Cookbook author Paula Lambert returns to Good Day to make another cheesy dish from her cookbook, "Cheese, Glorious Cheese!"
Pork Tenderloin with Smoked Cheddar-Tortilla Stuffing
1 ear fresh corn
4 tablespoons extra-virgin olive oil, divided use
2 corn tortillas
4 ounces smoked cheddar
1/4 cup loosely packed cilantro leaves
¼ cup red onion, chopped
½ clove garlic
1 pork tenderloin, approximately 1.5 lbs
Salt and Pepper
Preheat oven to 500°F.
Removed the husk and silk from an ear of corn. Brush with 1 Tablespoon olive oil and place on a flat baking pan. Transfer to the oven and roast until browned on all sides, turning as necessary using tongs. Remove from the oven and allow to cool.
Break the tortillas into pieces, place in the workbowl of a food processor fitted with a steel blade, and process until they become the texture of cornmeal. Break the cheese into pieces and add to the workbowl, add the cilantro, and process all until uniformly chopped. In the meanwhile, in a small skillet over medium heat, saute the onion and garlic in 2 tablespoons olive oil until golden brown.
Cut the kernels off the ear of corn and set aside.
Preheat oven to 400°F.
On a flat surface, using a sharp knife, cut almost through a pork tenderloin lengthwise from one end to the other. Open the pork tenderloin so that it is butterflied. Sprinkle with salt and pepper. Place the onions and garlic along the center line from top to bottom. Place the tortilla/cheese filling atop the meat, making a big row of filling down the middle of the meat lengthwise from top to bottom. Sprinkle the corn on top of the filling. Fold one side over the other and secure the filling with skewers or toothpicks Tie the meat closed by wrapping twine and tying around the roast at intervals 1 inch apart. Rub the outside of the meat with 1 tablespoon olive oil and season liberally with salt and pepper. Place the roast, seam side up, in a small roasting pan or skillet..
Place in the oven and roast for about 45 minutes, until the temperature of the meat is 170F . Remove from heat, allow to rest for 10 minutes before cutting the meat. Don't be alarmed when some of the filling bulges out of the meat and falls into the pan while roasting. This browned filling will be most delicious part of all!
Slice the roast into 1/4" slices and serve topped with a bit of the bulging ,browned filling.