Grilled Plum, Shallot and Fresh Chevre Stuffed Pork Tenderloin
Ingredients
Stuffing
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¼ cup shallots, minced
- 4 plums, cut into chunks
- ¼ cup 1850 Wine Cellars 2022 Meritage
- 2 cloves garlic, minced
- ¼ teaspoon cinnamon
- ¼ teaspoon fresh rosemary, chopped fine
- ½ teaspoon Kosher salt
- ¼ teaspoon fresh ground pepper
- 4 ounces fresh chevre
Tenderloin Ingredients
- 1 2-pound pork tenderloin, butterflied and pounded flat
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Directions
Heat your grill to 350 °F.
Stuffing Directions
In a small saucepan heat 1 tablespoon olive oil and butter until melted. Add the shallots and cook until soft, then add the garlic and cook until golden. Add the plums, wine, and spices and simmer until the wine has cooked down. Remove from heat when no liquid is left in the pan.
Tenderloin
Place pork tenderloin on a work surface and spread the chevre evenly over the meat, leaving ½ inch clear around the edges. Top with ½ of the plum mixture. Tightly roll tenderloin around the filling and tie it together with kitchen string to keep it closed.
Rub the outside of the tenderloin roll with olive oil. Mix together the salt, pepper and garlic powder in bowl and rub all over the outside of the tenderloin. Place the tenderloin on the grill and cook for 10 minutes on each side until golden brown. Using an instant read thermometer inserted into the center it should read 145 °F. Remove the tenderloin from the grill and let sit for 10 minutes before slicing into 2-inch slices.
Serve tenderloin with glasses of 1850 Wine Cellars Meritage.