Goat Cheese Stuffed Pork Tenderloin Recipe

If you’re searching for a stunning main dish that blends creamy, tangy goat cheese with tender, juicy pork, this Goat Cheese Stuffed Pork Tenderloin Recipe is an absolute winner. It’s a crowd-pleaser that feels luxe but is surprisingly simple to make, combining the rich flavors of sun-dried tomatoes, fresh basil, and garlic to elevate the mild pork into an unforgettable meal. Whether it’s for a cozy family dinner or your next dinner party, this recipe promises incredible taste with a beautiful presentation that’s sure to impress.

Ingredients You’ll Need

Nothing fancy here—just essential ingredients that come together effortlessly to create a flavor-packed dish. Each element plays a key role, from the creamy goat cheese that adds richness, to the herbs and sun-dried tomatoes that bring brightness and depth.

• 1 pork tenderloin (approximately 1.5 pounds): Choose a fresh, well-trimmed tenderloin for the best texture and tenderness.
• 4 ounces goat cheese, softened: Softened goat cheese spreads easily and melts beautifully inside the pork.
• 1/4 cup sun-dried tomatoes, chopped: Adds a concentrated, slightly sweet and tangy flavor burst.
• 2 tablespoons fresh basil, chopped: Fresh basil infuses the filling with an aromatic, herbaceous note.
• 2 cloves garlic, minced: Garlic provides a savory kick without overpowering the delicate cheese and pork.
• 1 teaspoon salt: Necessary for seasoning to bring out all the flavors.
• 1/2 teaspoon black pepper: Adds a mild heat and enhances the pork’s natural taste.
• 1 tablespoon olive oil: Used for searing, helping develop a golden crust and locking in juices.
• 1 tablespoon balsamic vinegar: Drizzled over before roasting to add a subtle sweetness and tangy glaze.
• Kitchen twine: Essential to keep the tenderloin securely wrapped around the filling during cooking.

How to Make Goat Cheese Stuffed Pork Tenderloin Recipe

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). Having the oven ready early ensures your pork cooks perfectly once it’s seared.

Step 2: Butterfly the Pork Tenderloin

Carefully slice lengthwise down the middle of the tenderloin, stopping before you cut all the way through. Open it like a book. This technique creates a perfect pocket for the delicious goat cheese filling without losing the pork’s juicy integrity.

Step 3: Prepare the Filling

In a small bowl, combine the softened goat cheese with chopped sun-dried tomatoes, fresh basil, and minced garlic. This mixture is the flavor powerhouse that transforms the tenderloin into something special—creamy, savory, and bright.

Step 4: Spread the Filling

Evenly spread the goat cheese mixture over one side of your opened pork tenderloin. Be generous but try to keep it spread evenly so that every bite captures the perfect filling-to-pork ratio.

Step 5: Roll and Tie the Tenderloin

Fold the other half of the tenderloin back over the filling. Using kitchen twine, tie the pork at 2-inch intervals to secure the roll. This is key for keeping the filling inside and ensuring even cooking.

Step 6: Season and Oil

Rub the outside of the pork tenderloin with olive oil. Season generously with salt and black pepper to enhance the pork’s natural flavors and create a savory crust when seared.

Step 7: Sear the Pork

Heat a large oven-safe skillet on medium-high heat. Carefully sear the tenderloin on all sides until it develops a rich golden-brown color, which takes about 3 to 4 minutes per side. This step seals in juices and builds an irresistible crust.

Step 8: Add Balsamic Vinegar

Drizzle the balsamic vinegar over the seared pork in the skillet. It adds a subtle sweetness and helps create a tangy glaze as the tenderloin roasts in the oven.

Step 9: Roast to Perfection

Transfer your skillet to the preheated oven and roast for 20-25 minutes. The pork is done when it reaches an internal temperature of 145°F (63°C) for safe, juicy results.

Step 10: Rest and Slice

Remove the pork from the oven and let it rest for 5 minutes. Resting allows the juices to redistribute, keeping each slice moist and tender.

Step 11: Serve

Using a sharp knife, remove the twine and slice the tenderloin into medallions. Each piece beautifully reveals the creamy goat cheese and vibrant filling inside—ready to become the star of your dinner table.

How to Serve Goat Cheese Stuffed Pork Tenderloin Recipe

Garnishes

Fresh herbs like chopped basil or parsley make excellent garnishes. A light drizzle of balsamic reduction or a sprinkle of crushed red pepper flakes can add an extra touch of flavor and visual appeal. These small touches make your presentation feel effortless yet elegant.

Side Dishes

This goat cheese stuffed pork tenderloin pairs wonderfully with roasted vegetables, garlic mashed potatoes, or a fresh green salad. Each side complements the richness of the pork with crisp or creamy textures, balancing the meal perfectly.

Creative Ways to Present

Try serving the sliced medallions atop a bed of creamy polenta or alongside a wild mushroom ragout for a sophisticated twist. For a casual family meal, simply plate with your favorite steamed veggies and a crusty loaf of bread to soak up every bit of those luscious juices.

Make Ahead and Storage

Storing Leftovers

Wrap leftover medallions tightly in plastic wrap or place them in an airtight container. Stored in the refrigerator, they will stay good for up to 3 days, making it easy to enjoy this delightful dish again without extra effort.

Freezing

If you want to keep it longer, this Goat Cheese Stuffed Pork Tenderloin Recipe freezes well. Store tightly wrapped or in freezer-safe bags for up to 2 months. Thaw in the refrigerator overnight before reheating for the best texture.

Reheating

Reheat leftover slices gently in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. Using the oven instead of a microwave helps retain the tender juiciness and avoids drying out the pork.

FAQs

Can I use cream cheese instead of goat cheese?

While cream cheese is milder and less tangy, it can work in a pinch. Goat cheese gives this recipe its signature flavor and tang, so if possible, stick with goat cheese for the best results.

What if I don’t have fresh basil?

Dried basil can be used, but reduce the amount since dried herbs are more potent. Fresh basil provides a fresh herbal brightness that really lifts the filling.

How do I know when the pork is done?

The safest and most reliable way is to use a meat thermometer. When the internal temperature reaches 145°F (63°C), the pork is perfectly cooked—juicy and safe to eat.

Can I prepare the stuffed tenderloin ahead of time?

Absolutely! You can assemble and tie the tenderloin a few hours before cooking and keep it refrigerated. Just make sure to bring it to room temperature before searing for even cooking.

Is kitchen twine absolutely necessary?

Yes, the twine keeps the pork wrapped tightly around the filling during cooking, preventing the cheese mixture from leaking out. If you don’t have kitchen twine, try toothpicks as a backup, but twine works best.

Final Thoughts

Making this Goat Cheese Stuffed Pork Tenderloin Recipe is one of those cooking experiences that feels both impressive and incredibly rewarding. With every bite, the creamy goat cheese and vibrant herbs perfectly complement the tender, juicy pork. Once you’ve tried this recipe, it’s bound to become a beloved favorite in your cooking repertoire, ready to transform any mealtime into something memorable and delicious.

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