Judging by the absolutely ridiculous number of goat cheese posts on this blog, you’d probably think it was my favorite cheese. It’s definitely up there, but if I had to pick a favorite cheese (and I hope I never have to do that because, man, do I love cheese) it could very possibly be smoked gouda. It is just so absolutely delicious and complements so many other flavors.
Know what else complements so many other things? Bacon. I think you could add it to pretty much anything and it would taste better. Hell, one of the best chocolate places, Vosges, has a new applewood smoked bacon and smoked salt chocolate bar.
Tonight we had a pork tenderloin stuffed with smoked gouda and bacon. This is a meal that my husband and I both really enjoy but I rarely make because it’s not especially good for you. However, Tom got bacon from the butcher (aka best bacon ever), so how could I say no?
Pork Tenderloin Stuffed with Smoked Gouda and Bacon
Serves 4 if you are being good, 2 if you are being oinky ;)
1 (about 1 lb.) pork tenderloin
1/4 lb. bacon, chopped
3 oz. smoked gouda, shredded
fresh or dried parsley, to taste
fresh or dried sage, to taste
salt and pepper
olive oil (optional)
Cook the chopped bacon in a skillet and remove with a slotted spoon.
Butterfly pork tenderloin and pound slightly to thin it out. Sprinkle with salt, pepper, sage and parsley. Top with the gouda and the cooked bacon.
Starting at one end, roll the pork tenderloin up end to end (or tri-fold it, like you would a letter). Secure with kitchen twine or toothpicks.
Here is where you have a couple options:
~ Sprinkle salt and pepper on the rolled up tenderloin and roast it in the oven until done (I do 140ish, I like my pork just a little pink and it will cook a little more when it’s out of the oven).
~ Rub the tenderloin with a little olive oil, salt and pepper. Sear it in a hot pan to brown on all sides, and then put it in the oven to finish cooking.
~ Sprinkle salt and pepper on the rolled up tenderloin and sear it in the super-delicious bacon fat to brown on all sides, and then move the skillet to the oven to finish cooking.
After you remove the tenderloin from the oven, put it under a foil tent to rest for about 10 minutes before slicing it.
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