Roulade of Pork Tenderloin with Sundried Tomatoes and Herbs.

This is a dish I'm particularly proud of. I had been thinking about trying to make Roulade for while and as I was running around today I decided on how I would fill it. Tender and moist with intense flavors of the sun dried tomatoes and herbs, but still allowinf the meatiness of the pork come through. Really wonderful!


1 fresh pork tenderloin trimmed, silver skin removed about 14 ounces.
3-4 medium garlic cloves, minced.
1 large shallot, minced.
2 tbsp chopped basil.
1/4 tsp fresh thyme leaves.
2-3 tbsps marinated sun dried tomatoes, Julienne cut.
1-2 tbsps chopped Italian parsley.
1 tbsp extra virgin olive oil.
2-3 tbsps grape seed oil for sautee'.
1/2 cup dry white wine.
1 cup Chicken broth.
Cold butter pieces.
Salt and pepper.


Filet the tenderloin. Using a sharp knife make a slice lengthwise about one third of the way in opening up the flap created. Turn the tenderloin and make a similar slice and unfold. This will make a flat even piece.

Pre-heat oven to 350 degrees.
Season the pork with salt and pepper.
Drizzle the pork with the olive oil.
Place 2 tbsps of the tomatoes and some of the garlic along the long edge of the pork nearest you. Roll the edge of the pork tightly over the tomatoes.
Sprinkle the remaining garlic, shallots, and herbs over the rest of the pork. Reserve some of each for the sauce.
Roll the pork tightly and tie with cooking twine.
Brown the tied tenderloin in a hot pan.
Place in center of oven for 18 minutes.
Allow to rest 5 minutes. The pork should be slightly pink.

Pan Sauce.
In the pan used to brown the pork.
Add the wine, shallots, and garlic. De-glaze the pan scraping all the brown bits up for flavor.
Add broth and last tbsp of tomatoes and herbs.
Allow sauce to reduce stirring frequently. Add more broth as needed.
When sauce begins to thicken add butter pieces to finish.
Salt and pepper to taste.

Slice the tenderloin and plate with the sauce.