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
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

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