2 tablespoons plus 2 teaspoons Dijon mustard, divided
1/2 teaspoon each minced rosemary, thyme and sage
1 tablespoon plus 1 teaspoon minced shallots, divided
4 ounces Comté, shredded (2 scant cups)
1 1/4 pounds pork tenderloin
2 tablespoons olive oil
1/2 cup dry white wine
1 cup low-sodium chicken stock
1 tablespoon cold butter, cut into pieces
Preheat oven to 425F. Line a large baking sheet with aluminum foil and coat with oil
In a small bowl, mix together 2 tablespoons Dijon mustard, herbs, 1 teaspoon minced shallots and Comté to form a thick paste.
Butterfly tenderloin by cutting a horizontal incision lengthwise three-fourths of the way through meat. Open meat up like a book; cover it with plastic wrap; and pound to 1/4-inch thickness. Season inside with salt and pepper. Spread cheese mixture lengthwise down center, leaving 1/2-inch border on both sides. Roll up meat lengthwise; tie with butcher twine in 4 to 5 places. Season outside with salt and pepper.
Heat olive oil in large skillet over medium-high heat. Sear tenderloin, seam side down, until browned, 4 to 5 minutes. Turn meat over and brown other side, 4 to 5 minutes. Place meat seam side down on prepared baking sheet. Bake 12 to
15 minutes or until the internal temperature reaches 145F on instant read thermometer. Transfer tenderloin to a cutting board and let rest 15 minutes.
Meanwhile, drain all but 1 tablespoon oil from skillet. Place skillet over medium-high heat and add 1 tablespoon minced shallots. Cook, stirring, 30 seconds. Add wine and bring to a boil, scraping up brown bits in pan. Boil until wine is reduced by half. Add chicken stock and reduce by half. Pour jus through fine-mesh strainer into small saucepan. Place saucepan over low heat and whisk in 2 teaspoons Dijon mustard, along with butter. Season with salt and pepper.
To serve, cut off string and slice pork crosswise into 1/2-inch slices; serve with Dijon jus on side.
Recipe courtesy of Comté Cheese Association, Nickie Sizemore