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Pork Tenderloin Stuffed with Figs and Gorgonzola


1 – 2 lb pork tenderloin, split lengthwise, but not all the way through

and pounded flat

1 sprig fresh rosemary

1 Tbsp chopped fennel seeds

4 ounces Gorgonzola, sliced into strips

8 dried figs, flattened

2 slices fresh bread, crumbled

3 Tbsp extra virgin olive oil

1 medium onion, diced

1 medium carrot, diced

2 celery stalks, diced

2 bay leaves

pinch of peppercorns

1 cup Marsala wine

2 Tbsp flour

2 cups broth


1. On a board lay tenderloin flat. Season with salt and pepper and sprinkle with rosemary

and fennel seeds. Line up the Gorgonzola and figs in the centre of the meat sprinkle the bread crumbs over top. Roll and tie at one inch intervals with twine.

2. In an ovenproof skillet over medium heat, heat 2 tablespoons of extra virgin olive oil.

Add onion, carrot, celery, bay leaves and peppercorn and sauté for 5 minutes. Add the roll to the skillet and deglaze with Marsala wine. Place the roll in a preheated 350° oven for 30 minutes or until done.

3. Remove the meat from the skillet and set aside. Place the skillet back on the stove

the stove and heat to medium high heat. When the drippings begin to stick to the bottom of the pan incorporate the flour, add some wine and broth and cook for 7-8 minutes. Adjust to taste with salt and pepper. Pass the sauce through a food mill.

To serve; Slice the meat, pour over the sauce and serve hot.

Extra Virgin Olive Oil