Tuesday, November 27, 2012
Bacon and Gouda Stuffed Pork Tenderloin
This is one of those dinners that you save for a special occasion. It is delicious and amazing, and pretty easy to make. It would be perfect if you are having guests, you could roll up the tenderloin and sear it, then it bakes for 40 minutes. This is the kind of meal I like to serve when having guests, because you aren't running around like a mad woman when they come in. You can relax and serve them a drink and chat while the potatoes and pork are in the oven baking and with a simple salad this is a complete meal.
The herbs add the perfect seasoning to the tenderloin and of course, the gouda and bacon take it to a whole different level. This recipe does not disappoint and was a favorite in our house.
Source: elly says opa!
1 Pork Tenderloin, 1 lb.
1/4 pound of Bacon, thick-cut, and chopped, about 5 slices
3 oz. of Smoked Gouda
1/2 teaspoon of Dried Parsley
1/2 teaspoon of Dried Sage
1/4 teaspoon Pepper
1/8 teaspoon of Salt
First, pre-heat your oven to 375 degrees.
Now, place a skillet over medium heat and cook the bacon until done, about 5-7 minutes. Remove with a slotted spoon and place on a plate lined with a paper towel. Set pan aside.
Next, butterfly your pork tenderloin and pound it slightly to thin it out. Season it with the parsley, sage, salt and pepper. Top with the gouda and bacon.
Now, roll the pork tenderloin up and secure with twine or toothpicks, tri-fold like a letter.
Next, place the skillet with the bacon drippings back over medium-high heat. When hot, sear the pork tenderloin on each side, 2-3 minutes on each side, until it is brown.
Finally, place in the oven for 35-45 minutes until fully cooked. My oven needed about 40 minutes.
When the tenderloin is done, remove from the oven and make an aluminum tent over the skillet and let the pork rest for ten minutes before slicing.
The Barbee Housewife