The tenderloin is cut in half and stuffed with a tart berry jelly and cashews. It's folded back together and wrapped in bacon. It cooks on the grill or in the oven for about an hour.
Pork Tenderloin Roulade
2 pork tenderloins, cut in half lengthwise
12 oz of bacon (about 12 pieces)
Chopped Cashews (about 1 and 1/2 cups)
1/2 cup Blackberry Jam (you can use any dark, tart, berry jam)
2 tablespoons Balsamic Vinegar
There are two methods for this; on the grill or in the oven. Since it means less dishes and since we were making something else in the oven we went with the grill method. However the temperatures are the same for either method.
First Preheat the grill to around 325-350 degrees. Then take you pork tenderloin and split it lengthwise or butterfly it. In a small bowl combine the Jam and Balsamic together. Then line a sheet pan with tin foil and then lay the bacon across it. On top of the bacon lay the first half of a pork tenderloin. Then cover the face of the tenderloin with chopped cashews and then spoon on the Jam/Balsamic mixture.
Repeat this process two more times until the final half of the tenderloins is on top of the stack. Wrap the bacon over the sides and to the top of the roulade. Place toothpicks as needed along the top of the meat to hold the bacon in place.
Place the completed roulade on the grill for about 40 min or until the internal temperature reaches 150 degrees. Then increase the temperature of the grill and crisp the bacon. This should take about 10 min. You can do the same in the oven by increasing the temperature to 400 degrees for the same amount of time. Remove from heat and allow to rest covered for 15 to 20 min.
Slice and serve with your choice of side dish.