Recipe - Roasted Stuffed Pork Tenderloin With Smothered Black-Eyed Pe

2 teaspoon Olive oil
4 ounce Pancetta; minced
Three fourths cup Minced yellow onions
1 tablespoon Chopped garlic; plus
2 teaspoon Chopped garlic
Salt; to taste
Freshlyground black pepper;
to taste
4 ounce Fromage Blanc; see * Note
1 tablespoon Chiffonade fresh basil
4 Doublecut veal loin chops;
(12 to 14 ounce ea)
Emeril's Essence; see * Note
One fourth cup Vegetable oil
2 tablespoon Minced shallots
One half cup Peeled; seeded, chopped
fresh tomatoes
One half cup Dry red wine
1 cup Veal stock
1 tablespoon Finelychopped fresh parsley
leaves
2 tablespoon Chopped green onions; green
parts only
1 tablespoon Unsalted butter

* Note: See the "Emeril's Essence Information" and "Making Fromage Blanc"
recipes which are included in this collection.

Preheat the oven to 400 degrees. In a saute pan, over medium heat, add 1
teaspoon of olive oil. When the oil is hot, add the pancetta. Render until
crispy, about 4 to 6 minutes. Add One half cup of the onions. Saute for 2
minutes. Stir in 1 tablespoon of the garlic and remove from the heat, cool
slightly. In a mixing bowl, stir the pancetta mixture and cheese together.
Mix thoroughly. Season with salt and pepper. Stir in the basil. Using a
sharp knife, cut a pocket into the side of each veal chop about 1 3/4
inches deep and 3 inches long. Season each chop, on the outside and in the
pocket with Emeril's Essence. Stuff each chop with One fourth cup of the cheese
mixture. Press the filling firmly into the pockets. Heat the vegetable oil
in a large skillet over mediumhigh heat. Sear the chops for 4 minutes on
the first side, being careful not to char them. The color should be a
little darker than golden. Turn them over and sear the other side for 3
minutes. Line a baking sheet with parchment paper, reserving the pan and
set the chops on the paper. Roast the chops for 10 minutes for mediumrare.
Remove from the oven and let stand 5 minutes before serving with the sauce.
In a small saute pan, heat the remaining olive oil. Add the remaining
onions and cook, stirring, for 1 minute. Season with salt and pepper. Add
the shallots, remaining garlic, and tomatoes and cook, stirring for 2
minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley, and
green onions and simmer until slightly thick, about another 5 minutes. Add
the butter and stir to combine, about 20 seconds. This recipe yields 4