Oka Cheese and Peach Stuffed Pork Tenderloin

I wanted to post this yesterday but got planting our flower boxes instead so here we go today.

• 2 pork tenderloins
• pinch of salt and freshly ground pepper
• 2 tsp. chopped fresh thyme
• 1 garlic clove, peeled and minced
• 2/3 cup finely shredded Oka cheese
• 1/2 cup thinly slivered dried peaches
• 2 tbsp. melted butter

Preheat oven to 375 degrees. Trim fat and silver skin from the tenderloins. Cut in half, lengthwise almost but not clear through (just to butterfly). Open up and cover with plastic wrap. Pound out with a meat mallet to an even thickness – 1/2 inch.

Mix the seasonings together and sprinkle over the meat surface, then place the cheese along the long side of the tenderloin. Top with the cheese, and roll up on the long side (like a jellyroll) and tie off with butcher’s twice or skewer together. Set aside.

Heat a roasting pan in the oven for 10 minutes. Place the tenderloins, seam side down in the roasting pan. Brush with the melted butter and season the outside with a pinch of salt and pepper. Bake for 30 minutes, brushing twice with butter and drippings. A meat thermometer should read 160 degrees to be perfectly cooked (just a hint of pink). Remove from the oven and tent with foil, allowing to rest for about 5 minutes.

Slice on the diagonal and be sure to remove the string.