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 bottom half of tenderloin leaving 1" border around edges. Roll tenderloin away from you into a tight log. Slice into 1" thick medallions and serve.

  • Serves 4-6 people


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