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From Guest Blogger: Ann Araps Sitler- HNG Meats General Manager
Rolled Up Pork Tenderloin
I love my grill and am easily pleased by a simple salt and peppered 100% grassfed burger any day, but sometimes I feel the need to mix it up. Pork tenderloin is a favorite cut of mine… small enough for 2-4 people, delightfully tender, and fairly uniform in shape. The shape is what makes it fun to cook and present. It is surprisingly simple to filet it open, line it with seasonal goodies, and roll it up. The result is a beautiful spiral of meat, cheese, and anything else you please.
Rolled Pork Tenderloin
- 1 – 1 lb pork tenderloin
- 1/3 cup chopped greens (spinach, watercress, kale, anything fresh)
- ¼ cup chopped onion
- 4 cloves garlic chopped
- 1/3 cup chopped or shredded cheese (Looking Glass Drovers Rd is a favorite)
- 1 T. olive oil
- Salt and pepper
Directions: Butterfly the pork tenderloin, leaving some space on either end to tuck (make a ½ inch deep cut 2” from the top of the pork tenderloin along one side down to 2” from the bottom or to the point where is starts to thin. Pull the tenderloin apart and continue to cut along the side until the whole thing laid out is ½” thick). Rub the outside with olive oil and salt and pepper. Pan sear or grill for 30 seconds/side on medium high heat. Remove from heat and set aside. Mix your greens, onions, garlic, and cheese. Add a dash of salt and pepper. Spread the mixture over the opened pork leaving 1” around the edge. Roll lengthwise, tuck in the ends, and tie with butchers twine. Grill for 20 minutes on low heat or bake at 375 for 20 minutes. Let it sit at least 5 minutes before slicing.
Play with all different types of fillings for your pork tenderloin. Some suggestions are apples and goat cheese in the fall, shredded beets and sweet potato in the winter, or garlic scapes and brie in the spring.