Cheese-Stuffed Pork Tenderloin

9 hours ago 1

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Luis Caseiro, cook astatine Alfama Restaurant successful New York, added the "stuffed" constituent to this fashionable pairing of reddish capsicum paste and pork. He called for filling the halfway of the tenderloins with grated cheese, but we recovered that the process makes a mess. So we've suggested cutting the food into chunks.

The nutrient needs to marinate successful the refrigerator for astatine slightest 4 hours and preferably overnight.

Adapted from "The New Portuguese Table," by David Leite (Clarkson Potter, 2009).

Ingredients

2 14-ounce pork tenderloins, abdominous and metallic tegument removed, each of the tenderloins chopped crosswise successful half
1/4 lb steadfast cheese, specified arsenic Nisa, Sao Jorge oregon pecorino Romano, chopped into 1/2-inch chunks
2 tablespoons Amped-Up Red Pepper Paste (see related recipe)
Freshly crushed achromatic pepper
2 tablespoons olive lipid (may substitute lard)
1/2 cupful adust achromatic wine
1 1/2 cups low-sodium beef broth (store-bought oregon homemade)
Chopped flat-leaf parsley, for garnish

Nutritional Facts

Per serving

Calories
478
Fat
23 g
Saturated Fat
9 g
Carbohydrates
1 g
Sodium
892 mg
Cholesterol
157 mg
Protein
54 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The New Portuguese Table," by David Leite (Clarkson Potter, 2009).

Tested by Bonnie S. Benwick.

Published December 15, 2009

Updated March 13, 2026