Dutch Stuffed Pork Tenderloin (Varkensrollade Met Gehaktvulling)

Preparation

A roulade is perfect for a larger group, especially when there's something to celebrate! Prepare the roulade a day in advance and store it covered in the refrigerator.

*This recipe originally ran in the Netherlands on HexClad.eu.

1. Cut the pork lengthwise to create a rectangular piece of meat. Lay it flat and, if necessary, pound lightly with a meat mallet to an even thickness, about ¼-inch/½-centimeter thick. Season the meat with salt and pepper on both sides.

2. Prepare the filling: Press or grate the garlic. Finely chop the herbs. Mix the garlic, herbs, breadcrumbs and egg with the minced meat. Season with salt and pepper.

3. Shape the minced meat mixture into a roll and place it on the pork. Roll the pork around the meat filling.

4. Lay out the bacon on a cutting board, overlapping slightly. Spread a thin layer of mustard over them. Place the pork roll on top and roll it up in the bacon. Tie with kitchen twine.

5. Store the roulade in the refrigerator until ready to use. Remove from the fridge 1 hour before baking.

6. Preheat the oven to 350°F/180°C. Place the roulade on the rack of a HexClad Small Hybrid Roasting Pan and drizzle with oil. Roast for about 1 hour and 20 minutes until nicely browned and cooked through. Let the roulade rest for 10 minutes before slicing.

NOTE To serve, pair this with cranberry sauce, baby potatoes and broccoli or green beans. This dish is also perfect for leftovers. Store any leftover meat covered in the refrigerator for up to 3 days and slice thinly for a sandwich, in a salad or rolled up as a snack.