Look no further for a main dish to feed a crowd loaded with rich flavor and woodsy herbs! Our North Woods Steak Salt is sprinkled into the pork, infusing it with celery and rosemary, perfectly complimenting a mouth-watering filling of caramelized onions, goat cheese and bacon.
Serves 8-10
Ingredients:
- 2 pork tenderloins
- 1 package of bacon (about 10 slices)
- 1/2 log goat cheese (about 4 oz)
- 1 large red onion, thinly sliced into rounds
- 2 tablespoons salted butter
- SKORDO North Woods Steak Salt, to taste
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme, chopped
- Butcher's twine
Instructions:
- Preheat the oven to 375 °F.
- Cook the bacon. In a skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain. Wipe skillet out.
- Caramelize the onions. In the same skillet used for the bacon, melt the butter over medium heat. Add the sliced red onion and cook, stirring occasionally, until the onions are soft and caramelized. This should take about 10-15 minutes. Remove from heat and set aside.
- Prepare the pork. Butterfly each pork tenderloin by slicing it lengthwise down the middle, being careful not to cut all the way through. Open the tenderloins like a book. Sprinkle the inside of each tenderloin with North Woods Steak Salt.
- Assemble the filling. Crumble the cooked bacon and spread it evenly over the inside of each tenderloin Add a layer of caramelized onions on top of the bacon. Crumble the goat cheese over the onions. Sprinkle chopped sage and thyme over the cheese.
- Roll and tie the pork. Carefully roll up each tenderloin, starting from one long side, to enclose the filling. Secure the rolled tenderloins with Butcher's twine, tying a knot every 1.5 inches to keep them closed.
- Bake the pork. Place the tied pork tenderloins on a baking sheet or in an oven-safe dish. Bake for 45 minutes, or until the internal temperature of the pork reaches 145°F.
- Remove the pork from the oven and let it rest for 5 minutes. Cut and remove the twine, then slice the tenderloins along the lines where the twine was tied.
- Serve warm and enjoy!
