|Stuffing||Extra Virgin Olive Oil||2 tbsp|
|Mushrooms, Baby Bellas (or any other)> cleaned and chopped||1.5 cups|
|Red Onion> chopped||1 med|
|Garlic> chopped||2 cloves|
|Red Pepper Flakes||1/2 tbsp|
|Marsala Wine||1/4 cup|
|Dried Prunes> chopped||1.5 tbsp|
|Capers (small, in vinegar)> drained||2 tbsp|
|Dijon Mustard||1 tbsp|
|Honey Mustard||1/2 tbsp|
|Cheddar Cheese> shredded||1/4 cup|
|Salt & Pepper||to taste|
|Seasoning & Cooking||Pork Loin> butterflied||1-1.5 lbs|
|Cayenne Pepper||1 tsp|
|Smoked Sweet Paprika||1 tbsp|
|Herbs d’Provence||1 tbsp|
|Olive Oil||1 tbsp|
|Marsala Wine||2 tbsp|
|Vegetable or Chicken Broth or Water||1/4 cup|
|Sauce||Red Onion> sliced thinly||1 small|
|Garlic> slivered||2 cloves|
|Dried Pruned> Cut in half or quarters lengthwise||6 pcs|
|Capers (in vinegar)> drained||1 tbsp|
Raise the heat slightly. Add 1 tbsp olive oil and mushrooms. Saute for 2-3 minutes. Add garlic and red pepper flakes. Saute for a minute, mixing all the ingredients. Add prunes & Marsala wine, stir and cook until all liquid is evaporated. Set aside to cool.
Mix cumin, cayenne pepper, Smoked Paprika and Herbs d’Provence in a bowl. Open up the tenderloin on a board and season both sides with the spices. Add Dijon and Honey mustards to the cooled stuffing mixture and spread over the seasoned loin, leaving about 1 inch all around. Sprinkle with Cheddar cheese.
Tightly roll the tenderloin lengthwise and tie with kitchen twine. Place in a plate and refrigerate until ready to cook or a minimum of 20 minutes.
Add onions and garlic. Season with a salt and pepper and saute for a couple of minutes. Pour in Marsala wine and cook for a minute, scraping the bottom of pan with a spatula. Add broth or water. Cover and place in the preheated oven. Cook for about 20 minutes; turning the pork once. Transfer the tenderloin to a warmed serving platter and cover with aluminum foil.
Add capers and prunes to pan juices and cook on medium heat about 2-3 minutes until 2-3 tbsp of liquid is left. Taste and adjust seasoning.
On a board, cut the twine around pork and slice it into 1 inch pieces. Carefully transfer back to serving platter. Pour sauce over the pork and serve.
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