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Pork Tenderloin Roll with Cream Sauce

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Here we are in the middle of BBQ season and if you're like me you like to try something new on the grill. My husband and I decided to try and replicate a rolled pork tenderloin recipe and we like how it has turned out. The sun dried cream sauce was something I added the last time we made it and it really finishes the meat off nicely.

There are several tips I can give you that work well for us when grilling this recipe. Grill over indirect heat. It's important to check the internal temperature of the meat by using a meat thermometer. Remember as well that it's a good idea to allow your cooked meat to rest for about 5-10 minutes once it comes off the grill before cutting. During this time the meat juices will set, but also the meat will still cook a little more during this resting period.

Ingredients:
1- 1 1/2-2 pound pork tenderloin
4 tablespoons herb and garlic spreadable cream cheese
fresh spinach, enough to put a thin layer over cream cheese
4 large slices provolone cheese, or enough to cover meat
4 thin slices prosciutto
6 thin slices Genoa salami (hot or regular)
1 large garlic cloves, sliced very thing
1/3 cup sun dried tomatoes in olive oil, use a slotted spoon to take out of the oil
2 long green onions
kitchen twine
Method:
Cut pork tenderloin open as if you were unrolling a jelly roll. The meat will again be rolled up like a jelly roll once the filling are on.
Spread with cream cheese.
Top with fresh spinach.
Lay cheese on top of the spinach, making sure you have enough cheese to cover the whole area of meat.
Lay prosciutto and Genoa salami over cheese.
Place thinly sliced garlic over the meat.
Top with sun dried tomatoes
Top with sliced green onions.
Cut a long piece of kitchen twine. It's good to have a pair of extra hands to roll up the meat in jelly roll fashion. Once rolled, wrap the twine tightly around meat, starting at one end and wrapping every 1" to hold it all together. Secure end.
Place meat onto grill that is pre heated to 350º. Remembering to place it over indirect heat.
Every 10 minutes turn the meat to insure even cooking. We have found that the best and safest way to check for doneness it to use a thermometer. The internal temperature should be at 145º F. This will take approximately 40 minutes on the grill. I have not cooked this recipe in the oven but you easily could. Bake it in a 350º oven, uncovered for 40 minutes and then again check the temperature. I would also turn the meat.
Once meat is done, remove to a cutting board and lightly tent with foil. Allow to rest for 5-10 minutes.
Slice and serve with sauce.
Ingredients for cream sauce:
1 tbsp olive oil
1 garlic clove, crushed
1 cup cream
2 tbsp sun dried tomatoes, again, use a slotted spoon to take out of the oil
Method for sauce:
Heat oil over medium heat and add garlic. Saute for one minute.
Add cream and sun dried tomatoes.
Allow to come to a slow boil and then turn down to simmer and thicken. This will take about 10 minutes on simmer.
Keep warm and then heat to hot to serve over meat.