Pork Tenderloin Stuffed with Dried Figs and Gorgonzola

Filetto di Maiale farcito di Fichi Secchi e Gorgonzola

Show: Naples in New York

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A signature dish created by Giuliano Matarese, executive chef of Borgo Antico restaurant in New York.

2 pork tenderloins (1lb each), silvery skin removed
8 Turkish dried figs
4 oz imported Italian Gorgonzola cheese
1 tablespoon fennel seeds, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
salt and freshly ground black pepper
olive oil
1 medium white onion, diced
1 medium carrot, diced
2 celery stocks, diced
2 bay leaves
black pepper grains
1 cup white wine

Preheat oven to 375ºF. In an ovenproof skillet, place onion, carrot, celery, bay leaves and pepper grains and roast them in the oven.

Slice each tenderloin lengthwise without cutting all the way through. Make 2 more cuts at right angles to the first one, again without cutting all the way through, and open out the 4 panels of meat. Place each tenderloin between 2 sheets of plastic wrap and pound flat, making a rectangle approximately 8 by 11 inches. Sprinkle each flattened tenderloin with fennel seeds and rosemary, salt and pepper, cover with Gorgonzola and dried figs. Starting from long side, tightly roll each one up, tucking in the sides as you go. Tie securely with kitchen string at 1-inch intervals. Rub meat all over with olive oil and salt and pepper.

Transfer to the skillet with vegetables, add white wine and roast until just tender, 25 minutes. Place meat on a warmed platter and let rest for 10 minutes. Remove string from meat and slice on the diagonal. Strain the vegetables and spoon the sauce on top.

SERVES 4