Pork Tenderloin Roulade with Pancetta, Pear, and Cheddar

Name: Pork Tenderloin Roulade with Pancetta, Pear, and Cheddar
Yield: Serves 4 to 6
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

Main Courses
Fruit
Cheese
Pork

By Morgan Bolling ･ Appears in Cook's Country February/March 2019

To bump up the mild flavor of pork tenderloin, we worked from the inside out.

SERVES 4 to 6

TIME 1½ hours

Pork Tenderloin Roulade with Pancetta, Pear, and Cheddar

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