Servings: 4-6
Total Time: 50 mins.
Fontina-Stuffed Pork Tenderloin
- 2 pork tenderloins
- to season Salt and pepper
- 3/4 C. minced fresh parsley
- 1 large egg
- 4 Tbsp. butter, cubed and divided
- 1/2 C. chopped onion
- 1 Tbsp. Dijon mustard
- 1 Tbsp. lemon juice
- 1 C. soft bread crumbs
- 1 1/2 C. BelGioioso Fontina cheese, shredded
Fontina Cheese Sauce
- 2 Tbsp. butter, cubed
- 3 garlic cloves, minced
- 2 Tbsp. all-purpose flour
- 1/2 C. dry white wine
- 2 Tbsp. lemon juice
- 1 1/2 C. chicken broth
- 1/2 C. BelGioioso Fontina cheese, finely shredded
- to season Salt and pepper
Tender, juicy pork tenderloins are filled with a rich fontina cheese and bread crumb stuffing that's sure to be a hit with the whole family at dinner. Recipe provided courtesy of Wisconsin Cheese.

Directions
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Heat oven to 350°F.
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Cut one pork tenderloin lengthwise about three-fourths of the way through to within 1/2 inch of the edge. Open tenderloin to lie flat. Cover with plastic wrap. Flatten tenderloin to 1/4-inch thickness; remove plastic wrap. Season salt and pepper. Repeat step with remaining tenderloin.
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Combine parsley and egg in a bowl. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion; cook and stir for 4-5 minutes or until tender. Add Dijon mustard and lemon juice; cook and stir for 1 minute. Stir in bread crumbs; season with salt and pepper. Add to parsley mixture; toss to coat.
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Top each tenderloin with half of the fontina and parsley mixture to within 1/2 inch of edges. Roll up each tenderloin, jelly-roll style, starting with the long side. Secure with twine.
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Melt remaining butter in a large, heavy skillet over medium heat. Add one tenderloin; cook for 2-3 minutes on each side or until lightly browned. Repeat with remaining tenderloin.
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Place tenderloins on a greased 15 x 10-inch baking pan. Bake for 40-50 minutes or until a thermometer inserted in meat reads 145°F. Transfer tenderloins to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Discard twine. Cut into 1/2-inch slices.
Fontina Cheese Sauce
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Meanwhile, melt butter in the same skillet over medium-low heat. Add garlic; cook and stir for 1 minute. Stir in flour until light brown. Gradually stir in wine and lemon juice. Bring to a boil, stirring to loosen any browned bits from bottom of pan.
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Reduce heat to medium-low. Gradually add chicken broth. Bring to a boil, stirring frequently. Reduce heat to medium-low. Simmer, uncovered, for 5-6 minutes or until sauce is thickened.
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Remove from the heat. Gradually stir in fontina until melted. Season with salt and pepper. Serve tenderloins with sauce.