Holly Hill Inn’s Holiday Roulade Of Pork Tenderloin
- Serves 8.
- 20 min
- 35 min
Submitted by Chef Ouita Michel
- 2 pork tenderloins
- 16 strips bacon
- 1 shallot, minced, or 2 Tbsp minced onion
- 1 rib celery, minced
- 1 Tbsp fresh ginger, minced (optional)
- 1/2 cup dried cranberries
- 1/2 cup dried apricots
- 1/2 cup peeled and diced apple or pear
- 1 Tbsp olive oil
- 1/4 C apple cider
- 1 Tbsp Woodford Reserve or your favorite bourbon
- Salt and pepper to taste
Recipe by Chef in Residence, Ouita Michel, Holly Hill Inn, Midway
Saute’ shallot, ginger, and celery in olive oil until just wilted. Add cranberries, apricots, and apple; cook together 2-3 minutes. Add apple cider and bourbon. Simmer until liquid has evaporated. Sprinkle with a little salt and pepper. Reserve. Filling can be made ahead.
Stuffing and roasting tenderloins
Preheat oven to 350 degrees. Lightly trim one tenderloin; remove the very narrow end. Gently butterfly the loin, cutting the length of the loin but not through it. Open cut loin like a book and gently pound with the heel of your hand. Season loin with salt and pepper. Spoon half the fruit filling onto the pork in an even rectangle across the bottom half of the loin. Roll the loin, tucking it together and enclosing the fruit filling. Lay out 8 strips of bacon, slightly overlapping each strip. Place rolled pork loin on the bacon and wrap bacon around loin. Tie in four places. Repeat for second loin.
Heat a large oven-safe saute’ pan and cook loins on all sides, crisping the bacon. Place pan in oven and roast 25-30 minutes. Remove and let loins rest 5 minutes before carving.
Optional: For a quick pan sauce, drain roasting pan of extra bacon fat. Add 1/4 cup bourbon, 1/2 cup apple cider, 1 Tbsp coarse mustard or Dijon mustard. Reduce by half.