Grape Stuffed Pork Loin Rolls

Thinly pound the pork tenderloins to roll around stuffing and to roast quickly. The sliced spirals, beautiful to serve, ensure nutty herbed stuffing in every bite.

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  • Makes: 32 servings
  • Prep: 45 mins
  • Roast: 25 mins to 35 mins 425°F
  • Stand: 10 mins

Grape Stuffed Pork Loin Rolls

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Directions

  1. Remove fat and paper-thin membrane from surface of tenderloins. Horizontally cut each tenderloin to, but not through, the opposite side. Open to expose cut surfaces. Cover with clear plastic wrap. Pound tenderloins with a meat mallet from the centers to the edges, making 12x8-inch rectangles.
  2. For stuffing, heat oil in a large skillet over medium-high heat. Add grapes, celery, pecans, shallots, garlic, 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary, 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme, 1/4 teaspoon salt, cardamom, and 1/4 teaspoon ground pepper. Cook and stir for 3 to 5 minutes or until shallots are tender. Remove from heat; cool 5 minutes.
  3. Add bread crumbs and enough brandy or broth to moisten stuffing mixture. Spread half of the mixture evenly over each tenderloin to within 1 inch of edges; roll each up from a short side and tie with string, if necessary. Place rolled tenderloins, seam sides down, on a rack in a shallow roasting pan. Rub cracked pepper and dried thyme or rosemary onto tenderloins. Lay a bacon slice lengthwise over each rolled tenderloin. Insert a meat thermometer into the center of one rolled tenderloin.
  4. Roast, uncovered, in a 425 degree F oven for 25 to 35 minutes or until thermometer registers 160 degrees F. Transfer to a platter. Cover with foil and let stand about 10 minutes at room temperature. Remove string; cut into 1/2-inch-thick slices.
  5. Meanwhile, combine flour, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Stir in half-and-half or cream, white grape juice concentrate, and the 3 tablespoons brandy. Cook and stir until slightly thickened and bubbly; cook 1 minute more. Serve with sliced pork rolls. If desired, garnish with additional grapes and/or thyme or rosemary sprigs. Makes about 32 slices. (Nutrition facts are per slice.)
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Nutrition Facts (Grape Stuffed Pork Loin Rolls)

  • Per serving:
  • 74 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 18 mg chol. ,
  • 80 mg sodium ,
  • 4 g carb. ,
  • 0 g fiber ,
  • 5 g pro.
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