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Cheese-stuffed pork tenderloin from The New Portuguese Table: Exciting Flavors from Europe's Western Coast by David Leite and Nuno Correia

  • pecorino Romano cheese
  • parsley
  • pork tenderloin
  • dry white wine
  • lard
  • red pepper paste

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Notes about this recipe

  • L.Nightshade on November 04, 2013

    We use a knife steel down the center to make a nice round tunnel. The recipe calls for stuffing the tunnel with firm grated cheese, but I chose instead to push in alternating cubes of pecorino and manchego. It just seemed like easier stuffing. I did my best to cut my tenderloin at the "jaunty angle" Leite prescribed, then drizzled the meat with the sauce, and topped it with a little chopped parsley. If there is anything that outshines the compelling smell of the amped up red pepper paste as the tenderloin hits the skillet, it's got to be the taste of the pork, with the sauce on the outside and the cheese on the inside. I served roasted carrots and turnips on the plate, and a green salad on the side. A complete winner for the senses and a worthwhile dinner party dish, to be sure.

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