Comté-Stuffed Pork Tenderloin with Dijon Jus | culture: the word on cheese

Ingredients

• Oil for pan
• 2 tablespoons plus 2 teaspoons Dijon mustard (divided)
• ½ teaspoon each minced rosemary (thyme and sage)
• 1 tablespoon plus 1 teaspoon minced shallots (divided)
• 4 ounces Comté (shredded (2 scant cups shredded))
• 1 ¼ pound pork tenderloin
• Salt and pepper
• 2 tablespoons olive oil
• ½ cup dry white wine
• 1 cup low-sodium chicken stock
• 1 tablespoon cold butter (cut into pieces)