PORK LOIN ROULADE RECIPES RECIPES

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GRILLED PORK TENDERLOIN ROULADE RECIPE | MYRECIPES



Grilled Pork Tenderloin Roulade Recipe | MyRecipes image

Provided by MyRecipes

Total Time 40 minutes

Yield 4 servings (serving size: 2 slices)

Number Of Ingredients 8

1 (1-pound) pork tenderloin, trimmed
¼ cup chopped shallots
¼ cup crumbled goat cheese
3 tablespoons chopped walnuts, toasted
2 teaspoons chopped fresh thyme
¼ teaspoon salt
¼ teaspoon black pepper
Cooking spray

Steps:

  • Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle shallots, cheese, walnuts, and thyme on tenderloin. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place pork on grill rack coated with cooking spray. Grill for 27 minutes or until a thermometer registers 155°, turning after 13 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into 8 slices.

Nutrition Facts : Calories 206 calories, CarbohydrateContent 2.8 g, CholesterolContent 79 mg, FatContent 9.6 g, FiberContent 0.5 g, ProteinContent 26.5 g, SaturatedFatContent 3.1 g, SodiumContent 242 mg

STUFFED AND ROLLED PORK TENDERLOIN | ALLRECIPES



Stuffed and Rolled Pork Tenderloin | Allrecipes image

Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.

Provided by Chef John

Categories     Meat and Poultry    Pork    Pork Tenderloin Recipes

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 12

1 pork tenderloin
½ bunch flat-leaf parsley, chopped
? cup bread crumbs
¼ cup dried currants
3 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1 egg
2 tablespoons olive oil
2 teaspoons salt
1?½ teaspoons ground black pepper
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
  • Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
  • Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
  • Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
  • Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
  • Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Nutrition Facts : Calories 283.5 calories, CarbohydrateContent 15.1 g, CholesterolContent 109.7 mg, FatContent 14.1 g, FiberContent 1.6 g, ProteinContent 23.7 g, SaturatedFatContent 3.4 g, SodiumContent 1294.9 mg, SugarContent 6.8 g

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