Pork Tenderloin Stuffed with Pimiento

Total time: 45 minutes
    Pork tenderloin lend itself very well to stuffing. Here we stuff it with pimento or roasted red pepper and a bit of Prosciutto.

 Ingredients:

• 14oz (420gr) pork tenderloin
• 2oz (60gr) pimento or roasted red pepper  I used 1 whole pimiento, cut into strips to fit
• 1 - 2 slices Prosciutto
• 1 medium shallot
• 1/2 tsp cumin
• 1/2 tsp thyme
• 1 tbs dry bread crumbs
• 1 tbs shredded cheese I used Gruyère
• 1 tbs olive oil
• salt and pepper, optional

 Instructions:

• The stuffing: 
• Slice shallot. 
• Heat olive oil in small skillet over medium heat.
• Add cumin and sauté for 10 seconds.
• Add shallots and sauté until tender and starting to brown. 
• Reduce heat and continue cooking until well browned, 10 - 12 minutes total.
• Cut or tear Prosciutto into strips.
• Slice pimento or pepper into strips (if needed).  
• The pork:
• Butterfly pork tenderloin - cut it in half lengthwise leaving 1/4 inch intact - so that you can open it like a book.  Open it and give it a couple of whacks with a meat mallet so that it lies flattish... or pound lightly with the edge of a plate.  You just want it to be flat and easy to work with. 
• Lay Prosciutto on one side of pork about 1/8 inch from the edge. Top with the pimento, sautéed shallots, crumbs, thyme and cheese. 
• Fold other side over and tie with kitchen string:  cut five 6 inch lengths of string and wrap around pork and tie every 2 inches - making certain that you do one as close to each end as possible. 
• Sprinkle with salt and pepper if using, place in a small roasting pan and roast in 400F (200C) oven for 25 - 30 minutes, depending on size, until done. 
• When done, slice and serve.

Note: Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 155F. Slice and peak.