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Gorgonzola Walnut Stuffed Pork

1 pork tenderloin (about 12 ounces)
1/2 teaspoon each salt and pepper
1/4 cup (about 2 ounces) crumbled gorgonzola cheese
1/2 tablespoon chopped fresh thyme or 1/2 teaspoon dried
1 teaspoon lemon zest
1/4 cup chopped walnuts
2 teaspoons olive oil
Preheat oven to 400 degrees. Cut pork tenderloin in half lengthwise to make two long pieces. Use a meat mallet or coffee mug to pound them to about 1/2-inch thick. Season with salt and pepper. In a small bowl, combine cheese, thyme and lemon zest. Mash well with fork and set aside. Heat a large, dry, oven-safe skillet over medium-high heat. Add walnuts and toast, stirring often, until light brown, 1 to 2 minutes. Stir walnuts into the cheese mixture. Spread the mixture in a strip down the center of each pork piece. Roll up and secure with kitchen string or toothpicks. Heat oil in skillet over medium-high heat. Sear pork on all sides and each end for about 30 seconds. Place skillet in oven and roast 10 minutes. Remove from oven, cover loosely with foil and let rest 10 minutes. Remove string or toothpicks and slice to serve.
Active time: 20 minutes
Total time: 40 minutes
Servings: 2
Approximate nutritional values per serving: 443 calories, 28 g fat, 136 mg cholesterol, 46 g protein, 4 g carbohydrates, 1 g fiber, 1,013 mg sodium, 56 percent calories from fat.

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