Stuffed Pork Tenderloin

Soft and sweet Gorgonzola paired with bitter and charred grilled radicchio is fantastic, and in this recipe, I use it to stuff pork tenderloin. Recipe adapted from Cooking Meat.

Serves 4

2                          pork tenderloins  (approx. 12 oz each), cleaned of silverskin and excess fat
¼ cup                  soy sauce
¼ cup                  sherry vinegar
½ cup                  olive oil (divided) + more for drizzling
1 head                 radicchio, cut in 8 wedges
2 Tbsp                 sugar
½                         red onion, cut in 4 wedges
to taste                salt and pepper
½ cup                  Gorgonzola cheese
2 Tbsp                 Balsamic vinegar

1. Using a thin boning knife, create a hole down the center of each pork tenderloin, about a ½ inch wide, being careful not to cut through either side of the meat. Think of it like you’re cutting a hollow tube down the center of the tenderloin, like the air channel in a drinking straw. In a bowl large enough to hold the tenderloins, stir together ¼ cup of the oil, the soy sauce, and vinegar. Add the tenderloins, toss well, and cover with plastic wrap. Refrigerate for 3 to 4 hours.
2. Toss the radicchio with the sugar in a separate bowl. Add just enough cold water to cover the radicchio and set aside for 30 minutes. Drain and pat dry with paper towel.
3. Preheat the oven to 450°F. Line a baking tray with parchment paper.
4. Toss the radicchio with the remaining ¼ cup of oil and the onions. Season with salt and pepper. Arrange the radicchio mixture in a single layer on the baking tray and roast until slightly golden, about 30 minutes. Remove from the oven and allow to cool completely on the tray. Turn down the oven to 400°F
5. Place the radicchio mixture in a bowl and add the Gorgonzola and vinegar. Season with salt and pepper, toss gently, and set aside.
6. Drain the marinade from the pork and pat the meat dry. Using a tablespoon, scoop radicchio stuffing into the center of the meat, generously filling each tenderloin. Drizzle along the outside of the tenderloin with oil.
7. Place a large ovenproof frying pan over medium heat. Once it’s hot, add the tenderloins and brown on all sides. Transfer the pan to the oven, roast for 15 minutes, then remove from the oven and allow to rest for another 10 minutes.
8. To serve, slice the tenderloins into rounds and arrange on individual plates.