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Ham and Cheese Stuffed Pork Tenderloin

1 pork tenderloin, about 1-1¼ pounds

Salt and pepper

4 slices deli smoked ham

4 slices Swiss cheese

1 tablespoon olive oil

1 tablespoon butter

½ cup dry white wine, such as Chenin Blanc or Vignoles (see note)

½ cup parsley, chopped

Remove silver skin from meat, cut into 4 sections and pound into cutlets ¼ inch thick. Season with salt and pepper. On each cutlet lay 1 slice ham and 1 slice Swiss cheese. Roll up cutlet and tie each end and the middle with butcher's twine.

Heat oil in sauce pan. Brown rolls over medium high heat on all sides, about 10 minutes total. Add wine, cover and cook about 10-15 minutes. Check liquid half-way through; add water if needed to maintain about ¾ cup cooking liquid.

When meat reaches 160 degrees, transfer to warm serving dish, remove twine and cover. Bring stock to a boil, reduce to about ½ cup. Whisk in butter. Season with salt and pepper if necessary. Pour sauce over cutlets, garnish with parsley. Serve with sage-buttered noodles or buttered rice and green salad. Or, serve as sandwiches on toasted French bread with wine sauce, pickles and condiments.

Serves four.

Cook's note: Avoid oaky wines, such as Chardonnay.