Ricotta - herb stuffed pork tenderloin

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I don't CARE if it's 80 degrees today, warmer than our summer was, I want to roast something.  I found whole pork tenderloin on sale today, and that got me started.  I've added herbs and vegetables, and thought to bind that all together with ricotta - let's see how it goes.

The filling is resplendent with fresh herbs, and studded with garlic and baby spinach.  During roasting the tenderloin is wrapped with bacon to keep it moist.  I served this with some simple pan-roasted potatoes and with the braised red cabbage from the previous post.

THE RECIPE

3-4 # Pork tenderloin, roll cut lengthwise
Salt and pepper, to taste
Several dashes Worcestershire sauce
8-10 slices bacon
Twine for tying the roast

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The roll cut is achieved by opening up a flap evenly across the bottom of the roast lengthwise (fat cap up, if you haven't trimmed it) then filleting across evenly, in series, "unrolling" the rest of the tenderloin just like you are rolling out a mat, slicing along that same cut lengthwise, keeping your knife precisely parallel to the cutting board.  My roll was a bit thick in places but opened up to about 18 inches long.  You can level out any "bumps" or thick parts with a mallet.  Season both sides with Worcestershire sauce, salt and pepper, roll back up and set aside on a plate.  Meanwhile, prepare the filling.


1 cup baby spinach leaves, chiffonade
1/2 bunch flat leaf Italian parsley, chopped
1/2 bunch basil, chiffonade
2T thyme leaves, chopped
2 shallots, minced
2 large cloves garlic, minced
20 pieces sun dried tomatoes, reconstituted in hot water and minced
6 mushrooms, minced
1 cup ricotta cheese
1 egg, lightly beaten
1/4 - 1/3 cup plain bread crumbs, as needed for binding
Salt and pepper, to taste

Let the ricotta cheese come up to room temperature and blend all ingredients.

PREP

Preheat oven to 450 degrees Fahrenheit.

Unroll the pork tenderloin onto a cutting board; spread the stuffing mixture generously over the roll but keep the last 3/4  inch clean all the way around.  Roll the tenderloin up slowly, applying some tension to eliminate empty pockets.  Leave the flap side down.  Wrap the roast with several turns of twine, pull to form the roll and tie off.

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Wrap the roast with bacon.

Ready for the oven.

ROASTED POTATOES
3-4 white rose potatoes, cut into eighths
Drizzle olive oil
Cracked pepper

Place the rolled roast in an oven-proof pan alongside potatoes.  Drizzle the potatoes with oil and sprinkle with pepper.

Roast at high temp for 10 minutes then reduce heat to 325.  Roast until internal temperature reaches 145 degrees Fahrenheit.  Remove and let rest for 10 minutes.  Slice and serve with the potatoes and pan drippings or whole grain mustard.