Pork Tenderloin Two Ways
[provisions]
Remove silver skin from both tenderloins. For the first tenderloin, you want to cut down the middle without slicing through to the other side, butterfly open. Cover with plastic wrap and pound out to an even thickness. Season with 1 T salt and 1 T pepper on both sides. Combine dried figs in a food processor with gorgonzola and 2 T fig balsamic. Process until smooth. Spread mixture evenly on pork leaving about ½ inch on all edges. Roll up and secure with kitchen string. Wrap in plastic wrap and place in refrigerator.
For the second tenderloin, season with salt and pepper. Add fig balsamic, olive oil, garlic, Dijon mustard and rosemary to a Ziploc bag and place pork inside. Refrigerate for at least 4 hours.
Remove both tenderloins from refrigerator 1 hour before cooking. Pour marinade into a small sauce pan. In an oven proof skillet, heat 2T olive oil over medium high heat. Sear both tenderloins on all sides, about 6-8 minutes. Place directly in 350 degree oven for 20-25 minutes. Heat marinade over medium heat until boiling then reduce to a simmer.
Let pork rest covered with foil for at least 5 minutes. Slice into 1 inch slices. Pour a few tablespoons of marinade onto each plate and then top with 2 slices of stuffed pork and 2 slices of marinated pork.
