Cheese-Stuffed Pork Tenderloin Recipe

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Ingredients:

Serving

2 tbsp sweet paprika
2 tbsp sweet smoked paprika
1/4 cup dry red wine
8 -10 garlic cloves
2 turkish bay leaves, well crumbled
1 tbsp double-concentrated tomato paste
1/2 freshly squeezed large lemon , juice of (1 1/2 tbsp)
1 leaf and tender stems from 7 sprigs cilantro
1 leaf from 5 sprigs flat leaf parsley
1 1/2 tbsp kosher salt
1/4 tsp fresh ground white pepper
1 few dashes hot sauce
1/4 cup olive oil
two 14-oz pork tenderloin, fat and silver skin removed, each of the tenderloins cut crosswise in half
1/4 lb firm cheese
2 tbsp amped-up red pepper paste
2 tbsp olive oil (may substitute lard)
1/2 cup dry white wine
1 1/2 cups low sodium beef broth
chopped flat leaf parsley, for garnish

Directions:

To Make the Pepper Paste: Combine the sweet paprika and the smoked paprika, the wine, garlic (to taste), crumbled bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, white pepper and piri-piri sauce (to taste) in the bowl of food processor or blender; pulse until the garlic and herbs are minced, stopping to scrape down any chunky bits from the sides of the bowl or jar.
With the motor running, add the oil in a slow, steady stream to form a homogenous dark-red paste; this should take 1 to 2 minutes. Use the mixture immediately, or transfer it to a glass jar with a tight-fitting lid and refrigerate for up to 1 month.
Make the Tenderloin:Use a metal skewer to poke a center channel running the length of each tenderloin half. Widen the channel to about 1/2 inch in diameter, then carefully stuff the cheese into the pork.
Place the stuffed tenderloin halves in a large (2-gallon) plastic food storage bag, then use a wide knife to cover the meat with the red pepper paste. Carefully invert the bag, holding the tenderloin halves in place, then repeat to cover the rest of the meat, using all of the paste. Season with the black pepper. Seal and refrigerate for 4 hours or up to overnight.
Position a rack in the middle of the oven and crank up the heat to 400 degrees. Remove the pork from the fridge and let it sit for 20 minutes. Have a large rimmed baking sheet ready, preferably with an uncoated wire rack nested in it.
Heat the oil in a large skillet over medium-high heat. Add the tenderloin halves (with the paste on them) and sear for 6 to 8 minutes, turning occasionally, until well browned all around. The skillet will be used to make a sauce; drain off any fat and keep it on the stove top (off the heat).
Use tongs to transfer the tenderloin halves to the rack. Roast for about 20 minutes, or until an instant-read thermometer inserted into the meat (and not into the cheese) registers just under 150 degrees. Let them rest for 5 minutes before cutting. Some of the cheese may ooze out as the meat roasts; this is okay. Use a knife to gently push it back into its channel.
While the tenderloins are roasting, place the skillet over high heat, then add the white wine. Bring to a boil, using a wooden spoon or spatula to dislodge any browned bits. Add the beef broth and return the mixture to a boil; cook for about 5 minutes, or until the liquid has reduced to 1 cup. Remove from the heat.
To serve, cut the pieces of each tenderloin half on the bias into 2 pieces. Lay one half in the center of each plate; if desired, lean the other against it at a jaunty angle. Drizzle equal amounts of the sauce over each portion. Garnish with the parsley; serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	367.27 Kcal (1538 kJ)
Calories from fat	266.45 Kcal
		% Daily Value*
Total Fat	29.61g	46%
Cholesterol	23.53mg	8%
Sodium	1125.29mg	47%
Potassium	343.01mg	7%
Total Carbs	10.78g	4%
Sugars	2.85g	11%
Dietary Fiber	2.85g	11%
Protein	9.73g	19%
Vitamin C	6.2mg	10%
Vitamin A	0.1mg	5%
Iron	1.8mg	10%
Calcium	222.4mg	22%

Amount Per 100 g
Calories	176.66 Kcal (740 kJ)
Calories from fat	128.16 Kcal
		% Daily Value*
Total Fat	14.24g	46%
Cholesterol	11.32mg	8%
Sodium	541.27mg	47%
Potassium	164.99mg	7%
Total Carbs	5.18g	4%
Sugars	1.37g	11%
Dietary Fiber	1.37g	11%
Protein	4.68g	19%
Vitamin C	3mg	10%
Vitamin A	0.1mg	5%
Iron	0.9mg	10%
Calcium	107mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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