Pear & Pancetta Rolled Pork Tenderloin
Author: 
Recipe type: Direct heat
Serves: 4
 
Ingredients
  • 4 ounces pancetta or unsmoked bacon, ¼-inch dice
  • ¼ cup diced yellow onion, ¼-inch dice
  • 1 Bosc pear, peeled and ¼-inch dice
  • 2 cup spinach chopped
  • 2 ounces grated Gruyère (or Swiss) cheese
  • One 1-1/2 pound pork tenderloin, trimmed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  •  -
  • Extras:
  • Kitchen string
Instructions
  1. In a medium skillet, saute pancetta until cooked but not crisp. Remove from pan with a slotted spoon leaving the rendered fat. Return skillet to the heat and saute the diced onions and pear for 3 minutes until soft. Add in the spinach and saute until wilted. Remove from heat, stir in the pancetta and allow the mixture to cool to room temperature. Once completely cooled, stir in the grated cheese. Taste and adjust seasoning with salt if necessary.
  2. Butterfly the tenderloin by cutting a slit lengthwise, but not all the the way through, down the center of the meat. Unfold the tenderloin so it lies flat. Repeat on each half so that you have four lengths that are still attached. unfold these as well.
  3. Lay a piece of plastic wrap a little longer that the tenderloin on the cutting board. Place the tenderloin on top, cut-side up, and cover with another piece of plastic wrap. Using a meat mallet or a small heavy pan, flatten to ¼-in. thickness.
  4. Remove plastic wrap. Evenly distribute the filling over the tenderloin and press down gently. Starting with a long side, roll up the tenderloin like a jellyroll. Secure the roast with kitchen string by tying every 1-1/2 to 2-inches. Season all sides with salt and pepper.
  5. Set up grill for direct cooking over medium-high heat. Brush and oil grate when ready to start cooking. Place pork seam-side down on the grill. Cook for 5 to 6 minutes on each side (four sides) for a total of 20 to 25 minutes or until internal temperature registers a minimum of 140˚F (medium rare) and up to 155˚F (medium). Transfer to a cutting, loosely tent with foil and let the tenderloin rest for 5 minutes; the internal temperature will increase another 5˚F.
  6. Remove strings and cut into 1-inch slices. Serve hot or on a buffet table at room temperature.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/pear-pancetta-rolled-pork-tenderloin/