Holly Hill Inn’s Holiday Roulade of Pork Tenderloin
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 olive oil
- 1 Tbsp fresh ginger, minced (optional)
- 1/2 C dried cranberries
- 1/2 C dried apricots
- 1/2 C peeled and diced apple or pear
- 1/4 C apple cider
- 1 Tbsp Woodford Reserve or your favorite bourbon
- Salt and pepper to taste
Sauté 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 350º. 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 sauté 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 C bourbon, 1/2 C apple cider, 1 Tbsp coarse mustard or Dijon mustard. Reduce by half. Serves 8.