North Mountain Vineyard and Winery - Shenandoah Valley Virginia Wines

Ingredients:
Whole pork tenderloin (both halves)
2 cups North Mountain Chambourcin
1 cup mushroom caps (quartered)
Salt
Fresh Ground White Pepper
Flour
Kitchen twine

Stuffing:
Sliced Pork Tenderloin Tails
3 Oz. Country Ham or Prosciuttio Ham
3 Oz. Muenster or Swiss Cheese thin sliced
1 Oz. Pepper Jack Cheese thin sliced
2 Cloves fresh garlic - crushed
1 Tsp Cumin
Sea Salt (preferred use less Table Salt)
Freshly ground white pepper to taste

Preparation:
Preheat the oven to 350 F. Thouroghly clean the package of pork tenderloins (2 halves in one package usually) removing excess fat and removing 3 inches of tail from each half. Set the tails aside. Spread each half open by slicing the tenderloin halves lengthwise, not all the way through (butterfly cut) and then butterfly cut each piece again to spread the tenderloin out.

Stuffing - Thinly slice the tenderloin tails and combine with theother stuffing ingredients and set aside for 5 minute to season. Lay out the first Tenderloin half and begin to layer the stuffing on top, alternating cheese with ham with tails. When filled, cover with the second butterflyied tenderloin half and tie firmly with the twine. Roll in flour and brown quickly all over to seal the roll.

Remove your tenderloin roll and drain the excess grease from the pan while reserving the browned flour and drippings. Add the North Mountain Chambourcin and the mushroom caps and saute lightly to pick up all of the flavor. Spray or lightly coat a 9 X 12 roasting pan with olive oil or your favorite cooking spray. Lay the Stuffed tenderloin in the middle of the pan and add the mushrooms, pouring the wine over the top of the entire dish. Move to the oven and cook (about 30-40 minutes per pound, to 160 F minimum internal temperature - do not over cook). Remove the Stuffed Tenderloin and reduce the remaining liquid, if necessary, before pouring over the roll.

North Mountain Stuffed Pork Tenderloin

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