Steal This Recipe® Pork Tenderloin Stuffed with Spinach, Fontina Cheese, Sun Dried Tomatoes with a Red Wine Reduction

December 08, 2011

From the Tuscan-inspired restaurant, Siena Italian Grill and Bar, located in Mashpee on Cape Cod

‘Vivere Bene, Mangiare Bene, and Socializare’(Live well, eat well, and be social) is the theme of this Tuscan inspired restaurant located in the town of Mashpee on Cape Cod. This recipe for Pork Tenderloin Stuffed with Spinach, Fontina Cheese, Sun Dried Tomatoes with a Red Wine Reduction is brought to us by Executive Chef Archie Andrews and incorporates one of Italy’s greatest cheeses, Fontina. The recipe is both fun to prepare and delightful to eat!

About the chef: Archie Andrews grew up on the Cape, and started working his way up the ranks in several local restaurants when he was a teenager. In 2001 he moved to New York where he honed his skills further, and returned to the Cape in 2003. He has been at Siena since his return, and was the Sous Chef there when the top job became open. Archie stepped right in, and enjoys working with his multinational kitchen staff to re-create specialties from their home countries.

Chef’s note: The Red Wine Reduction Sauce takes 20-25 minutes to prepare. It can be prepared a day ahead if you prefer, and reheated over moderate-low heat. This recipe calls for marsala wine and a veal reduction, both of which can be found at major supermarkets.

Siena Italian Grill and Bar
Mashpee Commons
38 Nathan Ellis Hwy
Mashpee, MA (on Cape Cod) 02649
508 477 5929

Pork Tenderloin Stuffed with Spinach, Fontina Cheese, Sun Dried Tomatoes with a Red Wine Reduction is served at Siena Italian Grill and Bar for $23.95.

This recipe makes 4 restaurant servings.

Red Wine Reduction Sauce Ingredients: 
2 tbsp butter 
2 tbsp finely chopped shallots 
1/4 cup balsamic vinegar 
1 cup red wine (Can be made with any hearty red, or use something sweeter and richer if you prefer: port or marsala wine will complement pork very nicely) 
1 tbsp veal demiglaze (available in a jar or frozen) diluted in 1 cup hot water

Stuffed Pork Tenderloin Ingredients:
1 whole pork tenderloin, about 1 1/2 pounds
6 oz. fresh baby spinach (1 bag)
6 oz. Fontina cheese
5 oz. sun dried tomatoes in olive oil
Kosher salt and fresh ground black pepper
2 tbsp olive oil

Red Wine Reduction Sauce Steal This Recipe® Step-by-Step Instructions: 
Melt butter in small saucepan over medium heat. 
Add shallots and cook until golden, about 3 minutes. 
Increase heat to moderate-high, and add vinegar. 
Cook another 2 minutes, and add wine. 
When sauce is reduced by about half, add the diluted demiglaze. 
Cook until the liquid volume is again reduced by half.

Stuffed Pork Tenderloin Steal This Recipe® Step-by-Step Instructions:
Saute spinach in a covered saucepan with 2 tbsp water until it is wilted.
Drain and cool.
Butterfly the pork tenderloin: slice the length of the tenderloin, so that it unrolls with an even 1/2-1/4” thickness – like unrolling a Ho-Ho or a Yodel pastry.
Pound the tenderloin even thinner between two sheets of cellophane wrap. If you don’t have a pounder, use the flat bottom of a small, heavy cooking pan.
Remove cellophane and spread the spinach, Fontina, and tomatoes along the whole length of the piece of meat.
Roll the tenderloin up, and hold it together with kitchen string (in a pinch, use toothpicks).
Rub the entire outside of the roast with salt and pepper. Wrap it in cellophane if you will be cooking it later. [You can prepare the roast up to 1 day ahead, as far as this step]
Preheat oven to 400 degrees F. If roast was prepared in advance, take it out of the refrigerator while oven is heating.
Place olive oil in an oven-proof skillet over medium-high heat. Add pork loin and brown on all sides.
Place in oven and roast for 10-15 minutes - until meat reaches an internal temperature of 150 degrees F.
Remove meat from pan and let stand, loosely covered with foil, 5-15 minutes. Slice the roast diagonally, and pour the Red Wine Reduction Sauce over the pieces.