The Strategy
Rolling up a butterflied pork tenderloin with cheese and fresh veggies makes for a spectacular centerpiece, bless it. You'll want to roll it up nice and snug, like a sleeping bag, and tie it with butcher's twine if it feels a little loose. Brushing a sweet glaze over the outside keeps the meat moist and creates a beautiful, caramelized crust as it roasts.
Technique Summary
Butterflying and rolling a pork tenderloin around a colorful filling creates a beautiful pinwheel that cooks up perfectly even. A sweet balsamic glaze brushed over the bacon wrapping caramelizes into a sticky, savory crust.
Chef’s Checkpoints
- The roll maintains a tight, round cylinder shape with no filling spilling out from the sides.
- The outer glaze thickens into a sticky, deep red coating that clings to the pork.
- The meat juices run clear when the center is poked, indicating it has finished cooking.