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Pear & Pancetta Rolled Pork Tenderloin

September 18, 2014 By

pear and pancetta tenderloin pi

As I mentioned last week, I am getting excited by fall flavors. Running with that theme, I have stuffed this pork tenderloin with pears and pancetta – which is the Italian version of unsmoked bacon. Seriously, what’s better than pork stuffed with more pork?! Some spinach and Gruyère cheese round out the filling.

This one takes a little bit of prep work, but it’s not that difficult – plus there is the added bonus of getting a little aggression out by pounding the meat flat. To save time in the evening, the prep can be done ahead in the morning or even the day before. Just store it covered in the fridge and when dinnertime rolls around,  just remove it from the fridge while you fire up the grill and it’s ready to eat in under 30 minutes!

Pear & Pancetta Rolled Pork Tenderloin

serves four

4 ounces pancetta or unsmoked bacon, 1/4-inch dice
1/4 cup diced yellow onion, 1/4-inch dice
1 Bosc pear, peeled and 1/4-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
1/2 teaspoon freshly ground black pepper

Extras:
Kitchen string

Method:
Direct heat

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.

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.

flattened pork tenderloinLay 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 1/4-in. thickness.

stuffed and rolled tenderloinRemove 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.

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.

Remove strings and cut into 1-inch slices. Serve hot or on a buffet table at room temperature.

Pancetta-Pear Pork Tenderloin

Save Print
Pear & Pancetta Rolled Pork Tenderloin
Author: Jeff Parker
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.
3.5.3208

Cheers and Happy Grilling!
~ Jeff

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Filed Under: Pork Tagged With: bacon, direct heat, pancetta, pears, pork tenderloin, stuffed meat, stuffed pork

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Comments

  1. teresasfamilykitchen says

    September 19, 2014 at 12:21 pm

    All I can say is YUM!

  2. Tux of Brooklyn Homemaker says

    September 21, 2014 at 9:33 am

    Wow this sounds absolutely phenomenal.

    • Jeff Parker says

      September 23, 2014 at 5:53 pm

      Thanks, buddy! I just spent some time hanging out on your blog… LOVE IT! Keep up the great work! Cheers – Jeff

  3. kandee2013 says

    September 22, 2014 at 12:06 pm

    Ooooh ya … what’s better than pork on pork with a side of pork … well done Chef Jeff 🙂

    • Jeff Parker says

      September 23, 2014 at 5:52 pm

      Thanks, Doug! I always love to hear your thoughts. Go eat some great food, buddy! Cheers

      • kandee2013 says

        September 24, 2014 at 11:28 am

        “Honey ? … guess what’s for dinner !!!” 🙂
        Staying hungry Chef Jeff !! 🙂

  4. Zoe Bordelon says

    November 7, 2014 at 2:18 am

    Wooow – impressive!

    • Jeff Parker says

      November 10, 2014 at 10:15 am

      Thank you, Zoe! 🙂

Trackbacks

  1. Porc fourré à la poire et lardon / Pear and bacon stuffed pork | Zoe in the Kitchen says:
    March 21, 2015 at 6:00 am

    […] (photo du blog) […]

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