Gruyere Cheese Stuffed Pork Tenderloin
Comments: Excellent served along with a Pinot Noir.
Servings: 3 or 4
4 ounces [113 g] Gruyere cheese, cut into cubes 6 fresh sage leaves, chopped 1/2 teaspoon [2.5 mL] pepper 1 [1-pound / 454-g] whole pork tenderloin 1/2 teaspoon [2.5 mL] salt 1 tablespoon [15 mL] olive oil 1 tablespoon [15 g] sugar 1/2 cup [125 mL] red wine 2 tablespoons [30 mL] prepared pork sauce 8 whole stoned prunes Preheat oven to 350°F [180°C]. Into a small bowl, mix together cheese cubes, choppe sage leaves and half of pepper. Using the tip of a sharp knife, cut a deep slit all along the tenderloin almost to the end, starting at the narrow end, shaping a pocket. Make sure not to cut the meat all the way through, and not to cut the larger end of the tenderloin to the end. Using your fingers and the handle of a wooden spoon, stuff the pork with the cheese stuffing being careful not to got through the meat. Thigh tie the meat using some butcher's string making sure to secure the stuffing inside. Salt the sprinkle stuffed tenderloin with remaining pepper. Heat olive oil into large enough frypan over medium-high heat. Brown on all sides then transfer meat into a roasting pan; roast into preheated oven for 20 minutes. Meanwhile, wipe the oil from the frypan. Towards the end of roasting time, transfer frypan back over medium--high heat. Mix in sugar, red wine, prepared pork sauce and stoned prunes. Whip then leave to simmer for 5 minutes. Remove from heat. Remove done pork from oven; transfer meat onto a cutting board. Leave meat to rest for 10 minutes, then slice the meat into 1 1/2-inch [4-cm] thick slices. Serve stuffed pork slices, coated with sauce.