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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