Litehouse Holidazzle Gorgonzola Stuffed Pork Tenderloin with Blueberry Pomegranate Sauce

Directions:

1. Preheat oven to 375 degrees.
2. Remove excess fat from tenderloins then butterfly them open, careful not to cut all the way through.
3. Cover with plastic wrap and pound until about ¾
   inch thick.
4. Add herbs to a small bowl and mix in a tbsp or so of water to reconstitute. Set aside.
5. Add Gorgonzola to a small saucepan and heat over medium low. Break apart into small chunks.
6. Add herbs and mix well. Heat until melted and bubbly. Remove from heat.
7. Spread half the cheese and herb mixture in the middle of each tenderloin, leaving a gap around the edges.
8. Fold up the tenderloins so that the filling is inside and secure in 2 or 3 sections with kitchen twine {or in a pinch use twisted aluminum foil}.
9. Place pork in a 9X13 baking dish and drizzle with olive oil and season with salt and pepper.
10. Roast for 45 minutes or until cooked through and at least 145 degrees internally.
11. Meanwhile add blueberries and 1 cup of the Pomegranate Blueberry Dressing to a small saucepan.
12. Heat over medium low heat until it comes to a simmer then let cook for 5 minutes until the berries are softened.
13. Remove pork from the oven and lay on a cutting board and let rest for 10 minutes.
14. Slice into medallions, drizzle with the berries and sauce and serve with seasonal veggies and potatoes.