Grilled Pork Tenderloin Roulade

  • carolfitz Posted: 09/22/09
    Worthy of a Special Occasion

    Chosen because we had everything on hand (bountiful thyme this summer). Made to recipe. Combined the shallots, walnuts & thyme in the mini-chop, then added the cheese. Browned on all sides, turning more than twice. Served with CL's warm brussels sprouts with apples. Very nice.

  • Chopalua Posted: 09/11/09
    Worthy of a Special Occasion

    I'm not sure why the two previous reviewers gave this recipe low marks. I used the exact same ingredients and grilled over charcoal with smoke chips. Added sea salt and pepper to exterior surface after periodically rolling it a couple times over the grill. The key is to let the loin rest after grilling. Key points that differed from the recipe is that I butterflied the loin into thirds, rather than half, so that I had enough meat to roll. Additionally, I did a chain stitch tie around meat, rather than individual string ties. This held the roulade nicely. I paired this dish with scallion and potato pancakes. Simple and elegant meal for company or Sunday dinner. Last point, my husband understands cuts of meat and was hesitant on whether this would turn out. Much to his surprise, it was tender and flavorful.

  • StewratK Posted: 06/21/10
    Worthy of a Special Occasion

    Made this for father's day dinner last night. Excellent! Received rave reviews from my husband and our guests. The flavors melded together nicely and the pork was tender.

  • trophymomha Posted: 05/12/10
    Worthy of a Special Occasion

    Loved the flavors in this recipe and it was very easy to prepare. However, the reason I didn't give it 5 stars was because the meat turned out a little dry. I think I may have overcooked it a little. It was not as pink inside as in the picture. Next time I might try roasting it in the oven like a beef tenderloin and see if it comes out more tender and juicy. Will definitely make again.

  • albobier Posted: 12/30/09
    Worthy of a Special Occasion

    Very good pork tenderloin, however, I would recommend a few more spices to liven it up.

  • DeeMonty Posted: 09/07/09
    Worthy of a Special Occasion

    The method is a great idea and will produce an amazing entree, I am sure of it! I love all the ingredients of the filling individually, but I didn't think they meshed great together. I look forward to trying this one again with some different filling. 5 stars on the method though.. THANK YOU!

  • MWhets Posted: 09/30/09
    Worthy of a Special Occasion

    My husband and I made this together on a weekend together, and loved it. Agree that key to the recipe is letting it rest, and making sure that the pork is pounded out enough to roll - this is a lot of filling for a 1 pound tenderloin. We served with roasted butternut squash and a good bottle of Zin. Will serve this to guests this fall.

  • wcnancy Posted: 09/02/09
    Worthy of a Special Occasion

    The flavors didn't really come together for us. I tasted pork, goat cheese, thyme and shallots individually, but the ingredients didn't really meld. Also, be sure to pound out the tenderloin enough so that you can roll it. I pounded it to a 1/2" thickness and didn't have enough pork to work with at first.

  • crimegirl Posted: 09/16/10
    Worthy of a Special Occasion

    Normally, I would never think you could go wrong with a pork tenderloin. However, the flavors simply did not come together. I was really very surprised at how bland it turned out. We won't be making this one again.

  • al2nc25 Posted: 09/18/10
    Worthy of a Special Occasion

    This was so tasty and can easily be made on a weeknight, but can also be served at a dinner party. I followed the recipe but made and used more of the cheese mixture.

  • TastyMeals Posted: 08/23/10
    Worthy of a Special Occasion

    This was delicious and very easy to make. Definitley could and will serve to guests. It took just over an hour from start to finish. Served with wild rice and salad.

  • hopey123 Posted: 01/06/11
    Worthy of a Special Occasion

    I revamped this recipe completely! I sauted diced onion and garlic..cooled a bit then added 1 tb of sundried tomatoe pesto and 1/2 cup of drained frozen spinach,,placed in the middle, sprinkled some feta and secured with twine. I seasoned the outside of the pork with olive oil, S &P and some garlic powder..preheated oven to 400. seared the tenderloin on both sides then popped in the oven for 15 min let stand and WOW! yummy stuff:) served with roasted brussels and porta mushrooms! completely different than the recipe but gave me inspiration!

  • Gordon17 Posted: 06/26/11
    Worthy of a Special Occasion

    This was a controversial dish. Personally I thought it was delicious and the nuts in the middle addedd a great texture as did most of the guests. However, my parents didn't care for the flavors and texture. Despite the few ingredients, it was a lot of work.

  • MeghanRyan Posted: 10/18/11
    Worthy of a Special Occasion
    Quincy, MA

    A great base recipe that can be used for a weeknight dinner or a special occasion. And it is SO versatile allowing you to use whatever is in your pantry. I've made this with arugula, sun dried tomatoes, goat cheese and shallots; tonight I am making it with spinach, dried cranberries, goat cheese and carmelized shallots.

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