Stuffed Pork Tenderloin With Blue Cheese, Pesto and Pine Nuts

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   Note: Youll also need some cooking twine for this recipe.

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   Preheat oven to 400 degrees F.

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   For the pork loin: Heat the oil in a large skillet over medium heat.

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   Add onions and saute until golden and translucent.

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   Add garlic and tomatoes and cook until tender.

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   Add the vermouth and cook for about 1 minute.

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   Then add half of the basil.

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   Stir in the garbanzo beans, heat until warm and remove from heat to cool.

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   Now for the tricky part: butterflying the tenderloin.

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    I just gently slide my knife horizontally down the middle of the loin, being careful not to cut through.

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    Do it slowly and youll be fine.

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    Spread it open flat.

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    First spread a layer of pesto on the meat and some of the remaining basil.

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    Next sprinkle the pine nuts and blue cheese.

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    Add the onion/bean mixture.

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    Place a piece or two of twine under the meat and roll it up, tying it closed with the twine.

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    It helps if you have an extra set of hands at this point.

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    Place the loin in a baking dish and bake for about 20-35 minutes depending on the size of your tenderloin.

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    Check with a meat thermometer until it reaches 165-170 degrees F.

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    When its done, transfer it to a cast iron skillet over medium-hight heat to brown the outsides if necessary.

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    I cooked this a few different ways and found its best to bake in the oven and then transfer to the stovetop so it doesnt dry out.

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    For the au jus: Scrape the pan drippings from the roasting pan into the cast iron skillet and deglaze it with the vermouth.

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    Add chicken broth and heat until it reduces slightly.

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    Slice, spoon au jus over meat, garnish with the fresh basil leaves, serve and enjoy.

* Per serving · 4 servings · Values may vary.