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.
Fat: 9.6g (sat 3.1g,mono 2.7g,poly 3.1g)
MacGourmet Rating: 3 Stars
Labels: cooking light, goat cheese, pork, roulade, shallot, stuffed, tenderloin, thyme, walnut