Nicole was French, lived in Dallas and worked for the French-American chamber of commerce. She had a stylish flat in a high-rise and used to entertain on the balcony; it had a great view of the Dallas skyline; I thought she lived the ideal life.
One night we were sitting there and she pulled out a little pork roast that she had stuffed with gruyère cheese. Perfect. Easy. Tasty.
Minimum effort and maximum effect.
I used emmenthal but any cheese would work here. Other options could be jarlsberg, comté, or whatever you fancy at the moment.
- 2 small pork tenderloins (about 1 1/2 pounds)
- 4 to 6 ounces of cheese of your choice
- Spices: salt, pepper, paprika, dry mustard, garlic powder; a few sprigs of thyme, a tablespoon of pomegranate molasses (optional)
- sesame oil or other oil, as needed, butter for the potatoes
- 1 pound of small potatoes, roughly peeled (I used golden Idaho)
- Season the tenderloins on all sides. Peel the potatoes and place in a saucepan with 1/2 cup of water. Heat some oil in a large skillet and brown the tenderloins on all sides for 7 minutes total.
- Place a generous dab of butter or a couple of tablespoons of oil on the potatoes, close the lid and put over medium heat. Remove the tenderloins from the skillet and cool for a minute on a cutting board.
- Slit the tenderloins through the middle, not cutting all the way, and insert a long piece of cheese in the slits. Place the tenderloins on a pyrex dish covered with foil. Deglaze the skillet with a bit of water or some white wine if you have an open bottle, scrape the browned bits off and add to the tenderloins in the pyrex pan. Swirl some pomegranate molasses (or honey) on the roasts, sprinkle some thyme and drizzle a little oil on the roasts.
- Bake in a preheated 375F oven for 20 minutes. Remove from the oven, let it sit for a minute and serve.
Cook the potatoes with the water, butter and spices (salt, pepper, thyme or other) in a covered saucepan till it simmers and steams. Give it 15 minutes and shake the pan from time to time. Remove the cover, keep shaking the saucepan, reduce the heat and let the potatoes take on a nice amber color.
NOTE: You can slather mustard (preferably old-fashioned grainy mustard) on the tenderloin, especially the section that is slit (on the inside).
The pork should still be pink, but cooked. No raw meat here! A thermometer will read 140 to 145F inside.