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CHEESE-STUFFED PORK TENDERLOIN

lombinho de porco recheado com queijo SERVES 4

pork with red pepper paste is hardly new; it’s a quintessential pairing in Portugal. But introduce a seductive S lathering cheese into the marriage, and things start to get interesting. Luís Caseiro, former chef at Alfama Restaurant in New York City, came up with this clever combination. ATENÇÃO Some of the cheese may seep out during roasting: fear not. Simply smear it back in with the tip of a knife after you slice the tenderloins. TWO 14-OUNCE PORK TENDERLOINS, FAT AND SILVER SKIN REMOVED, CUT CROSSWISE IN HALF ¼ POUND FIRM CHEESE, SUCH AS NISA, SãO JORGE, OR PECORINO ROMANO, GRATED 2 TABLESPOONS AMPED-UP RED pepper paste FRESHLY GROUND BLACK PEPPER 2 TABLESPOONS LARD OR OLIVE OIL ½ CUP DRY WHITE WINE 1½ CUPS BEEF STOCK OR STORE-BOUGHT LOW-SODIUM BROTH CHOPPED FRESH FLAT-LEAF PARSLEY LEAVES, FOR GARNISH

1. Using a metal skewer, poke a channel running the length of each tenderloin half through its center. Widen the channel to about ½ inch in diameter, and carefully stu the cheese into the pork. Rub the meat with the red pepper paste and season with black pepper. Place the tenderloins in a baking dish, wrap with plastic, and marinate in the fridge for 4 hours, or

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The new portuguese table david leite  

The new portuguese table david leite  

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