Pork Wellington with Herbs and Grapes

Ingredients:

• 1 large pork tenderloin (about 700 g), trimmed
• 250 gr. yeast dough
• 60 g Gruyere cheese, thinly sliced
• 1/2 small shallot, finely chopped
• 1 tbsp. white wine vinegar
• 1 (150g) bag mixed small greens (about 8 cups)
• 3/4 cup seedless grapes, halved
• 1/4 cup olive oil
• 1.5 tbsp whole grain mustard
• 2 tsp chopped mixed fresh herbs (such as thyme, parsley and/or tarragon)
• Coarse salt and freshly ground pepper

Preparation:

1. Preheat oven to 190°C. In a small bowl, combine 1 tablespoon each olive oil and mustard, 1 teaspoon herbs, 1/2 teaspoon salt, and a few grinds of black pepper; rub the pork with the mixture.
2. Line a baking sheet with parchment paper. Roll out the dough on a floured work surface. Line half the cheese along the center of the dough; place the pork tenderloin on top and roll it up, sealing it on all sides. Transfer it seam-side down to the prepared baking sheet. Bake until golden brown, about 25 minutes, and a thermometer inserted into the center should read 145°F (65°C). Let the roll rest for 5 minutes.
3. Meanwhile, combine the shallots, vinegar, 1/2 tablespoon of the remaining mustard, and 1 teaspoon of the herbs in a large bowl. Whisking constantly, slowly pour in 3 tablespoons of the remaining olive oil; season with salt and pepper. Add the herbs, grapes, and remaining cheese; toss to combine. Slice the pork Wellington and serve with the salad.