Comments on: Goat Cheese Stuffed Pork Tenderloin with Red Wine Balsamic Cherry Sauce

By: Anonymous

Anonymous — Fri, 04 Jun 2010 13:17:37 +0000

Next time, when you butterfly out the pork loin, cover each in plastic wrap and pound them out with a meat tenderizer until about a third inch thick. Then add your filling, fold, and tie it up with butcher twine. It will keep your goat cheese comfortably inside and help the pork cook evenly. Cheers!

By: Kevin

Kevin — Fri, 22 Jan 2010 02:36:52 +0000

tompkins_accountable: Great tip! Thanks! I had actually started doing that.

By: tompkins_accountable

tompkins_accountable — Tue, 19 Jan 2010 22:51:35 +0000

Here is a tip for you, i used to grab the handle of saute pans that i had taken out of the oven, and I am a chef and do this daily, but when you take it out of the oven hot, drape a towel over the handle and you will remember not to grab it.

By: Elina

Elina — Sun, 24 May 2009 14:08:23 +0000

Kevin, I made this dish for a small dinner party last night and everyone absolutely loved it. I love how stuffed pork tenderloins look so impressive when they’re really not very hard to make. Thanks for sharing this recipe with us!

By: ttfn300

ttfn300 — Thu, 08 Jan 2009 01:31:00 +0000

yeah, this was awesome 🙂

By: Peter M

Peter M — Sun, 01 Jul 2007 20:31:00 +0000

Kevin, looks like it still worked out well and I like the use of seasonal cherries for the sauce…I might try a similar sauce this week.

By: katiez

katiez — Sun, 01 Jul 2007 19:17:00 +0000

OMG, does that sound good! I love goat cheese…
and the sauce… I can see why you got distracted. Hope your hand is improving rapidaly!