Easy,  Recipes

Grilled Pork Tenderloin Roulade

This dish turned out OK, but it was nothing special. We weren’t sure if the ingredients worked well together. I did overcook the pork a bit, but that didn’t really factor too much in why it wasn’t a successful dish. I wouldn’t make this again.

Grilled Pork Tenderloin Roulade

Grilled Pork Tenderloin Roulade
Cooking Light September 2009

Searing gives the pork a pleasant char, acting almost like an extra ingredient. The filling is adaptable; substitute fresh rosemary for thyme, if you prefer.

Yield 4 servings (serving size: 2 slices)

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

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.

Nutritional notes:
Calories: 206
Fat: 9.6g (sat 3.1g,mono 2.7g,poly 3.1g)
Protein: 26.5g
Carbohydrate: 2.8g
Fiber: 0.5g
Cholesterol: 79mg
Iron: 1.9mg
Sodium: 242mg
Calcium: 38mg

MacGourmet Rating: 3 Stars

2 Comments

  • Lynn

    We had pork roast for dinner tonight and overcooked ours, too. I think pork is a hard meat to get just right. It seems like it’s not very fatty, so it tends to dry out (at least when my husband or I cook it). I’m thinking for tomorrow night’s dinner, I’ll make a chicken broth/ginger sauce and thicken it with cornstarch and add the tough little chunks of pork — maybe that’ll make it more edible 😉

  • Ashley

    That’s a great idea! I’ve gotten pretty good at telling when pork tenderloin is done by pressing on it, but the stuffing on this one totally threw me off. It was bouncier than usual so I figured it wasn’t cooked yet, and left it in for longer. I’m not a fan of pork that’s not fully cooked, so I try to make sure it’s not too pink, but this just went way too far.

Leave a Reply

Your email address will not be published.