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21Feb/110

Basil and Goat Cheese Stuffed Pork Tenderloin

1 1-1.5 Lb Pork Tenderloin (for 2)
1 Tbsp chopped garlic
3/4 Cup chopped basil
3/4 Cup crumbled goat cheese
1 Tsp lemon pepper
1 Tsp salt
1 Cup of grape tomatoes
Cooking twine or bamboo skewers for roast

Pre-heat oven to 375. Cut tomatoes in half, toss with (olive oil - pinch of salt/pepper) and arrange on cookie sheet or roasting pan. Once the oven is ready, place the tomatoes in the over for about 10 - 15 minutes or until nicely roasted.

Butterfly pork tenderloin using a sharp knife. Place sheet of wax/parchment paper over the butterflied pork and use a mallet to flatten out the roast. Be sure to flatten the roast evenly so when you roll the roast together with the filling inside the meat will cook evenly.

Combine the garlic, basil, goat cheese, salt and pepper in a bowl and mix well until the ingredients are evenly distributed.

Spoon mixture evenly into the middle of the flattened pork roast and roll the meat until the roast is evenly closed and the mixture is sealed inside. Place the meat in a roasting pan and bake at 375 for about 25 minutes. Remove from the oven and let the meat rest for a few minutes and top with roasted tomatoes.

   
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