Jan 06, 2012


1- Preheat oven to 375˚ F

2- Over medium heat saute olive oil, carrot, onion, celery, and a pinch of salt and pepper in an oven proof pan for about 5 minutes. Set aside.

3- Butterfly the tenderloin into 2 flaps of meat, hinged at center. Pound the meat flat and even using a mallet. Season with salt, pepper, chopped basil and fennel.

4- Thickly spread the Gorgonzola in the center length wise. Next sprinkle the garlic, dates and raisins on top of cheese and add half of the fresh basil.

5- Take one edge and roll the tenderloin up tightly. Now place the first thefoodloop around the center of the tenderloin and cinch tight, then place the remaining thefoodloops at about 2″ intervals until roll is secured. NOTE:For smaller diameter foods, wrap the extra cord around again and tuck tail ends under the cord. This adds extra grip, keeps the cord from getting pulled from the cavity and makes the pork easier to handle during cooking. Rub the outside with olive oil, season with salt and pepper and slip remaining basil spring between thefoodloops and roll.

6- Place the tenderloin in the pan with the sauteed vegetables over med. high heat, lightly brown the pork.

7- Add the wine and the grapes to the pan.

8- Place the pan in the oven and roast for 20 minutes. Remove from oven, let rest for 5 minutes. Place roll on serving dish and easily remove thefoodloops by pulling the tail end up to uncinch.

9- Slice pork into about 1” thick pieces, strain the pan vegetables and juices over meat.
Serves 4.


  • 1 - 2lb pork tenderloin, silver skin removed
  • 2 Tbs olive oil
  • 1 - diced carrot
  • 1- diced white onion
  • 2- diced celery stalks
  • 1- diced fresh garlic clove
  • 1/4 cup raisin
  • 1/4 cup dried dates(or figs)
  • 5 ounces Gorgonzola (or other soft cheese)
  • salt and fresh ground pepper
  • 1 Tbs. finely chopped basil
  • 1 Tbs. finely chopped fennel or rosemary
  • 1- spring fresh basil
  • 1 cup seeded red grapes
  • 1 cup dry white wine
  • 6 thefoodloops

Leave a Reply

  • Posted On May 15, 2012 by Nina

    made with beets and carrots! Most of the time, I simlpy roast them. I’m especially fond of salads topped with roasted beets and carrots (and you could certainly throw in some butternut squash, too!). Last week, though, I decided to mix

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