PORK TENDERLOIN STUFFED WITH RADICCHIO AND GORGONZOLA

Serves: 4

2 pork tenderloins (each about

12 oz/340 g), cleaned of silverskin and excess fat

1/2 cup (125 mL) olive oil

(divided), plus more for drizzling

1/4 cup (60 mL) soy sauce

1/4 cup (60 mL) sherry vinegar

1 head radicchio, cut in 8 wedges

2 tbsp (30 mL) sugar

1/2 red onion, cut in 4 wedges

Salt and pepper

1/2 cup (125 mL) Gorgonzola cheese

2 tbsp (30 mL) balsamic vinegar

1. Using a thin boning knife, create a hole down the centre of each pork tenderloin, about a 1/2-inch (1.25-cm) wide, being careful not to cut through either side of the meat. (Think of it like you're cutting a hollow tube down the centre of the tenderloin, like the air channel in a drinking straw.)

2. In a bowl large enough to hold the tenderloins, stir together 1/4 cup (60 mL) of the oil, the soy sauce and vinegar. Add tenderloins, toss well, cover with plastic wrap. Refrigerate for 3-4 hours.

3. When you're almost ready to eat, toss the radicchio with the sugar in a separate bowl. Add just enough cold water to cover the radicchio and set aside for 30 minutes. Drain and pat dry with paper towel.

4. Preheat the oven to 450 F (230 C). Line a baking tray with parchment paper.

5. Toss the radicchio with the remaining 1/4 cup (60 mL) of oil and the onions. Season with salt and pepper.

6. Arrange the radicchio mixture in a single layer on the baking tray and roast until slightly golden, about 30 minutes. Remove from the oven and allow to cool completely on the tray.

7. Turn down the oven to 400 F (200 C).

8. Place the radicchio mixture in a bowl and add the Gorgonzola and vinegar. Season with salt and pepper, toss gently and set aside.

9. Drain the marinade from the pork and pat the meat dry. Using a tablespoon, scoop radicchio stuffing into the centre of the meat, generously filling each tenderloin. Drizzle along the outside of the tenderloin with oil.

10. Place a large ovenproof frying pan over medium heat. Once it's hot, add the tenderloins and brown on all sides.

11. Transfer the pan to the oven, roast for 15 minutes. Remove from the oven and allow to rest for another 10 minutes. Slice the tenderloin into rounds and serve. Note: Start marinating about

4 1/2 to 5 hours before you plan to serve.