Por Serves 6–8
3 tablespoons olive oil
1/2 cup shiitake mushrooms, chopped
1/3 cup red onion, chopped
1 garlic clove, minced
1 tablespoon minced parsley
2 tablespoons minced French tarragon
1/2 cup Gorgonzola, mashed until smooth
5 to 6 pounds boneless pork loin
2 cups chicken stock
1 cup chardonnay
Salt and freshly ground pepper, to taste
In 1 tablespoon of the olive oil, sauté the mushrooms and onions. Add the garlic, parsley, and tarragon and sauté briefl y. Add salt and pepper.
Remove from heat and allow to cool. Stir the mixture into the cheese.
With a sharp knife or a metal skewer, pierce each end of the roast. Make a hole about the size of a silver dollar. Continue to work through the roast until the hole is from one end of the roast to the other end. You may have to use your fingers to help with this. Fill a pastry bag with the cheese and herb mixture. Squeeze the fi lling into the roast until it is firmly packed.
Preheat oven to 325°F.
Heat the remaining 2 tablespoons olive oil in an oven-safe pan on top of the stove. Season the roast with salt and pepper and brown on all sides.