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Lombata Di Maiale/Stuffed Pork Tenderloin
- 2 tablespoons 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 " thickness
- salt and pepper
- 1 tablespoon fresh rosemary chopped
- 1 T chopped fennel seeds
- 4 ounces gorgonzola sliced into strips
- 8 dried Calimyrna figs flattened
- 1 cup white wine
Directions:View on PBS Food
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