- 1 lb. pork tenderloin
- ½ small onion, peeled, chopped finely
- 2 slices bacon, chopped
- 2 tsp. olive oil,
- 1 oz. pecans, chopped
- 3 tbsp. panko breadcrumbs
- 3 slices edam cheese, cut in strips
- 2 tsp. water
- 2 tsp. Crisco oil
- 2 tsp. Butter
- 1/4 cup honey
- 1 tbsp. cider vinegar
Preheat oven to 350 degrees.
Butterfly the tenderloin lengthwise, leaving 1/2 inch uncut on the bottom side. Flatten gently on both sides. Cover with plastic wrap and pound with a mallet to flatten slightly. Season with a pinch of salt and pepper and re-cover and set in the refrigerator.
In a frypan on medium heat, saute the onion and bacon in the oil for 6-7 minutes. Do not burn.
Transfer to a bowl, stir in the pecans and panko crumbs and cool slightly. Add the edam and moisten with a touch of water until the mixture holds together.
Place stuffing down the middle of the tenderloin, and pull the sides together. Tie together with butcherâ€™s twine.
In a large oven proof pan, melt the oil and butter and add the tenderloin and brown for 3 minutes each side.
Place the pan in the oven and roast for 20 minutes until done to taste. In a small bowl combine the honey and vinegar and microwave 20 seconds to warm. Remove the twine, drizzle the warm honey over and slice. Place remaining honey in a bowl and let everyone add more (and they will).