Stuffed Pork Tenderloin

Serves 4

Pinch Whole Black Peppercorns
2 Bay Leaves
1 Cup White Wine
Salt and Freshly ground pepper
1 Tablespoon Fennel Seeds
1 Tablespoon Fresh Rosemary, chopped
1 Medium Carrot, diced
1 Medium Onion, diced
2 pounds Pork Tenderloin
2 Stalks Celery, diced
2 Tablespoons Olive Oil
8 Dried Turkish Figs, flattened
4 Ounces Gorgonzola, sliced in strips
1 teaspoon cornstarch
1 Tablespoon water


Preheat oven to 375 degrees. In ovenproof skillet, heat olive oil, add the onion, carrot, celery, bay leaves and peppercorns. Sauté for 5 minutes, and set aside.

Cut the tenderloin carefully in half lengthwise, 5/6th of the way through. Open the meat like a book and place between 2 pieces of plastic wrap. Using a mallet, pound the meat until flat and even. Season with salt and pepper, and sprinkle with the chopped rosemary and fennel seeds. Line up the Gorgonzola and figs in the center of the meat. Fold one flap over the filling, roll up tightly lengthwise, and tie with kitchen string. Rub with olive oil and season with salt and pepper.

Return the skillet with vegetables to medium heat, and add the stuffed tenderloin. Deglaze with wine, and place in the oven for 25 minutes. Remove from oven and allow meat to rest for 10 minutes. Remove the string and slice into 1-inch pieces, and arrange on a dish. Remove the vegetables and place on platter with the meat. Mix cornstarch with the water. Bring the pan juices to a boil and add cornstarch mixture. Reduce heat and simmer until slightly thickened. Drizzle the sauce on top of the meat.


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