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Step up the flavour with this Pork Tenderloin Stuffed with Radicchio and Gorgonzola Cheese


Preparation
Using a thin boning knife, create a hole down the center of each pork tenderloin, about a ½-inch wide, being careful not to cut through either side of the meat. Think of it like you’re cutting a hollow tube down the center of the tenderloin, like the air channel in a drinking straw. In a bowl large enough to hold the tenderloins, stir together ¼ cup of the oil, the soy sauce, and vinegar. Add the tenderloins, toss well, and cover with plastic wrap. Refrigerate for 3 to 4 hours.
When you’re almost ready to eat, toss the radicchio with the sugar in a separate bowl. Add just enough cold water to cover the radicchio and set aside for 30 minutes. Drain and pat dry with paper towel. ....

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