Grilled Pork Tenderloin Roulade

In case you haven’t noticed based on my recipes so far, a few of my favorite things are shallots, walnuts, goat cheese, and thyme has to be one of the greatest fresh herbs known to man. If you happen to be crazy and not like it, you can use rosemary in this recipe instead and I bet feta or Gorgonzola would also be a good substitute for the goat cheese. I love to serve this on a warm spinach salad for a light summertime dinner. You could throw it on the grill outside or do it on the stove top, either way you will love this simple, fresh and delicious pork recipe. This recipe is once again brought to you by my handy dandy Cooking Light subscription.

  • 1 pound pork tenderloin, trimmed
  • 1/4 cup chopped shallots
  • 1/4 cup crumbled goat cheese
  • 3 tbsp walnuts, chopped and toasted
  • 2 tsp fresh thyme, chopped
  • salt
  • pepper
  • cooking spray

Prepare grill to medium heat. Slice tenderloin lengthwise, cutting to but not through other side. Open halves, lay tenderloin flat, place tenderloin between two sheets of plastic wrap. Pound with a mallet until tenderloin is 1/2 -inch thick.

Sprinkle shallots, cheese, walnuts and thyme on tenderloin.

Roll up the tenderloin starting with the long side, secure at 1-inch intervals with twine. Sprinkle with salt and pepper.

Coat grill with cooking spray and place pork on grill. Grill for about 30 minutes or until internal thermometer reads 155F, turning after 13 minutes.

Remove from grill; lightly cover with foil. Let stand 10 minutes, cut into 8 slices, yield 4 servings.

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