Stuffed Pork Tenderloin with Cherries

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 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.

from Chukar Cherries - www.chukar.com