Pork Tenderloin Roulade Stuffed with Apple and Porcini Mushrooms ~ SiliconValleySousVide

Sous Vide Details: Cook pork roulade at 138ºF for 8 hours

Ingredients, Serves 8 - 10:

2 medium sized pork tenderloins (3 lbs)
2 cups of your favorite mushrooms (porcini, shitake, shimeji, mixed, etc..)
8 oz spinach (1 large bag)
1 cup apples (your favorite type), skinned, cored and diced into small pieces
1/2 lb ground pork
1/ cup minced yellow onion
1 cup shredded gruyere cheese
8 oz prosciutto slices
1 tablespoon minced garlic
1 tablespoon thyme
1 tablespoon rosemary
1/8 teaspoon truffle oil
2 tablespoons brandy or whiskey
Extra Virgin Olive oil (EVO)
Salt and pepper to taste

Believe it or not, I was just recently introduced to pork! Was always a beef guy until my diet! Then I tried a pork tenderloin sous vide! Wow. So now I wanted to try a stuffed tenderloin and what better stuffing than mushrooms and apples!

You can make the stuffing beforehand, even a day before. First heat 2 tablespoons of EVO in a large skillet on medium heat. Add the diced onions and minced garlic and saute until onions are soft, about 5 minutes. Add the diced apples and mushrooms and cook until soft, again about 5 minutes. Add the thyme, rosemary, brandy and truffle oil and stir to mix for 2 minutes. Salt and pepper to taste. Then turn off heat and let cool to room temperature.

Bring a large pot of water to boil and blanche the spinach for 30 seconds. Remove spinach and rinse with cold water to stop the cooking.

To prepare the pork, make a long horizontal cut on one side of the tenderloin parallel to the cutting board surface and slice the tenderloin until you almost get though but don't cut all the way through! You are making a butterfly cut, like you are cutting a baguette to make a sandwich. Do this for both tenderloins. Open them up and place a large sheet of saran wrap underneath both of them large enough to accommodate the tenderloin twice their size. Leave enough room between each tenderloin for twice their size as well. Place another sheet of saran on top and using a meat mallet, pound the tenderloins, starting from the middle and working your way outward. Pound them until they are roughly 1/2" thick and fairly rectangular in shape.

Now the tricky part comes in. Carefully flip the tenderloins (still covered with the saran wrap) over and remove the top saran wrap. Pick up one of the tenderloins and slide it over so that it slightly overlaps the other tenderloin about 1 1/2". Take the slices of prosciutto and layer them on top of the tenderloins horizontally. Carefully place a new sheet of saran wrap on top of the prosciutto and flip the tenderloins over again so the prosciutto side is down. If you got here you're doing great!

Now remove the top saran sheet and take your spinach and make a layer of spinach leaving roughly 1" clear around all the sides. Then take your mushroom and apple stuffing and make a layer on top of the spinach, again, leaving 1 around all the sides. Finally make a layer of cheese with the Gruyere cheese. Now, using the bottom saran wrap as an assist, carefully roll the tenderloin, starting from a long side into a "log" or roulade. Use the saran wrap to keep it tight and cylindrical in shape. Adjust it so the seam is up and carefully remove the saran just enough to place additional prosciutto slices over the seam. Then place the saran back to again make a tight cylinder. Twist the ends of the saran wrap as well to close off the roulade. Put the whole thing into a plastic bag and seal.

Pre-heat water bath to 138ºF. Put the roulade in and cook for 8-10 hours. When it's done, turn the oven on broiler. Take the roulade out of the water bath and remove from the plastic bag and carefully unwrap the saran wrap. Using paper towels, dry off the roulade and place it on a baking pan. Put it under the broiler and bake until prosciutto begins to crust. Remove from oven, plate and serve up the best pork tenderloin you've ever had! Enjoy!