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Categories:
white onion carrot stalks celery bay leaves black peppercorns pork tenderloin Gorgonzola Turkish figs white wine salad greens
Viewed: 36 - Published at: 6 years agoIngredients
- 2 T EVO
- 1 medium white onion, diced
- 1 medium carrot, diced
- 2 stalks celery, diced
- 2 bay leaves
- Pinch black peppercorns
- 1 2-lb. pork tenderloin, silver skin removed, butterflied
- 1 T chopped rosemary
- 1 T chopped fennel seeds
- 4 oz. Gorgonzola, sliced into strips
- 8 dried Turkish figs
- 1 C white wine
- Mixed salad greens for garnish
Method
- Preheat oven to 375.
- In an ovenproof skillet over medium heat, warm EVO. Add onion, carrot, celery, bay leaves, peppercorns, saute 5 minutes, set aside.
- Pound the tenderloin with mallet until flat and even. Season with salt and pepper, sprinkle with rosemary and fennel seeds.
- Line up Gorgonzola strips and figs in the center of the meat. Fold one flap over the filling, roll up tightly lengthwise and tie with butcher's string, tucking rosemary sprigs underneath. Rub with EVO and season with salt and pepper.
- Return the skillet with vegetables to medium heat and add the tenderloin. Deglaze with the wine. Place in the oven to roast for 25 minutes.
- Slice the tenderloin into 1 inch thick pieces. Pass the vegetable and pan juices through a fine sieve, reserving the strained liquid for sauce. Garnish with mixed greens.
- From La Cucina Italiana, September - October 2004
