Lombata Di Maiale/Stuffed Pork Tenderloin

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced
• 1 medium carrot diced
• 1 celery stalk diced
• 2 bay leaves
• Black peppercorns
• 1 pork tenderloin cleaned butterflied and pounded to ¼" thickness
• salt and pepper
• 1 tablespoon fresh rosemary chopped
• 1 T chopped fennel seeds
• 4 ounces gorgonzola sliced into strips
• 8 dried Calimyrna figs flattened
• 1 cup white wine

Instructions

1. 1
   Butterfly pork loin and pound to ¼' thickness. flatten figs by cutting in an X on bottom.
2. 2
   Season meat with salt and pepper and sprinkle with rosemary and fennel line gorg and proscuitto and figs in center.
3. 3
   Roll with twine put a rosemary stem in twine. Heat pan and oil.
4. 4
   Sauté veg, brown all side of meat, deglase.
5. 5
   Finish in oven 350 until meat registers 155, about 15 min.
6. 6
   Serve with roasted potatoes with red pepper puree.