Ingredients:
1 pound Pork Tenderloin (400 grams)
2 green onions, chopped
1 pear, chopped
1/2 inch fresh ginger, grated
1 tablespoon Ricotta cheese
pinch sea salt
pinch garlic pepper
1/3 cup sherry
1/4 cup apple juice
Instructions:
Butterfly the tenderloin, cutting halfway through the width of the tenderloin for its entire length.
Open the butterflied tenderloin and place between two sheets of waxed paper. Pound the pork until it is flattened to about 1/4 inch thickness. Lightly salt and pepper the pork.
Mix together the green onions, pear, ginger, Ricotta cheese and spread down the centre of the pork. Roll up and place seam side down in a baking dish.
Combine sherry and apple juice and pour over the top of rolled tenderloin. Cover and bake in a preheated 400 F oven on the centre rack for 20 - 25 min.
(Alternately, grill rolled tenderloin until outside is marked and then finish cooking several minutes in microwave or oven.)
Slice pork into 1 inch segments and arrange with accompaniments on warm plates.
Optional: Reduce sauce and pour over served pork. Serve immediately.
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