Recipe

Pork Tenderloin Stuffed With Spinach And Fontina Cheese With Red Wine Reduction Sauce And Cherries Recipe

Add Step-by-Step Photos	Famina / All my dishes 2 months, 1 week ago 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. I've used cranbe... More Prep:30m Cook:60m Servings:8	Famina
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chefmeow

Ingredients

1 pork tenderloin

1 package frozen chopped spinach, thawed

1 cup shredded fontina cheese

1 cup shredded parmesan cheese

1 small yellow onion

1/2 cup sundried tomatoes, chopped

3 cloves garlic, minced

1/2 cup sliced kalamata olives or 1/2 cup black olive tapenade

1 red bell pepper, roasted, peeled and chopped

1/2 teaspoon nutmeg

salt and pepper

Olive oil

For the sauce:

2 cups red wine

1 cup chicken stock

1/2 cup heavy cream

Salt and pepper

1 cup dried cranberries or cherries

Twine (to tie up the pork)

Directions

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.

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Comments

chefmeow 2 months, 1 week ago said:
You my friend are posting some remarkable recipes this morning. I love them. Great post and a very high 5 on this one. Yummers with a capital Y.

famina 2 months, 1 week ago said:
I'm glad you like them! I was about to post a chicken and dumpling recipe but noticed you already had the perfect one out there! It's exactly how I make mine.

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