This stuffed pork tenderloin is simple and full of taste. Like most of the food that I love, some good cheese is an essential part of the mix. In this case, it's gorgonzola, although if that is too strong for you, you can substitute brie, that has a much milder, more buttery taste.
Marinade - this is enough for about 3-4 lbs. of meat.
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup white wine (for those of you a little squeamish to use wine, sorry, don't know what to tell you to substitute for it, you can always use cooking wine that you can get in any grocery store)
1 tablespoon honey
1 teaspoon white pepper
This part is really simple. Combine all of the ingredients, add the meat and let sit overnight. Done.
1 cup heavy cream
1 tablespoon flour
1 tablespoon butter
1/4 cup gorgonzola
1/4 cup white wine (again, if you don't want to use wine, try the cooking wine or just use water for this part)
1 cube chicken broth
Melt the butter in a small sauce pan over medium heat, and stir in the flour. Crush the broth cube and add it with the cream, stirring constantly. Mix in the wine and continue stirring until the sauce boils. When the sauce reaches a boil, add the cheese and turn the heat to low, stirring until the cheese melts. When the cheese is melted, remove from heat and let sit for several minutes until the sauce thickens.
The Pork Loin
3-4 lbs Pork Tenderloin
1 apple or pear
1/2 cup gorgonzola cheese
1 tablespoon olive oil
Preheat the oven to 425 degrees F. Peal and core the apple, then slice it into thin pieces. Place a small pan over medium heat, add the olive oil and apple slices, and saute until tender, 2-3 minutes and then remove from heat. Remove the pork from the marinade and slit the pork lengthwise to at least the center of the tenderloin and stretch out. Place the gorgonzola and sauteed apple slices along the center of the tenderloin, wrap and tie with the twine to secure. Put the stuffed tenderloin in a pan over medium heat, and brown the tenderloin on all sides. Finally put the tenderloin in a pan, cover with foil and place in the oven for 20 - 25 minutes, or until it reaches an internal temperature of 165 degrees F (place the meat thermometer in the thickest part of the tenderloin). When the tenderloin is done, remove it from the oven and let it sit for several minutes before cutting it in medallions. Cover the medallions with the sauce and serve.