Pork Tenderloin Stuffed With Spinach And Fontina Cheese With Red Wine Reduction Sauce and Cherries
From famina 14 years ago
- 60 minutes to make
- Serves 8
This is a stuffed pork tenderloin dish I've made for years now. The stuffing changes with whatever I have on hand and can be altered to suit your tastes. The sauce is a simple wine reduction with cream and some sort of tart fruit. Read more I've used cranberries and cherries and both taste great. See less
Ingredients
- 1 pork tenderloin shopping list
- 1 package frozen chopped spinach, thawed shopping list
- 1 cup shredded Fontina cheese shopping list
- 1 cup shredded parmesan cheese shopping list
- 1 small yellow onion shopping list
- 1/2 cup sundried tomatoes, chopped shopping list
- 3 cloves garlic, minced shopping list
- 1/2 cup sliced kalamata olives or 1/2 cup black olive tapenade shopping list
- 1 red bell pepper, roasted, peeled and chopped shopping list
- 1/2 teaspoon nutmeg shopping list
- salt and pepper shopping list
- olive oil shopping list
- For the sauce: shopping list
- 2 cups red wine shopping list
- 1 cup chicken stock shopping list
- 1/2 cup heavy cream shopping list
- salt and pepper shopping list
- 1 cup dried cranberries or cherries shopping list
- Twine (to tie up the pork) shopping list
How to make it
- Preheat oven to 350 degrees.
- Take one of the pork tenderloins (the larger of the two) and with a sharp knife, slice lengthwise all the way down the length of the tenderloin without cutting through the other side and leaving about an inch of meat on the other side. You just want to cut it in half without cutting through the meat so that you can stuff it and then tie it up.
- To make stuffing:
- Saute onions and garlic in olive oil until tender.
- Add sundried tomatoes, olives, roasted red bell peppers, cheeses, nutmeg, salt and pepper.
- Place stuffing down the middle of the tenderloin.
- Tie tenderloin carefully.
- Using tongs, sear all sides of the tenderloin in olive oil over high heat.
- Bake at 350 degrees for 25 minutes.
- Place aluminum foil on baking sheet for easier clean up. The stuffing will ooze out but that's just fine, just serve it beside the pork. Most of the stuffing will stay inside.
- While the tenderloin cooks, make the sauce.
- Reduce the wine and stock down to one cup.
- Add cream, salt, pepper and cherries.
- Continuing stirring until sauce thickens.
- To serve:
- Remove twine from pork.
- Slice into 3 inch rounds.
- If you have some stuffing that oozed out, place that on plate and top wiith two or three slices of the pork.
- Ladle with sauce and serve immediately.
People Who Like This Dish 4
- kobh1961 Nowhere, Us
- phwriter11 MNL, Stockholm
- chefmeow Garland, TX
- famina Little Rock, AR
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chefmeow
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" It was excellent "