Lombata di Maiale/Stuffed Pork Tenderloin | Check, Please! | WTTW Chicago

Ingredients

• 2 T olive oil
• 1 medium onion diced
• 1 medium carrot diced
• 1 celery stalk diced
• 2 bay leaves
• Black peppercorns
• 1 pork tenderloin cleaned, butterflied and pounded to ¼" thickness
• salt and pepper
• 1 T fresh rosemary chopped
• 1T chopped fennel seeds
• 4 oz gorgonzola sliced into strips
• 8 dried Calimyrna figs flattened
• 1 cup white wine