Balkan-style stuffed pork tenderloin with ham and cheese

Trim the silverskin from the pork tenderloin, then cut it into 4 equal, thick pieces. Cut a deep lengthwise pocket into each piece, taking care not to cut all the way through.

Rub the meat inside and out with the crushed garlic, then season with salt and freshly ground black pepper.

Insert 1 slice of quality ham and 1 thick slice of Trappist cheese into each pocket, then secure the openings with skewers or toothpicks so the cheese stays inside as it melts.