TENDERLOIN



Goat Cheese & Pear Stuffed Tenderloin image

Fresh pears provide a bit of sweetness to a special stuffing for beef tenderloin and beautifully balances the arugula and goat cheese. -Cindie Haras, Boca Raton, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings (3/4 cup sauce).

Number Of Ingredients 17

2 medium pears, peeled and sliced
1 tablespoon butter
1 beef tenderloin roast (2-1/2 pounds)
1 cup fresh arugula or baby spinach
1/2 cup crumbled goat cheese
1 tablespoon plus 1 teaspoon each minced fresh parsley, basil and tarragon
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
SAUCE:
4 shallots, finely chopped
2 teaspoons butter
1/2 cup sherry
1/2 cup reduced-sodium beef broth
2 tablespoons minced fresh tarragon
2 teaspoons cornstarch
2 teaspoons cold water

Steps:

  • In a large skillet, saute pears in butter until tender., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin 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 1/2-in. thickness. Remove plastic., Spread the pears, arugula, cheese and herbs over meat to within 1 in. of edge. Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch intervals with kitchen string., Place on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over roast. Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing., In a small saucepan, saute shallots in butter until tender. Add sherry; cook over low heat for 4 minutes. Add broth and tarragon. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with beef.

Nutrition Facts : Calories 392 calories, Fat 21g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 232mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein.

APPLE, PEAR, AND GOAT CHEESE STUFFED PORK TENDERLOIN



APPLE, PEAR, AND GOAT CHEESE STUFFED PORK TENDERLOIN image

Take juicy pork tenderloin to the next level with this fall inspired dish! Sweet apples and pears, tangy creamy goat cheese, and warming spices for the sugar shaker give a decedent twist to this easy recipe!

Provided by Olivelle

Categories     Pork

Time 40m

Yield 4

Number Of Ingredients 8

1 Pork Tenderloin
1 Tbsp Coconut Chai Sugar Shaker
2 tsp Cumin Spice Sea Salt
4oz Chevre
1/4 Red Apple, small dice
1/4 Pear, small dice
1 Tbsp Blood Orange Infused Olive Oil
Optional: Fresh Rosemary, chopped

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!

Nutrition Facts : ServingSize 4

CHEESE-STUFFED PORK TENDERLOIN



Cheese-Stuffed Pork Tenderloin image

My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.

Provided by Melanie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h50m

Yield 3

Number Of Ingredients 11

2 green onions, chopped
2 slices cooked bacon, crumbled
3 tablespoons shredded Cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons frozen chopped spinach
2 tablespoons finely chopped white mushrooms
¼ teaspoon chopped garlic
1 pinch dried parsley
salt and ground black pepper to taste
1 pork tenderloin, butterflied and pounded flat
1 cup dry bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g

PEAR-STUFFED PORK LOIN



Pear-Stuffed Pork Loin image

From just two trees, we get an abundance of pears. So I'm always looking for new ideas on how to use them. This elegant roast offers a delicious way to incorporate pears into a main dish stuffing and glaze.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 12 servings.

Number Of Ingredients 16

1 boneless whole pork loin roast (3 to 4 pounds)
1/2 cup chopped peeled ripe pears
1/2 cup chopped dried pears
1/2 cup chopped walnuts
1/4 cup minced fresh cilantro
3 tablespoons honey
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
GLAZE:
1 cup finely chopped peeled ripe pears
1/2 cup finely chopped onion
1/4 cup maple syrup
2 tablespoons Worcestershire sauce
2 tablespoons chili sauce
1 jalapeno pepper, seeded and finely chopped
1/8 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 246 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 100mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 24g protein.

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

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

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