We’re Cooking: Goat Cheese, Sun-Dried Tomato and Pesto Stuffed Pork Tenderloin

I wasn’t sure how this combo would work but I had picked up a beautiful pork tenderloin that I wanted to add a little zip to.  We have found that sometimes a lean pork tenderloin tends to dry out during the cooking process, so adding some extra flavor, texture and moisture with a tasty stuffing seemed like a good idea.  And indeed – it was.  We used both a store bought sun-dried tomato tapenade and some of our homemade pesto we have been storing in the freezer from this summer, but store bought is fine.  Simply delicious!


Goat Cheese, Sun-Dried Tomato and Pesto Stuffed Pork Tenderloin
1 – 2 1/2 pound pork tenderloin, all excess fat trimmed
3 cloves garlic – minced
2 tablespoons tomato paste
Salt and pepper
2 tablespoons basil pesto
2 tablespoons sun-dried tomato tapenade
5 large fresh basil leaves
2 ounces fresh goat cheese, softened
1/2 cup white wine
1/4 cup water

About 2 hours prior to cooking rub the outside of the tenderloin with the tomato paste, garlic and season generously with salt and pepper.  Wrap in plastic wrap and place in the refrigerator.  About 20 minutes prior to cooking remove from the fridge to allow some of the chill to come off the meat.  Preheat oven to 375 degrees.  Carefully make a wide pocket in the center of the tenderloin, being careful not to go all the way through the meat.  Spread the tapenade on one side of the pork, then cover with the basil leaves, then top with the goat cheese and then the pesto.  Press together and bind with either toothpicks or kitchen twine so the stuffing stays inside the pork.  Wrap in foil and place in a large baking dish.  Add the wine and water to the bottom of the dish.  Roast for about 30-40 minutes, until a meat thermometer reads about 155-160 degrees (we like the pork to be done….)  Remove from the oven and allow to rest for 10 minutes.  Unwrap and remove the picks.  Slice and serve over polenta or mashed potatoes.