Mary Pat's Recipe Share

Instructions

1. To prepare the pork:
2. Cut the pork loin down the center and butterfly. If the flesh is uneven pound it out until the meat is even.
3. Lay the prosciutto and cheese down the middle of the loin.
4. Roll the pork up and tie it at intervals so that it will not open during cooking.
5. Preheat the oven to 400F.
6. Heat a sauté pan to medium high heat, add the oil, shallots and garlic to the pan.
7. Sauté for about 3 minutes until soft.
8. Add the tenderloin to the pan and sear on all sides.
9. Transfer the pork to a baking sheet and roast in the over for 20 minutes.
10. While the pork is roasting, prepare the sauce.

Sauce:

1. In the same pan as you seared the pork, pour in the wine, scraping up the fried bits from the bottom of the pan.
2. Add the stock and bring to a boil. Continue to boil until the liquid is reduced by half.
3. Add the balsamic vinegar, continuing to simmer.
4. Pour in the heavy cream, keep the heat on medium and continue to cook for a further 5 minutes.
5. Add the stilton and port along with the pepper corns.
6. Keep the heat on low until the sauce is thick enough to coat the back of a spoon.
7. Season with sea salt and pepper.