This is a delicious and easy way to spread some jam good love! It takes no more than an hour to prepare, cook, rest and dish up! So it's definitely worth a try and let me tell you, it is TASTY, not to mention a show stopper! Hope you enjoy this jamtastic recipe.
1 pkg of pork tenderloins (Swift Premium Pork Loin Tenderloin Whole)
5 oz goat cheese (Kirkland Signature Fresh Goat Cheese) - substitute cream cheese, brie, crumbled feta, shredded melty cheese
Miscellaneous veggies: I used 1 1/2 c. sliced mushrooms, 1 c. chopped kale, 1/4 large onion diced, 1/2 of a peeled green apple diced. (you could substitute spinach, frozen peas, chopped broccoli, bell peppers, sliced brussles sprouts, chard, etc... anything you have on hand that needs to be used up)
Red wine vinegar (could substitute wine (red or white), apple cider, water, lemon juice, any vinegar)
Herbs: I used 2T. chopped fresh chives and 3 sprigs of thyme (dried can be substituted, just use half as much or less depending on your tastes)
Jam (Kelle B's Balsamic Fig & Onion Chutney) - any jam would work here, something thick, not runny. Other jams that could be used: Bourbon Apple Butter, Cherry Chipotle Balsamic, Plum Jalapeno, Sweet Wild Blueberry)
Seasoning Salt (Kelle B's 'Shroom Salt)
1. Cut skinny ends off of the 2 small tenderloins and reserve for other recipe! Cut tenderloins lengthwise in half but don't go all the way through so you can butterfly the loin and it will make one large piece; you are making it into an "open book." Use a heavy skillet or a meat tenderizer to pound out the loin so the whole piece is roughly 1/2"-3/8" thick all over... be gentle but firm!
2. Prep veggies that you plan on using and saute in some olive oil and/or butter until just tender or to your liking. I added in a splash of red wine vinegar here and some 'Shroom Salt.
3. Mix 5 oz. of cheese with herbs and set aside (fresh or dried: blends like Italian Seasoning or Herbs de Provence would both work well here)
4. Open butterflied loin sprinkle with 'Shroom Salt; slather a thin layer of jam over the loin; spread (as best you can) a layer of the cheese mixture; put a layer of the vegetable mixture over the cheese mixture.
5. Roll the loin and place in snug fitting greased pan. Sprinkle more 'Shroom Salt over the rolled loins and slather with jam.
6. Roast in a preheated oven at 400F degrees until the inner temperature of the rolled loin is 145F degrees or around 30 minutes or the juices run clear.
7. Let the loins rest under tented foil and drain off the drippings into the remaining vegetable mixture that's left in the saute pan. Add a tablespoon or more of jam, a tab of butter, and a splash of wine or vinegar to make a quick pan sauce. Bring to a boil and simmer until slightly thickened. This will take NO TIME AT ALL, so watch it carefully!
8. Slice and place triumphantly on your plate and top with pan sauce. Way to go! You are now a fancy chef! ENJOY!
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- Tags: artisinal jams, chutney, cookin with kelle b, cooking with jam, costco, fig & onion, fruit butter, garlic, goat cheese, good eats, jam, jam good, jam good eats, jam in recipes, jelly in recipes, kale, kelle b cookin', kelle b jammin, mushroom, oven roasted, pan sauce, pork, pork roulade, pork tenderloin, roulade, shroom salt, spread the love, use what you've got, vinegar, waste not want not