Julia Child's Porc Sylvie

- Pork Stuffed with Cheese in a White Wine Marinade -

This is the excellent stuffed pork tenderloin Uncle Dean and I made for our Julia Child Supper V. It is stuffed with swiss cheese and marinaded in white wine for a day. Although it is very impressive, it is actually quite simple to make. We did a triple recipe, and it fed about 17 people. It was delicious.

Ingredients:

3 lbs pork tenderloin

1 brick Gruyere cheese

Ingredients for the marinade - per each 3 lbs of pork

1 tbsp salt

1 cup dry white wine

1/2 cup white wine vinegar

4 tbsp olive oil

3 halved garlic cloves

1/2 cup thinly sliced carrots

1/2 cup thinly sliced onions

1/2 tsp peppercorns

2 bay leaves

1 tsp thyme

optional: 1/4 tsp each of basil, tarragon, sage and mint; 5 coriander seeds; 5 juniper berries (we used cranberries)

Marinading Directions:

Rub salt into the pork. Mix the other ingredients in a bowl, add the meat and baste it. Place a lid over the bowl. Turn and baste meat 3-4 times a day. Before cooking, scrape off the marinade and drain the meat for a half an hour or so. Then dry it thoroughly with paper towels.

Took cook the roast:

1. Remove the roast from the marinade, and strain the vegetables out of the marinade as well (reserving the juices). Cut 3-4 leaves or slices from the top to almost the bottom (so the roast may be opened up almost like a book), and insert the slices of Gruyere inside. Let rest on the cutting board while you cook the vegetables.
2. Return the vegetables to the roaster, and cook over medium heat until softened. Then push them to the sides of the roaster. Place the meat in the middle and brown in the oven, uncovered, for 15 minutes on 450 degrees F, basting every 5 minutes with the butter from the roaster.
3. While the meat is browning, boil the marinade juices to 1/3 of their volume. 
4. Remove the meat from the oven, add the reduced marinading juices, cover with tin foil & the roaster lid, and return to the oven at 325 degrees F for 1-2 hours, or until desired tenderness. The book says that a meat thermometer should read about 175 degrees when inserted. 
5. The meat should rest about 20 minutes at room temperature before being carved.

Enjoy!