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Stuffed Pork Tenderloin with Cherries

Ingredients:

  • One 4-ounce pork fillet
  • 1 ounce chevre
  • 1 mustard green leaf, shredded
  • 1/4 cup Chukar® Dried Tart Cherries
  • 1 teaspoon tarragon, chopped
  • Salt and pepper to taste
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    Directions:

     Mix the chevre, mustard green, dried cherries, tarragon and pepper. Be careful adding salt as the chevre can be quite salty in itself. Using a knife make a cavity in the pork fillet, leaving one end sealed. Stuff the fillet with the chevre mixture. Using a little olive oil, sear the meat in saute pan. Finish in oven until meat to desired doneness. Slice in 4 pieces and shingle on plate. The meat should be moist on its own, if not overcooked. If need, serve with light jus.
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