Pork Tenderloin with Gorgonzola Stuffing

Rinse pork, pat dry and cut along one side to create a pocket. For the filling, dice white bread and mix in a bowl with milk. Peel shallots, finely dice and sauté in hot butter in a saucepan. Mix egg and crumbled Gorgonzola in with bread mixture and season with salt and pepper. Stuff bread mixture into pocket of pork tenderloin and season with pepper. Tie stuffed pork with kitchen twine. In an ovenproof pan (or roasting pan) heat oil, add pork and sear quickly on all sides. Add wine and broth and slide pan into the oven. Bake for about 30 minutes. Remove pork from the roasting pan, remove the kitchen twine, wrap in foil and leave to rest. To serve, cut stuffed pork into slices and garnish with fresh herbs. Serve with hash browns if desired.