Pork Tenderloin Roulade with Bacon, apple and gruyere
STUFFING: 3 slices bacon, cut into ½-inch pieces 1 Granny Smith apple, peeled, cored, and chopped 1 shallot, minced 1 teaspoon minced fresh thyme 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 Cook bacon in 12" ovensafe skillet over med heat til crispy, 5-7 minutes. Add apple, shallow and thyme and cook until apple is softened, 4-6 minutes Transfer to bowl and let cool for 10 minutes. For the pork: Adjust oven rack to middle position and heat oven to 350 degrees. Cut tenderloins in half horizontally, stopping 1/2" from the edge so halves remain attached Open up tenderloins, cover with plastic wrap and pound to even 1/4" thickness. Working with 1 tenderloin at a time, trim and discard any ragged edges to create a neat rectangle. With the long side facing you, sprinkle half of the stuffing (scant 1 cup) over...
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