I figured this past weekend was as good a time as any to finally try my hand at roasting a stuffed Pork Tenderloin.

I wanted to be able to roll it like a London Broil, and slice it so you can see all the tasty stuffing and pork swirled like a pinwheel. For a first attempt, I think it came out pretty well. Next time I’d probably have the pork pounded a little thinner, and make the stuffing a little less chunky, but the flavour and juicy-ness was about perfect.

Here’s how it went down…

I started off the process by heading over to Acme to pick up a nice tenderloin. Since we live in a condo, I asked Corey the butcher if he could filet and pound out the loin for me, thus sparing our downstairs neighbours from having to hear me pound the pork at home.

You know how sometimes you write something, and when you read it you realize it sounds really dirty? Then you don’t change it because it makes you giggle?

Yeah, that.

Aaaaaanyways, I seasoned the pork, and spread a layer of apple stuffing, spinach, and dried cranberries on the pork. After that, it’s just roll, and wrap with a few slices of bacon, and you’re ready for cooking.

Stuffed Pork Tenderloin

Here’s the recipe:

Pork Tenderloin Roulade

Pork Tenderloin- approx 1.5 pounds, pounded thin

1 1/2 cups cubed bread (small cubes)

1 apple, peeled and diced

1/2 onion, minced

3/4 tsp ground sage

1/2 tsp each salt and pepper

1 handful of fresh spinach

3-5 slices of bacon

1/4 cup white wine

1 tbsp lemon juice

Sprinkle a pinch of salt on the inside of the pork.

Combine the bread, apple, onion, sage, pepper, and the remaining salt and spread evenly onto the pork.

Add the spinach and dried cranberries and roll your pork tightly, being sure to leave about an inch of bare pork at the top edge.

Wrap the loin with strips of bacon, leaving the seam at the same spot for each. Sear the pork over high heat in a cast iron fry pan on the seam side first, so that when you roll it over the bacon stays together. At this point you can use toothpicks to ensure it stays together.

When you have it seared on all sides, put it in the oven for approximately 30-40 minutes, or until the internal temperature reaches 160 degrees.

Let it rest at least 15 minutes, and slice.

Put the pan with the meaty juices on the stove on medium heat. Add the wine and lemon juice and reduce by about half. Taste for seasoning and salt and pepper as necessary. Pour over sliced pork.

Stuffed Pork Tenderloin