Pork Tenderloin Roulade with Bacon, Apple, and Gruyère
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By Appears in Cook's Country February/March 2019
To bump up the mild flavor of pork tenderloin, we worked from the inside out.
WHY THIS RECIPE WORKS
We wanted to create an ultraflavorful pork tenderloin recipe by packing the meat with a pungent stuffing. To stuff it without leaking, we butterflied the meat, meaning we sliced the tenderloin nearly in half lengthwise. We then pounded the ...
