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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.
