Summer peaches are wonderful in a pie, on ice-cream and in jams.
But, when you sauté peaches with shallots and stir in gorgonzola cheese
then stuff a pork tenderloin with the mixture…OMG Yum!
Heat oven to 425 degrees and simply dice two peaches and 2 medium shallots.
Melt 1tbs of butter in a Dutch oven over medium heat. Add shallots and peaches.
Sprinkle in 1/4 teaspoon of salt, 1/8 teaspoon black pepper.
Saute till peaches are translucent about 2 minutes.
Slice you pork tenderloin horizontally down the center, almost
all the way through the tenderloin. Generously pile peach mixture
into the center, press down and crumble blue cheese on top of
shallots and peaches. Next a rosemary sprig.
Pulling the tenderloin together on both sides and tie it closed with butcher's twine.
Top the pork tenderloin with some salt and pepper.
Heat olive oil in the same Dutch oven over medium heat.
Once the pan is hot, add pork tenderloin and sear for 2-3 minutes until browned.
Rotate the tenderloin in the pan 2-3 times letting all sides brown.
Place a lid on the pot and put the pork tenderloin in the oven to bake.
Let the tenderloin bake for 12 minutes, or until 145 degrees with meat thermometer.
Seriously, how good does the Stuffed Pork Tenderloin
look with the melted cheese oozing out.
Start slicing the tenderloin while you order someone to "POUR THE WINE".
Think we are ready to EAT.
Enjoy Summer Peaches A New Way :)
P.S.
A little bite for you. XO
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