{{ :recipes:pork_roulade.jpg?direct&200|}} ====== Pork Tenderloin Roulade w/Bacon ====== /* Description */ We wanted to create an ultraflavorful pork tenderloin recipe by packing the meat with a pungent stuffing. To stuff it without leaking, we butterflied the meat, meaning we sliced the tenderloin nearly in half lengthwise. We then pounded the tenderloin to an even thickness before rolling it around a mixture of salty, smoky bacon and sweet, tart apples and tying it with kitchen twine. Gruyère cheese bound the bacon-and-apple stuffing together while adding nutty richness.(ATK) {(rater>id=100|name=Pork Tenderloin Roulade W Bacon|type=rate|headline=off)} |**Preheat:** 350°|**Yield:** 8-10 servings|| |**Prep:** 0:34|**Wait:** 0:00|**Cook:** 0:30| ====== Ingredients ====== * 3 slices bacon, cut into ½-inch pieces * 1 Granny Smith apple, peeled, cored, and chopped * 1 shallot, minced * 1 teaspoon minced fresh thyme * Try adding this! * 2-3 slices rustic bread, blended into bread crumbs * Olive Oil to hold bread together * 3 ounces Gruyère cheese, shredded (¾ cup) * 2 (1- to 1¼-pound) pork tenderloins, trimmed * 1 ½ teaspoons kosher salt * ½ teaspoon pepper * 1 tablespoon extra-virgin olive oil ====== Directions ====== - FOR THE STUFFING: Cook bacon in 12-inch ovensafe nonstick skillet over medium heat until crispy, 5 to 7 minutes. Add apple, shallot, and thyme and cook until apple is softened, 4 to 6 minutes. Transfer to bowl and let cool for 10 minutes. Stir in Gruyère. Wipe skillet clean with paper towels. - FOR THE PORK: Adjust oven rack to middle position and heat oven to 350 degrees. Cut tenderloins in half lengthwise, stopping ½ inch from edge so halves remain attached. Open up tenderloins, cover with plastic wrap, and pound to even ¼-inch thickness. - Working with 1 tenderloin at a time, trim and discard any ragged edges to create neat rectangle. With long side of tenderloin facing you, sprinkle half of stuffing (scant 1 cup) over bottom half of tenderloin, leaving 1-inch border around edges. Roll tenderloin away from you into tight log. - Position tenderloins seam side down and tie crosswise with kitchen twine at 1-inch intervals to secure. (Stuffed tenderloins can be wrapped individually in plastic wrap and refrigerated for up to 24 hours.) - Sprinkle each tenderloin with ¾ teaspoon salt and ¼ teaspoon pepper. Heat oil in now-empty skillet over medium-high heat until shimmering. Add tenderloins and brown on all sides, 6 to 8 minutes. Transfer skillet to oven and roast until center of stuffing registers 140 degrees, 16 to 20 minutes. Transfer tenderloins to carving board, tent with aluminum foil, and let rest for 10 minutes. Remove twine, slice into 1-inch-thick medallions, and serve. ====== Notes ====== - Try brining the tenderloin while making the stuffing? /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ /* ====== Nutrition ====== |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | */ {{tag>Recipes Entertaining MainDish/Pork European/French AmericasTestKitchen }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Appetizer/Cold Appetizer/Hot Beverage Beverage/Cocktail Beverage/Liquor-Mixer Bread Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Bread/Yeast Breakfast Casserole Canning-Freezing Condiment Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream-Ice Dessert/Pie Dessert/Pie/Crust Dessert/Topping Dip-Spread Entertaining MainDish/Pork European/French AmericasTestKitchen Fondue Grilling-BBQ Grilling-BBQ/BBQSauce Holiday Ingredient Ingredient/Seasoning-Rub Ingredient/Brine-Marinade InstantPot Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork European/French AmericasTestKitchen MainDish/Seafood MainDish/Vegetarian Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Sausage-Pate Side Side/Starch Side/Vegetable Snack Soup Soup/Stock-Broth Stew-Braise Stew-Braise/InstantPot Stew-Braise/SlowCooker-Crockpot Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/Southwestern African Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/English European/French AmericasTestKitchen European/Greek European/Polish European/Italian European/Spanish Latin Latin/Brazilian Latin/Mexican MiddleEastern ---Recipe Sources--- AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BonAppetit Chowhound FineCooking FoodWine GoodEats Gourmet KingArthurFlour MilkStreet LMaidment TMaidment DMarcos JMarcos KMarcos JPhalen DPendergast ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~