Apricot and Goat Cheese Stuffed Pork Tenderloin


Serves 4


  • Pork tenderloin
  • Fresh apricots
  • Goat cheese
  • Pine nuts
  • Fresh thyme
  • Pinch of lavender buds
  • ½  shallot 
  • Salt and pepper to taste
  • Kitchen twine


  1. Toast the pine nuts in a pan until slightly brown.
  2. Chop the fresh apricots and shallot into small pieces.
  3. Mix the pine nuts, apricots, and shallots with soft goat cheese, a pinch of lavender buds, chopped fresh thyme, salt, and pepper.
  4. Butterfly the tenderloin by slicing down the middle longways but not cutting all the way through. 
  5. Butterfly the tenderloin open and add more salt and pepper to the inside. Add the goat cheese mixture to the inside of the tenderloin and close it back up.
  6. Tie it shut with kitchen twine. 
  7. You can bake, grill, or smoke the tenderloin. Cook it to your preference. (We usually cook it to medium so there’s still a little pink inside. Enjoy with Ramato. 
  • Recipe by Jason Woodbury

Photo by Max Delsid on Unsplash