Take ea cherry and cut in half around the pit, twist the cherry in order to separate the halves, once separated pull the pit from the cherry and discard it.
Cut cherry into quarters.
Mix cherries with fresh rosemary, thyme, and almonds.
Season this filling with a little salt and pepper.
Dry off pork tenderloin using a paper towel. Trim off silver skin (tendons) and excess fat and set aside as the pork scraps.
Trim the meat from the tenderloin.
Once tenderloin is both trimmed and dried butterfly the meat. Use your knife to make small incision about a half a inch from the bottom of the tenderloin. Do this process lengthwise so that when you roll out the pork you are left with what will resemble a sheet of paper. Once you have made the incisions slowly cut the pork while also rolling the tenderloin away from the knife. Do not cut all the way through. You do not want any holes in your tenderloin.
Take the pork scraps and trim them even more. Only want pork meat, not the fat. Place the meat in a blender or food processor with the cream or milk, just enough to create a paste. This will act as the glue to hold the roulade together.
Now that you have the filling, the pork sheet-ed, and the pork glue you are ready to assemble the roulade.
Take the pork tenderloin and lay it out flat and season both sides with salt and pepper.
Place the filling in the center of the pork tenderloin and spread it out edge to edge
Once the filling is in place, begin to roll the tenderloin and filling together into a log shape, the end result should resemble a pinwheel known as a roulade.
Take your bacon slices and lay them out in a parallel, flat lines so that they slightly overlap, using a spatula apply a thin layer of the pork spread, glue, to the bacon. This will keep the bacon attached to the tenderloin.
Now place tenderloin at the end of the bacon and roll it into a log shape.
Place your roulade in the refrigerator and let it sit for 1 hr. This will allow it to tighten.
After 1 hr, cook the roulade in a medium sized saute pan with oil and preheat your oven to 350F.
Brown the outside of the roulade, but do not burn, then place the roulade on a resting rack on the sheet pan to cook in the oven for about 20- 25 mins or until it reaches its internal temp of 125 F.
Let the tenderloin sit for 2 mins before slicing, this will allow the juices to redistribute and keep it moist.
Serve the roulade with roasted tomatoes and a green salad. Enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (448g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 142 (26%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 291.2mg||90 %|
|Sodium 388mg||13 %|
|Potassium 1760.7mg||46 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 92.5g||132 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 538
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