Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce
Debra Whiting, the chef and co-owner of Red Newt Winery Bistro in New York's Finger Lakes, loves the fresh goat cheese from the local Lively Run Dairy so much that she always works it into her dinner menu. Here, she mixes the cheese with apple, sausage and greens, then stuffs it inside a bacon-wrapped pork tenderloin.More Pork Recipes
Gallery
Recipe Summary
Ingredients
Directions
Make Ahead
The bacon-wrapped, stuffed tenderloins and finished apple-Riesling sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.
Suggested Pairing
To balance the richness of the cheese, look for a wine with good acidity, like a dry or semi-dry New York Riesling.