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.
Go to recipe (10 of 10)
MARKETPLACE
Become a fan
Follow us