Stuffed Pork Tenderloin

Stuffed Pork Tenderloin
Substitutions in (brackets)
2 Tbs. Olive Oil
4 cloves garlic, finely chopped
½ each, roasted red bell pepper and chopped (can omit or use fresh)
¼ cup dates finely chopped (raisins)
¼ cup dried apricot finely chopped (dried cherries)
¼ cup walnuts finely chopped (pine nuts)
2 sprigs fresh thyme
1 Tbs. Red wine vinegar (red wine)
½ cup goat cheese Chevre
To taste salt and pepper
Pork tenderloin

Heat 1 T olive oil in large skillet, sauté garlic for 2 min. Add roasted red pepper, sauté 1 more minute. Add dates and apricot, sauté until soft. Add walnuts. Add thyme. Add red wine vinegar to pan and deglaze. Remove mix and allow to cool.

Cut two pieces of plastic wrap and lay pork in between. Using mallet, pound out until ¼ “ thick. Try to make it as rectangular as possible. In small bowl mix sautéed items with chevre. Season with S & P. Put chevre mix all the way down the center of pork loin and roll up long way. Tie with butchers twine.
Heat 1 Tbs. Olive oil till pan is HOT. Sear pork on all sides until brown. Put entire pan in 350 degree oven for 10 minutes or until cooked through. Use meat thermometer. Remove let rest for 10 minutes, remove twine, slice and serve