This Pork Tenderloin Roulade is stuffed with Bacon, Apple, and Gruyère Cheese.
This pork tenderloin roulade is stuffed with bacon, apples, cheese, thyme, and shallots. The apples adds a sweetness to the meat and the bacon adds a bacon-y saltiness. The Gruyère cheese binds the stuffing together.
Plus, there is just about nothing better than melty Gruyère cheese. I bake with it as often as I can, (for example, in these cheese straws, these gruyère, caramelized onion, and watercress buns, and this oozy good Gruyère cheese bread).
What Cut of Meat is Pork Tenderloin?
Pork tenderloin is a long and narrow cut of meat from the muscle that sits under the backbone and between the bottom of the ribs to the hips. Don't confuse it with the pork loin, which is much larger cut. I used to think a tenderloin was the same thing, but just cut smaller.
Pork tenderloins usually only weight about 1 to 1 1/2 pounds, and often come prepackaged in pairs in the grocery store. You'll think that you're getting a fat roast until you open the package and pull out two long, narrow pieces.
For this recipe, avoid the pork tenderloins that come packaged in marinade.
You'll need the following ingredients to make this pork tenderloin roulade:
- Bacon
- One very crisp apple. I used an Envy apple leftover from making these apple muffins and this caramel apple ice cream. A Granny Smith apple would also be excellent.
- One shallot
- Fresh thyme
- Gruyère cheese
- 2 pork tenderloins (typically one package)
- Salt, pepper, and extra virgin olive oil
You will also need a large, oven safe, nonstick skillet, a meat mallet, an instant read thermometer, and some kitchen twine.
How Make this Pork Tenderloin Roulade
First, you cook bacon, chopped apples, minced shallot, and minced thyme in a large skillet.
Next, you let the mixture cool and stir in shredded cheese.
Now for the fun part, you will butterfly each tenderloin and pound it into a rectangle that is about 1/2 inch thick. I found that sandwiching the tenderloin between two sheets of plastic wrap while pounding it helped keep things clean.
After that, you sprinkle the bacon and cheese mixture over the meat, tightly roll it up, and tie it every inch with twine.
Finally, you sear the tenderloins in a skillet and transfer it to a heated oven to bake.
Make ahead tip:
You can wrap the stuffed tenderloins in plastic wrap up to 24 hours before searing and roasting.
Suggested side dishes to serve with this pork tenderloin:
- Baby Greens Salad with Pomegranate, Blue Cheese, and Pecans
- Asparagus, Leek, and Pea Stir-Fry
- Brown Rice Pilaf with Shrimp
- Zucchini Tomato Gratin
- Tomato and Fennel Salad
Welcome to Foodie Extravaganza. Posting day is always the first Wednesday of each month. Our host this month is Simply Inspired Meals. October is National Apple Month and apples is our theme.
- Apple Crisp by Simply Inspired Meals
- Cider-braised Pig Cheeks with Apples by Food Lust People Love
- Crock Pot Apple Butter by Making Miracles
- Double Apple Beignets by Culinary Adventures with Camilla
- Pork Tenderloin with Bacon, Apple, and Gruyère by Karen's Kitchen Stories
- Pot Roast with Apples and Onions by A Day in the Life on the Farm/
- Vegan & Sugar Free Oats & Apple Porridge by Sneha's Recipe
Pork Tenderloin Roulade with Bacon, Apple, and Gruyère
Yield: 6 servings
This pork tenderloin roulade is stuffed with bacon, apples, cheese, thyme, and shallots. The apples adds a sweetness to the meat and the bacon adds a bacon-y saltiness.
ingredients:
- 3 slices bacon, cut into 1/2 pieces
- 1 large crisp apple, peeled and chopped
- 1 shallot, minced
- 1 teaspoon fresh time, minced
- 3 ounces of Gruyère cheese, grated
- 2 pork tenderloins, each about 1 to 1 1/4 pounds
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon extra virgin olive oil
instructions:
How to cook Pork Tenderloin Roulade with Bacon, Apple, and Gruyère
- Cook the bacon over medium in a 12 inch oven safe skillet until just crispy, about 5 minutes. Add the apple, shallot, and thyme, and cook for 4 to 6 more minutes, until the apple is slightly tender.
- Transfer the mixture to a bowl to cool. After it has cooled, stir in the Gruyère cheese.
- Wipe out the skillet with a paper towel.
- Heat the oven to 350 degrees F with a rack in the middle.
- Cut open the tenderloins lengthwise leaving 1/2 inch uncut. Spread open the tenderloins and sandwich it between two pieces of plastic wrap. Pound the pork with a meat mallet until it's about a 3/8 inch thick rectangle. Trim the meat as necessary.
- Spread each rectangle with half of the bacon and apple filling, leaving a one-inch border. Tightly roll up the tenderloins, lengthwise and place them seam side down.
- Tie twine around the coiled meat, one-inch apart.
- Sprinkle each with salt and pepper on the outside.
- Heat olive oil in the skillet over medium heat. Add the tenderloins and brown on all sides. This should take about 8 minutes.
- Place the skillet in the oven and roast for approximately 16 to 25 minutes, until the middle reaches 140 degrees F.
- Remove the tenderloins to a cutting board, tent with foil, and let rest for 10 minutes.
- Remove the twine, slice, and serve.
Calories
429.31
429.31
Fat (grams)
17.99
17.99
Sat. Fat (grams)
6.42
6.42
Carbs (grams)
8.15
8.15
Fiber (grams)
1.14
1.14
Net carbs
7.01
7.01
Sugar (grams)
3.78
3.78
Protein (grams)
55.96
55.96
Sodium (milligrams)
684.08
684.08
Cholesterol (grams)
159.25
159.25
Nutritional info is an estimate based on the ingredient list, and may not be completely accurate.
Karen's Kitchen Stories
Recipe adapted from Cook's Country Magazine Feb/March 2019
Oh my that looks divine!!!
ReplyDeleteThanks!
DeleteI cannot wait to serve this up at my next dinner party. It looks so fancy schmancy and I know it will be delicious.
ReplyDeleteLove it. Thanks!
DeleteWhat a beautiful party dish, Karen! I love the combo of flavors.
ReplyDeleteThanks!
DeleteLovely presentation. I'll try it soon! Thanks for sharing, Karen.
ReplyDeleteThank you!
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