Grilled Pork “Chateaubriand” Stuffed with Garlic Herbed Cheese Served with Sweet Onion & Portobello Pinot Grigio Reduction

The Lucky Wife made a suggestion a few years ago. Cooking is relaxing to me and often after a particularly hard week I want to escape. When I cook I become distracted from all the worries of this life. I forget about what is going on outside and get fully enveloped by what is going on in the pans on my stove. Her suggestion was that when things get stressful to go to the grocery store and wander up and down the aisles until I become inspired by something, then buy what I need and come home and play. I love her……

The title is a mouthful I know, but this dish is so unique that there is no way to adequately describe it with a short one. I love pork tenderloin and wanted to do a grilled version and make it interesting by stuffing it with something rather than resorting to the classic marinade. Honestly, I don’t like marinades anyway.

This dish utilizes a very interesting food preparation technique called Roll Cutting. Roll Cutting is the process of taking a tube or cylinder shaped cut of meat and cutting so that it will lay flat like a sheet of paper. You are literally “unrolling” the cut of meat, in this case a tenderloin, as you would a scroll of paper. You can watch this video to see a demonstration:

I decided to stuff this tenderloin with a garlic and herb soft cheese with hope that the cheese would melt and the acid in the cheese would act like a tenderizer and the garlic and herbs would flavor the meat. It worked. I also decided in lieu of a sauce to do a caramelized onion and portobello mushroom mixture that had been flavored with Pinot Grigio but reduced to a rather dry state. The sweetness of the onions married with the fruity tones in the wine complements the pungency created by the herbs and garlic in the tenderloin very well, I think. Enjoy.

Yield: 4 servings

• 1 3-4 pound pork tenderloin, trimmed with silver skinned removed (should be two pieces)
• 1 5-ounce package of soft garlic and herb flavored cheese (I use the Boursin brand)
• 1 medium sweet onion, sliced julienne
• 1 cup sliced baby bella mushrooms
• 2/3 cup Pinot Grigio white wine
• Kosher salt
• Coarse Ground Black Pepper

1. Preheat grill to a medium-high temperature and preheat oven to 325 degrees.
2. Place onion in a small nonstick frying pan, cover and cook slowly over low heat, stirring occasionally. Â
3. Once onions have softened a bit, add mushrooms and cook until soft.
4. Add wine and turn heat up to medium low. Simmer slowly until reduced by 75% or until all liquid is gone. Stir occasionally so as to prevent burning or over cooking. Once wine is absorbed, remove from heat and keep warm..
5. While onions and mushrooms are reducing, take each piece of tenderloin and cut in half. Trim ends of each to “square up” each piece. (Note: You want to end up with four pieces of tenderloin approx. 4 to 5 inches long that are fairly consistent in width and size.)
6. Roll cut each piece to a 1/4-inch thickness. Lay flat and season with Kosher Salt and ground black pepper.
7. Crumble one fourth of the soft cheese on each piece of tenderloin. Roll up each cut into a tube shape and secure with toothpicks. (Tip: The rounded natural wood kind work the best.)
8. Sear all sides of each piece of tenderloin on a medium hot grill. You then have two options: A) You can place each piece over indirect heat and turn your grill temperature down to medium low. Grill until internal temperature reaches around 160 degrees; (OR) B) Place tenderloin on a sheet pan and finish them off in your preheated oven until the internal temperature reaches 160 degrees. Â
9. Remove tenderloin from grill or oven and let rest for about 10 minutes.  Cut each piece on a bias and garnish with onion and mushroom reduction.

1 star - Feed it to the dog

4 stars - Looking forward to leftovers

The Chef - 5 Stars

The Lucky Wife - 5 Stars

The Well-Fed Daughter (8 months old) - Mommy’s Baby Girl (5 Stars)

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