Start by prepping the pork. Carefully slice halfway through the middle of the tenderloin and fold it open. Then use a meat mallet to pound out the meat. Pound it until it has an even thickness, getting it as thin as you can without tearing. Season both sides generously with salt and pepper, and set aside.

Heat your oven to 375 degrees.

Start by cooking the cubed pancetta in a dutch oven. When done remove but retain teh drippings

Add 3 tablespoons butter to dutch oven over medium heat. Once melted, add the shallot and saute for 2 minutes. Then add the garlic, mushrooms, and 1 tablespoon thyme. Season generously with salt and pepper, and let cook for 5 -10 minutes or until mushrooms have lost liquid and concentrated their flavor.

Then add 1 cup white wine and continue cooking until the liquid has been absorbed.

Cut butcher's twine and arrange it under the pork tenderloin, it's easiest to do this before out start adding the mushrooms. I like to place the twine about every 2 inches so that nothing falls out of the pork.

Spread the blue cheese on top of the pork, but not too close to the sides. Repeat this with mushrooms (You will have mushrooms leftover - that's good!)

Finally spread all the pancetta in the same manner

Wrap the pork up around the mushrooms, pancetta and blue cheese and tie the butcher's twine up tight. Roll as tight as you can rolling your "log " in place though in a forward motion, much as ypu would if you were reeling in a kite

Mix remaining 2 tablespoon butter, the mustard, and the remaining thyme together, then spread it over the outside of the rolled up pork loin.

Wipe out the dutch oven with a wet paper towel if necessary. Then heat the 2 tbs olive oil over high heat. Don't worry about how it gets as the cold meat will cool it down instantly .Once hot, add the pork. You want to sear all sides of the meat, this will take about 1.5 minutes per side.

Once the meat has seared, pour 1 cup white wine, 1 cup chicken broth, and the mushrooms in to the bottom of the pan. Place a lid on the dutch oven and then place it in the oven to bake.

The pork needs to cook until it reaches at least 125 degrees in the center. This is not a typo. Cooking this meat above 135 will dry the meat beyond repair. This will take about 35-45 minutes, though start checking with your thermometer probe after 25 minutes

Once a meat thermometer inserted into the pork center reaches 125 degrees, remove it from the dutch oven and set it on a plate to rest. Heat the mixture of pan drippings, wine, broth, and mushrooms over a burner and let simmer and reduce for 5-10 minutes to create a gravy.

Slice the pork tenderloin and serve with the gravy.

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