Ingredients:
1.5L Red wine
1 to 1.5 cups rum (dark is my favorite)
0.5 cup white sugar
2 to 3 pieces of fruit, sliced into small slices (lemons,limes,oranges are best)
1 to 1.5 cups orange juice

Preparation:
Pretty darn easy: get a large jug, think capacity of minimum 2L but I’d do 3L, pour in the sugar, cut up the fruit and squeeze the juice a bit out of them and throw into the jug, pour in rum, pour in wine, pour in orange juice, mix well, refrigerate for 2 hours.

Voila!

Ingredients:
2 – 1 lb pork tenderloins
5 – green onions
8oz gorgonzola (substitute Blue Cheese or Stilton if you desire)
fresh ground sea salt
fresh ground pepper
4 tablespoons good quality olive oil
twine/string

Instructions:

Pre-heat oven to 450 F (I use a convection oven so adjust accordingly). Fine chop all of the green onion except the trimmed edges. In a mixing bowl crumble all but 2 oz of the gorgonzola and mix in the onion till well blended. Butterfly both tenderloins then cover with suitable plastic/wax covering and with a mallet pound until flat. Remove the covering and lightly salt and pepper the inside of the pork, then evenly divide the cheese/onion mixture between the two tenderloins in the center. Leave about a half inch on the ends of each tenderloin (for tucking in once rolled to avoid too much seepage of the stuffing). Roll the tenderloins tucking in the ends, tie with sting to secure but not squeeze the pork. Place the tenderloins in a glass/porcelain baking dish that can “just” hold the two pieces. Drizzle with olive oil while turning them (the rolling process should leave no ‘insides’ visible so this should be easy), salt and pepper liberally. Place the dish into the oven and bake for 30 minutes. After 30 minutes remove and test the temperature (meat thermometer, not fingers!) make sure it is above 160F internally. Place the remaining gorgonzola on top of the two pieces of pork, return to over and bake for 5 more minutes. Remove from the oven, slice up (remove the string) and drizzle the juice on top of it on the plates. Serve with side of choice and a nice Rhone or Burgundy. This meal will have a nice bold flavour and should not be paired with a soft wine. Avoid light whites or an overwhelming Bordeaux style as both extreme wines will take away from the flavour of the dish.

Enjoy!

-cwg