Tuesday, January 29, 2019

Pork Tenderloin Roulade with Pancetta, Pear, and Cheddar

Last weekend we made a really tasty pork dish: Pork Tenderloin Roulade with Pancetta, Pear, and Cheddar. It is from the most recent issue of Cook's Country (Feb/Mar 2019). Ours isn't as pretty as theirs but it's the flavor that matters and it was delicious.
SP got to butterfly & pound the pork to 1/4" thickness. Action photo:
The meat mallet is a blur in the photo. Before starting on the pork, we made the filling.:
Sauteed pancetta, pear, shallot, and thyme. After it cools for a bit, stir in the cheese:
We pre-cut our twine to tie the pork roulade, but it turned out our strings were a little too short. So be sure to make yours longer than the ones in the above photo.
Spread on the filling and roll it up.
Tie and then brown in an oven proof skillet:
Our skillet was a too bit small, but it got the job done:
Roast in oven until stuffing registers 140. Let it rest for a bit, then cut & serve.
Ours fell apart easily:
It was really good. The pork stayed moist and flavorful. The filling was so good. Sweet pear, salty pancetta, creamy & sharp cheese.  In the past I've not really liked fruit cooked with my meat but I have to say our pork & peach recipes are really good and now this pork & pear one. It's pretty easy and quick to make.

There's another version that uses bacon, apple, and gruyere as the filling. I'd like to try that next.

Pork Tenderloin Roulade with Pancetta, Pear, and Cheddar recipe. The link is available for everyone for another couple months but after that you'll have to join.

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