Meat preparation
Cut pork tenderloins halfway lengthwise.  Pound to flatten. Coat meat with fresh pepper, garlic, or other spices you like.

Ingredients and method for filling 1 – Apricot Jam

Butter

1/2 cup chopped onion

Garlic - minced

2 cups of fruit jam - peaches, apricots, or other

Ginger, cinammon, salt, and pepper

Lemon juice and balsamic

Crushed nuts - optional

 

Add butter to fry pan. When bubbling, add onions, garlic, and fruit jam. Reduce heat and simmer until thick. Add ginger, cinnamon, salt, and pepper. Add a bit of lemon juice and balsamic along the way. Once reduced, let cool and add crushed nuts. Set aside.

Ingredients and method for filling 2 – Portobello and Ricotta

Butter

1 cup chopped onions

2 garlic cloves - minced

1 cup portobello mushrooms

Salt and pepper

White wine and balsamic

1 cup ricotta cheese

 

Add butter to fry pan. When bubbling, add the onions and garlic. Fry until golden. Add salt, pepper, portobello mushrooms, white wine and a bit of balsamic vinegar. When done cooking, let cool, then add ricotta.

Stuffing the Pork
Lay pork tenderloin on saran wrap sheet. Add filling. Make sure narrow side of meat is facing you for ease of rolling. Roll, flipping ends inside using saran wrap. Tie with cotton string.

Brown fillet in a pan on all sides for 2-3 min. in a bit of oil and butter.
Preheat over to 375F. Put fillet in baking dish, add a bit of white wine, and bake for about 35 min.

Remove from oven and let cool slightly. Cut strings and slice in 1" thick slices.
When serving, pour left over sauce over meat.

Serve with fresh seasonal vegetables.
If winter, is excellent with butternut squash and sweet potatoes. If summer, serve with small roasted potatoes.

Compliments to Chef Alain!