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Jorj Morgan

Rock n' Roll Pork Tenderloin

A versatile, bacon-wrapped masterpiece. Butterflied pork tenderloin is stuffed with Swiss cheese, blanched asparagus, and sun-dried tomatoes, then glazed with a tangy balsamic-ketchup reduction.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 2 1-pound pork tenderloins
  • 12 slices bacon
  • 9 slices Swiss cheese
  • 1 6-ounce jar julienned sun-dried tomatoes (packed in oil, drained)
  • 1 pound asparagus trimmed and blanched
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground pepper
  • 1/2 cup ketchup
  • 1/4 cup balsamic vinegar

Equipment

  • Kitchen Twine
  • Meat Mallet

Method
 

  1. Prepare the Pork: Preheat the oven to 375°F. Drizzle olive oil into a large baking dish. Butterfly each pork tenderloin by cutting lengthwise three-fourths of the way through (do not cut all the way through). Open like a book and place between sheets of parchment paper.
  2. Pound for Uniformity: Use a meat mallet to pound the tenderloins to a thickness of less than 1/2-inch.
  3. Layer the Foundation: Lay out the bacon strips on a piece of parchment paper to match the size of the tenderloins. Place the tenderloins side by side on top of the bacon. Season with salt and pepper.
  4. Stuff and Roll: Lay the Swiss cheese slices over the pork. Top with the drained sun-dried tomatoes and blanched asparagus. Roll the tenderloins and bacon tightly together, jelly-roll style.
  5. Glaze and Bake: Place the roll into the prepared baking dish. Stir together the ketchup and balsamic vinegar in a small bowl and brush the mixture generously over the bacon.
  6. Roast to Temperature: Bake for 45 to 60 minutes, or until a meat thermometer inserted into the center reads 145°F.
  7. Rest and Serve: Allow the pork to sit for 5 minutes before cutting into 1-inch slices.