Cheese-Stuffed Pork Tenderloin

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Washington Post


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2 14-ounce pork tenderloins, fat and silver skin removed, each of the tenderloins cut crosswise in half

1/4 pound firm cheese, such as Nisa, Sao Jorge or pecorino Romano, cut into 1/2-inch chunks

2 tablespoons Amped-Up Red Pepper Paste (see related recipe)

Freshly ground black pepper

2 tablespoons olive oil (may substitute lard)

1/2 cup dry white wine

1 1/2 cups low-sodium beef broth (store-bought or homemade)

Chopped flat-leaf parsley, for garnish

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