Have you ever attempted to stuff a pork tenderloin? I hadn’t but had been thinking about it for awhile. Yes, I actually think about things like pork tenderloin and bacon and cheese and how they might work out all rolled up together. Usually I’m thinking about these things when I’m out for one of my solo runs. Isn’t it natural to spend your time exercising and thinking about all the food you’re going to eat as soon as you’re done? Some people try to solve world problems… I try to solve dinner problems!
Do you brown up your roast before you put it in the slow cooker? I just can’t bring myself to make the mess or take the time. I was worried about how this might turn out but you can see I think it turned out kind of pretty! Nice and brown with a bit of crust! Perfect to me! Plus since it was stuffed I was worried about the stuffing melting and leaking out if I heated it up too much on the stove first. I wanted to keep every bit of bacon and cheese in there!
Now for how to actually stuff the roast? I’m no expert in this but I actually found it pretty easy. I googled and there was no shortage of photo illustrations and videos so I will spare you the recreation. Basically you will start about 1/3 of the way from the bottom of the roast and cut across the width but not all the way through. Then you can fold it open like a book and starting in the center cut the remaining third in half but again not all the way through. Then you will basically be able to open it again and your roast will resemble a pamphlet.
Now stuff away! Place the bacon, goat cheese and honey right down the middle. Then start with one end and roll! You may have to tuck in the filling a little as you go. You can get fancy here and tie it all up with cooking twine. Or you can realize you have never owned cooking twine in your life and improvise with toothpicks. Just make sure you count how many toothpicks you used so you can take the same number out before serving!! We don’t want any eating injuries going on here!
You might think that after giving you bacon and cheese here that I would be done. But nope. I really wanted to take this a step further and give it a nice warm, sweet, buttery, savory sauce. This will just take a couple minutes to whip up right before you serve. It will totally make the pork melt in your mouth!
- 1 to 1½ pound pork tenderloin
- 3 strips bacon - cooked crispy
- 4 oz goat cheese, sliced or crumbled
- 1 tablespoon honey
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 6 tablespoons butter
- ½ cup apricot preserves
- ½ teaspoon dried sage
- ½ teaspoon salt
- Cook bacon in microwave for about 1 minute per slice (or per your preferred method) until crispy
- Drain and let cool
- Butterfly pork roast (see description above)
- Place bacon strips, cheese, and honey down center of pork and roll
- Secure with twine or toothpicks
- Place roast in crock and sprinkle with thyme, salt and pepper
- Cook over on low for 6-8 hours until pork is fully cooked
- Cut cold butter into 6 slices
- Place in skillet over medium high heat
- Whisk as butter melts and starts to develop little brown specs and a nutty smell
- Quickly whisk in sage and salt and remove from heat before it begins to burn
- Whisk in apricot preserves
- Pour over cooked and sliced pork and serve