cheese-stuffed pork tenderloin

That’s pork tenderloin, stuffed with cheese, and served with roasted parsnips and boulangere potatoes with whole grain mustard.

Yep, I love Sunday afternoons. And I love this pork dish, which comes from David Leite’s magnificent book, The New Portuguese Table. His thorough investigation of all things culinary in Portugal, in recipes translated for the American  home cook, is one of our favorite cookbooks published this year. (And we’re not alone. Publisher’s Weekly named The New Portuguese Table one of their favorite cookbooks of 2009.)

There’s so much to recommend about this book. In fact, Danny and I already explored the book as a whole on our other website, which you can read right here.

However, it is this sentence we want to tell you about here:

“From the Minho in the north to the Algarve in the south, as well as in Madeira and the Azores, pork rules. It’s the national meat.”

How could you not want to buy a book that talks about pork this way?

You do want to buy this book. We’d love to share this recipe for cheese-stuffed pork tenderloin, or the one for pasta pyramids stuffed with pork and cheese, or the one for spicy Azorean garlic-roasted pork. There are so many tempting pork recipes in The New Portuguese Table that we would have bought this book for those alone. (We were actually sent this by the publisher.)

But we don’t want to share the recipe. We can’t improve on it enough to adapt it and make it ours. Plus, David deserves for you to buy the book.

Seriously, go out and buy The New Portuguese Table.