Aljomar Iberico ham and cheese stuffed Tenderloin

Ingredients

For the tenderloin

• 3 dried apricots, chopped
• 1 Aljomar Iberico
• tenderloin, 400 g
• 2 slices deli ham
• 2 slices Emmental
• cheese
• 30 g garlic, unpeeled
• Olive oil
• Salt and pepper

For the watercress salad and vinaigrette

• 30 watercress leaves
• 50 g blue cheese
• 1 dl olive oil
• A dollop of plain yoghurt
• Fresh squeezed
• lemon juice
• Salt and freshly ground
• pepper
• 100 g watercress salad

Method 

For the tenderloin 

Cut each tenderloin lengthwise in two, not quite slitting all the way through the meat. Open tenderloin like a book. In the centre of the tenderloin, place the ham, the two slices of cheese and the dried apricots, chopped into small 5x5mm cubes. Close the meat and tie with kitchen twine, knotting each loop about 2-3 cm apart. 

Preheat oven to 180º C (360º F). 

Sear the tenderloin on all sides on high heat for ten minutes in a nonstick skillet with olive oil. Place tenderloin in a baking tray with garlic and bake for 10 minutes. Remove from oven, tent with foil and let rest 5 minutes. 

For the watercress salad and vinaigrette 

Place 30 watercress leaves, blue cheese lemon juice, oil and yoghurt in blender. Blend until smooth. Salt and pepper to taste. 

Prepare to serve 

Cut the tenderloin into medallions. Serve with watercress salad tossed with vinaigrette.