Clif Notes

Almond Stuffed Pork Tenderloin

Originally Posted by Efrain Barragan on Wednesday, March 14, 2012

A post from our Master Chef, Anna Callaway

Almond Stuffed Pork Tenderloin with a wine and cherry reduction sauce - Pair with Gary's Improv Zinfandel

Diced roasted almonds with goat cheese and fresh herbs

Butterfly tenderloin, pound flat and add almond mixture

Pan sear tenderloin

Serve with Broccolini and Pureed Cauliflower

Recipe using Sundried Berries and Cherries

1.5 lb pork tenderloin
½ cup chopped almonds (fromSundried Berries and Cherries)
¼ cup goat cheese
2 T chopped fresh thyme
2 T Olive Oil – Clif Family Winery
2 T unsalted butter
1 cup Gary’s Improv Zinfandel Wine1 cup chicken or beef stock
½ cup chopped dried cherries ( from Sundried Berries and Cherries)
( soak the dried cherries in the Zinfandel wine while you are preparing the tenderloin)
Fresh ground pepper and salt to start
Preheat oven to 375 F


Chop the roasted almonds and combine with the goat cheese and herbs. Butterfly the tenderloin and flatten with a mallet. Carefully place the goat cheese and almond mixture in the center of the tenderloin. Roll the tenderloin around the center mixture to create a roll. Tie the tenderloin every 2 inches with twine. Sear in a pan with the olive oil for about 10 minutes. Place in the oven and cook for 20 minutes. Temperature should reach 145 to 150 F. Let rest. While the tenderloin is cooking, bring the wine, broth, and dried berries to a simmer in a sauce pan. Cook until reduced to one cup. Remove from heat and swirl in butter, remaining thyme and season with salt and pepper. To serve, thinly slice pork tenderloin and serve with sauce.

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