Estate Dinners
Rock-and-Roll Pork Tenderloin
The Strategy:
We are taking a humble pork tenderloin and transforming it into a show-stopping architectural centerpiece. By meticulously butterflying and pounding the meat flat, we create a beautiful canvas to layer with Swiss cheese, vibrant sun-dried tomatoes, and crisp asparagus. Rolling the entire assembly tightly in bacon and roasting it under a tangy balsamic-ketchup glaze results in a perfectly contained, structurally stunning roast that yields gorgeous, mosaic-like slices.
Ingredients
- 2 tablespoons olive oil
- 2 (1-pound) pork tenderloins
- 12 slices bacon
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground pepper
- 9 slices Swiss cheese
- 1 (8.5-ounce) jar julienned sun-dried tomatoes in oil
- 1 pound asparagus, trimmed and blanched
- ½ cup ketchup
- ¼ cup balsamic vinegar
Instructions
- Preheat your oven to 375°.
- Drizzle the olive oil into a large baking dish.
- Lay the tenderloins onto your work surface. Butterfly each one by cutting lengthwise three-fourths of the way through—not all the way. Open each one as you would a book.
- Place the butterflied tenderloins between sheets of parchment paper or plastic wrap. Use a meat mallet to pound them to less than ½-inch thickness, then arrange them side by side to form a rectangle.
- Lay out the bacon strips on a piece of parchment or waxed paper to form a rectangle the same size as the tenderloins. You will have to cut some of the bacon strips in half to make them fit.
- Lay the tenderloins on top of the bacon.
- Season with salt and pepper.
- Arrange the cheese slices over the tenderloins.
- Cover with sun-dried tomatoes and asparagus.
- Roll the bacon and tenderloins around the filling, jelly roll style.
- Place the roll seam side down in the baking dish. The roll should hold together just fine, but if yours is a little bit loosey goosey, just tie it in a few places with butcher twine.
- Stir together the ketchup and balsamic vinegar. Brush the sauce over the roll.
- Bake until a thermometer inserted into the pork reads 145° for medium-rare, about 45 minutes to an hour.
- Let the roll sit for 5 minutes.
- Cut into 1-inch slices and serve!
Thing to Note:
Thing to Note:
Thing to Note: Stuff it up! This dish screams for creativity. Substitute the filling ingredients with whatever you find. Use goat cheese, mozzarella, smoked Gouda, or brie. In place of asparagus, use sautéed spinach, chopped zucchini, peppers, or onions. No sun-dried tomatoes? Feel free to use chopped artichoke hearts, olives, or hearts of palm. You can even theme your stuffed roll. How about mozzarella, pepperoni, and marinara sauce? Now you have a pizza-stuffed pork tenderloin!
The full recipe lives in the Vault
Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.
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The Heart of the Table
Serving a stuffed, bacon-wrapped roast is an undeniable act of devotion. It requires patience and a gentle touch to assemble, and presenting the beautifully carved, colorful slices to your guests speaks volumes about your commitment to creating an unforgettable, meticulously crafted experience at your table.
Neighborly Grace
- THE PRESENTATION: Present the glistening, bacon-wrapped roll whole on a heavy wooden carving board. Carve the first few 1-inch slices at the table, allowing your guests to marvel at the beautiful spiral of melted cheese, bright green asparagus, and rich red tomatoes inside.
- THE POUR: The smokiness of the bacon and the tang of the balsamic glaze call for a bold, fruit-forward red. Pour a jammy Zinfandel or an elegant Pinot Noir to complement the rich, layered flavors of the pork.
- THE VIBE: Sophisticated yet hearty. This is a dinner designed to impress, perfect for a crisp evening when you want to gather your closest friends around a truly spectacular, warming centerpiece.
