Tender Pork Tenderloin, Pounded Out and Stuffed with Pan Roasted Shallot, An Jou Pears, Crumbled Gorgonzola and Ravage Cabernet.
Sprinkled lavishly with sea salt and cracked pepper- then tucked and rolled, tied with fresh rosemary and then lovingly basted while roasting with the pan sauce left over from the pears and shallots. One hour on 450 then dropped to 350 until alllllmmmoooost done. Rested for 20 minutes and then carved. Divine creamy Goodness. #thatswhatsup :)))