Method

Prepare pork tenderloin by removing silver skin. Slice down center of meat lengthwise about halfway through. Open up meat, cover with a piece of plastic wrap and pound tenderloin to about 1/2 inches thick. Sprinkle meat with salt and pepper, spread mustard over meat. Using a vegetable peeler, make very thin slices of zucchini, and cover pork. Next cover with slices of cheese, followed by slices of ham. Roll tenderloin up using the longer of the sides to roll. Secure with twine wrapped around pork. Heat 1-2 tablespoons olive oil in a pan. Season meat with salt and pepper and sear all sides. Remove pork from pan. Clean leeks, cut them into 1/4 inch slices using about 2/3 of leek and separate. Add rest of olive oil and 2 tablespoons butter to pan that seared the pork. Cook leeks over medium heat for about 5 minutes. Add pork bouillon cube to 1 1/2 cups hot water and dissolve. Deglaze pan with a small amount of broth. Put tenderloin back into pan, add about 1/2 broth, cover and place in 350 degree oven for 30 minutes or until the inside reaches 150 degrees on meat thermometer. Add more broth if needed during cooking. Remove from oven, place pork on plate, and cover with foil while you make sauce. Mix the rest of butter with flour and make a paste. Return the pan with leeks and broth to stove top on medium, adding more broth if needed. Slowly whisk in the butter and flour paste and bring to a boil. Simmer for a couple of minutes. Add more broth if sauce becomes to thick. You want a sauce that will coat the back of a spoon. Taste for seasoning. Remove twine and slice meat at an angle. Put a pool of sauce on a plate and 2-3 slices of tenderloin.

Notes: Pork bouillon can be found in specialty stores. You could also use chicken broth from a can and deglaze the pan with a white wine.

Number of Servings: 2-3

Submitted by: Mahon ( See all of Mahon Recipes )

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