Ingredients Jump to Instructions ↓

  1. 1 - 1 lb. pork tenderloin

  2. 6 oz shropshire, stilton, or other strong bleu cheese

  3. 2 oz feta cheese

  4. 2 oz. fresh ground asiago cheese

  5. 3 tbsp. finely minced leek , white portion only

  6. olive oil

  7. salt and pepper to taste

  8. 1-2 tbsp fine flour (such as Wondra)

  9. 1/2 c water

  10. 1/4 c. dry red wine

  11. Butcher's twine

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees Cut silvery (tendon) portion and most of fat from tenderloin Fillet to flatten out, then cover with plastic wrap and pound til 3/8"thick (I picked that measurement just be to difficult! Just make it suitably flat to roll up jelly roll style)

  2. Crumble cheeses, and mix in a bowl with leeks.

  3. Spread over flattened tenderloin, then roll lengthwise, tucking in ends, keeping filling inside as much as possible Truss with twine, without squishing meat, just enough to hold together.

  4. Place in glass or ceramic pan "just to fit" and drizzle on all sides, turning, with olive oil.

  5. Place in oven and roast for 30 min. or until internal thermometer reading is just 160 degrees Remove from pan, and rest for 10 minutes on cutting board Carefully whisk flour into drippings in roasting pan Whisk in water, then wine and stir until well blended and let thicken slightly.

  6. Slice pork and drizzle with sauce from pan Serve with rice and a nice merlot or red zinfandel


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