Goat Cheese, Date, & Pecan-Stuffed Pork Tenderloin with Fresh Cherry Sauce

This recipe incorporates some of my very favorite ingredients into one succulent dish. Lean pork tenderloin is stuffed with a creamy filling consisting of tangy goat cheese, sweet dates, and buttery pecans. The juicy tenderloin is finished off with a fresh cherry sauce laced with brandy and cinnamon. The flavors come together beautifully, but are still distinct in every bite.

If you ask my husband, pork is the perfect vehicle for spicy barbeque sauce. If you ask me, pork is best accompanied by sweet fruit. I’m not talking the traditional, yet boring, applesauce here… I’m talking plump dates and ripe cherries! If you’re a fan of pairing sweet and savory flavors, this recipe is for you. Who knows, you might even be able to sway a “non-fan” into appreciating how wonderful these two gustatory sensations can be when brought together. Case in point: my barbecued pork-loving husband’s response when he tasted this pork dish? I quote: “This is ridiculously good.”

Goat Cheese, Date & Pecan-Stuffed Pork Tenderloin with Fresh Cherry Sauce

Inspired by Kath’s Blue Cheese, Date + Pecan Stuffed Pork Tenderloin

Serves 4

Ingredients:

Directions:

1. Preheat oven to 425*. Butterfly tenderloin by cutting it lengthwise almost to, but not completely through, the other side. Open tenderloin like a book, cover with plastic wrap, and lightly pound using a meat mallet until the pork is about 1/2 inch thick.

2. In a food processor, combine the softened goat cheese, chopped dates, and chopped pecans. Pulse 10-15 times until the mixture just comes together, but there are still discernible pieces of dates and pecans running throughout the cheese (I could eat this mixture by the spoonful – you might want to double the recipe and keep half in the fridge for snacking).

3. Using a rubber spatula, scrape the filling mixture out of the food processor bowl and spread onto the entire surface of the tenderloin.

4. Starting on one long side, roll up the tenderloin jelly roll-style. At this point, you have two options. a) tie up the tenderloin at 2 inch intervals using butcher’s twine or b) secure the loose end using toothpicks. I suggest using butcher’s twine if you have it on hand… I did obviously did not.

5. Roast tenderloin at 425* for 20-25 minutes, or until the internal temperature reaches 155*.  Tent tenderloin with foil and let rest while you prepare the cherry sauce.

6. Heat olive oil in a skillet over medium heat. Add the cherries and maple syrup; cook, stirring frequently, until the cherries are warmed through and the syrup has thickened, about 2-3 minutes.

7. Remove skillet from the heat, add the brandy or wine, and carefully return skillet to the stove (flare-up might or might not occur… it did not for me, and I was disappointed).

8. Add in the chicken stock and ground cinnamon, and cook until the mixture has thickened, about 5 minutes.

9. Slice the tenderloin into 1 inch thick slices, and pour the cherry sauce over the top.

10. Sit back, close your eyes, and allow the delicious flavors to wash over you!