Wine-Peach Reduction Gruyere Leek Stuffed Spicy Pork Tenderloin

FRIDAY, SEPTEMBER 12, 2014 

2 Cor.1:

3 Blessed be the God and Father of our Lord Jesus Christ, the Father of mercies and God of all comfort,
4 who comforts us in all our affliction, so that we may be able to comfort those who are in any affliction, with the comfort with which we ourselves are comforted by God.
Golden Rotisserie Flavor Pork Tenderloin, split down the middle and pounded flat BBQ Rub, I used spicy bbq rub
6 10 inch lengths of cotton kitchen string
Split tenderloin down the middle, taking care not to cut all the way through. Pound loin to 1/2 inch thickness.
Lightly salt and rub both sides of flattened loin.
Cover and refrigerate for 30 minutes.
Stuffing:
1/2 c chopped Smoked Gruyere Cheese 1 Leek, sliced
2 T Cream
1 cap full Limoncello
1 T Butter
1 T Olive oil
Liquid for pan: 3/4 c White wine 

1 quartered Fresh peach 1T Lime juice
Peach reduction: Pan juice
1/4 c Cream
1/4 c Honey
Prepare leek cheese mixture. Set aside.
Spread leek cheese mixture down the middle .
Place strings an equal distance apart under the loin, fold loin over and tie.
Sear in lightly oiled skillet on both sides.
In a deep 13x9 foil pan place liquid.
Place a rack on top, add tied seared loin.
Bake on 400 degrees until thermometer reaches 160 degrees, I did mine in the toaster oven.
Next prepare peach reduction, by pouring juice in a small skillet and adding cream and honey, reduce by half.
Let loin rest 10 minutes before slicing.
To serve, remove strings and slice into 1 inch rounds. Spoon peach reduction on each slice.