Name: Pork Tenderloin Roulade with Pancetta, Pear, and Cheddar
Total time: 1 h 30 min
Ingredients: 3 ounces pancetta , chopped fine; 1 ripe but firm Bosc pear , peeled, halved, cored, and chopped; 1 shallot , minced; 1 teaspoon minced fresh thyme; 3 ounces sharp cheddar cheese , shredded (¾ cup); 1/2 teaspoon pepper; 2 (1- to 1¼-pound) pork tenderloin , trimmed; 1 1/2 teaspoons kosher salt; 1/2 teaspoon pepper; 1 tablespoon extra-virgin olive oil

Why This Recipe Works

We wanted to create an ultraflavorful pork tenderloin recipe by packing the meat with a pungent stuffing. To stuff it without leaking, we butterflied the meat, meaning we sliced the tenderloin nearly in half lengthwise. We then pounded the tenderloin to an even thickness before rolling it around a mixture of salty pancetta and sweet pears and tying it with kitchen twine. Cheddar cheese bound the pancetta-and-pear stuffing together while adding sharp flavor and richness.

Before You Begin

You will need an ovensafe nonstick skillet for this recipe.

Instructions

for the stuffing

Cook pancetta in 12-inch ovensafe nonstick skillet over medium heat until crispy, 5 to 7 minutes. Add pear, shallot, and thyme and cook until pear is softened, 4 to 6 minutes. Transfer to bowl and let cool for 10 minutes. Stir in cheddar and pepper. Wipe skillet clean with paper towels.

for the pork

Adjust oven rack to middle position and heat oven to 350 degrees. Cut tenderloins in half horizontally, stopping ½ inch from edge so halves remain attached. Open up tenderloins, cover with plastic wrap, and pound to even ¼-inch thickness.

Working with 1 tenderloin at a time, trim and discard any ragged edges to create neat rectangle. With long side of tenderloin facing you, sprinkle half of stuffing (scant 1 cup) over bottom half of tenderloin, leaving 1-inch border around edges. Roll tenderloin away from you into tight log.

Position tenderloins seam side down and tie crosswise with kitchen twine at 1-inch intervals to secure. (Stuffed tenderloins can be wrapped individually in plastic wrap and refrigerated for up to 24 hours.)

Sprinkle each tenderloin with ¾ teaspoon salt and ¼ teaspoon pepper. Heat oil in now-empty skillet over medium-high heat until shimmering. Add tenderloins and brown on all sides, 6 to 8 minutes. Transfer skillet to oven and roast until center of stuffing registers 140 degrees, 16 to 20 minutes. Transfer tenderloins to carving board, tent with aluminum foil, and let rest for 10 minutes. Remove twine, slice into 1-inch-thick medallions, and serve.