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1/3 cup crumbled Stilton, or blue cheese or 140-g log creamy goat cheese
2 green onions, finely chopped
1 pork tenderloin, about 375 g
1/2 tsp freshly ground black pepper
toothpicks
2 tsp teriyaki sauce, or soy sauce
1 tsp vegetable oil
Preheat oven to 450F (230C). Line a baking sheet with foil and set aside. In a small bowl, using a fork, mash cheese with onions until well mixed. Using your hands, form cheese into a long thin log, about 8 inches (20 cm) long and 3/4 inch (2 cm) wide.
Place meat on a large cutting board. Using a sharp knife, slice pork lengthwise down the centre, cutting almost but not completely through meat. Spread out as flat as possible. Cover with a piece of plastic. Using a meat mallet or the bottom of a heavy frying pan, pound pork just until it is uniformly 1/4 inch (0.5 cm) thick.
Sprinkle pepper over pork. Place cheese log on long edge of meat, then roll meat around it jelly-roll style. Fasten with a few toothpicks. Place, toothpick-side down, on baking sheet. In a small bowl, stir teriyaki with oil. Brush over pork. Roast, uncovered, in centre of 450F (230C) oven until pork is firm when pressed, from 20 to 25 minutes. Don't worry if a little melted cheese leaks out. Remove from oven and let stand 5 minutes. Remove toothpicks, then cut diagonally into 1/2-inch- (1-cm-) thick slices. Serve with roasted new potatoes and our Balsamic Green Beans and Pancetta (also in the Recipe File).
Calories 228, Protein 31.1g, Carbohydrates 1.6g, Fat 10.1g, Fibre 0.3g, Sodium 345mg.
Heavenly creamy Stilton mashed with fresh green onions makes a fast stuffing for lean tenderloin. Only 10 minutes of work makes it look like a restaurant entr?e.