Friday, May 20, 2005

Pork Tenderloin Roulade

Pork Tenderloin Roulade (Adapted from CL)

1 teaspoon oil
1/4 cup chopped shallots
16 ounces (1 pound) trimmed pork tenderloin
1/3 cup crumbled goat cheese
1/4 cup toasted chopped walnuts
2 teaspoons chopped fresh thyme
salt and fresh ground black pepper

Prepare grill to medium heat.

In a small skillet, heat oil over medium. Add shallots and cook until softened, about 4 to 5 minutes. Remove and set aside.

Carefully slice tenderloin lengthwise, cutting to, but not through, the other side. Open pork halves like a book, making the tenderloin lay flat. Pound pork to an even 1/2" thickness.

Season pork with salt and fresh ground black pepper - scatter cooled shallots, cheese, walnuts and thyme over the top. Roll meat up, starting with long side - secure pork at 1" intervals with kitchen twine. Season outside with salt and fresh ground black pepper.

Place pork onto the grill and cook, turning after 11 minutes, until a thermometer registers 145 degrees, about 20 to 25 minutes. Remove from the grill and place on a cutting board - cover with foil and allow to stand for 10 minutes before slicing to serve.

Makes about 4 servings.

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  1. so, ummmmmmmmmmmm, never made pork tenderloin before. or pork. i've avoided the unknown protein pretty effectively annnd, now you make me want to go buy some for dinner tonight. this looks SO GOOD, i may have to. yeah, this looks.... yeah. just so good. so good i am not articulate. thanks for sharing, loves it :)

  2. Meg - Nothing to be scared or nervous about! You should try it if you eat meaty proteins.