Makes 4 servings. Difficulty
1 pound pork tenderloin 2 thin slices prosciutto 3-4 slices meunster cheese 1 teaspoon fresh rosemary, chopped 1 teaspoon fresh thyme, chopped 2 Tablespoons olive oil Salt and freshly ground black pepper 3/4 pound mushrooms, sliced 1 garlic clove, minced 1 cup dry white wine 1 cup gf chicken stock
Lay pork tenderloin flat on a working surface. Slice tenderloin lengthwise, being careful not to slice all the way through. Make a cut on either side of center line, again being careful not to cut all the way through. The goal is to open up tenderloin, providing the ability to stuff and roll tenderloin back together.
Lay prosciutto over tenderloin and top with slices of meunster cheese; sprinkling with half of the fresh herbs. Roll tenderloin together around filling to form a cylinder-shape roast. Using kitchen string, tie tenderloin at 2 inch intervals. Using 1 tablespoon olive oil, rub entire surface of tenderloin. Sprinkle remaining herbs over roast and season with salt and freshly ground black pepper.
Preheat oven to 350°F.
In a large, heavy, oven-proof skillet heat remaining tablespoon olive oil over medium-high heat. Add roast and sauté until brown, turning with tongs, for about 5-7 minutes.
Transfer skillet to oven and roast for 35 minutes or until internal temperature of roast registers 145°F.
Transfer roast to a platter and tent with foil to keep warm (the internal temperature of the roast will rise 5-10 degrees as it stands).
Return skillet to medium heat. Add mushrooms and garlic; sautéing until mushrooms begin to brown, about 5 minutes. Add wine and chicken stock. Boil, scraping up browned bits in pan, until sauce thickens slightly, about 10 minutes. Season to taste with salt and freshly ground black pepper.
To serve; cut roast crosswise into 1/2 inch thick slices. Spoon sauce over roast and serve.