(Serves 4: preparation time 1 hour, cooking time 30 minutes)
2 Pork Tenderloins (they usually come two in a package) about 2.5 to 3 lbs.
1 medium sized fresh mozzarella, diced into small pieces
1 small jar (7 or 8 oz.) sun-dried tomatoes packed in olive oil
1 cup tightly packed fresh basil leaves
1 & ¼ cup dry white wine
2 tbsps. extra virgin olive oil
Freshly ground pepper to taste
1. Cut a deep, lengthwise, slice into each tenderloin; taking care not to cut all the way through.
2. Cover each sliced tenderloin with wax paper and flatten as much as possible with meat mallet.
3. Add olive oil to sauté pan and sear the outside of each tenderloin (one at a time) for about 2 minutes on medium heat. Remove meat to plate and let cool, retain the drippings in the pan.
4. In the meantime make the stuffing: first add the basil leaves to a food processor and pulse chop, then add the sun-dried tomatoes and pulse chop again, finally add the diced mozzarella and pulse chop. Add pepper, blend and set aside.
5. Re-heat the drippings from the tenderloins in the sauté pan, add the wine and bring to a boil, de-glazing the pan. Reduce the wine by about one-third and add about 3 tbsps. of the stuffing to the gravy. You should have about ¾ to 1 cup of gravy. Set it aside.
6. Once the pork has cooled, lay out 5 pieces of cut butcher’s twine on a cutting board, place one tenderloin over the strings, browned side down.
7. Spoon approximately ½ of the stuffing onto the tenderloin and close it up, tying off the strings, snip any excess string length after knotting.
8. Repeat for the second tenderloin.
9. At this point the stuffed tenderloins can be placed in the refrigerator until ready to be finished cooking the same day.
10. When ready, pre-heat oven to 450 degrees, place the stuffed tenderloins directly on a low-sided roasting pan and roast for about 25 to 30 minutes until they reach an internal temperature of 145 degrees.
11. Heat the gravy in a small sauce pot.
12. When the meat is ready, remove from the oven and let sit for 10 minutes.
13. Cut the strings and slice each tenderloin into 2 inch thick pieces, add any spilled stuffing to the gravy and pour the gravy over the slices. Serve immediately with sides of Rosemary Roasted Potatoes and Broccoli. Serve with a fine Valpolicella such as a 2009 Corte Figaretto.
Please see: An Experiment in Stuffing a Roast