Stuffed Pork Tenderloin with Roasted Tomatoes and Goat Cheese

How to prepare stuffed pork tenderloin with roasted tomatoes and goat cheese

1. For the roasted tomatoes, I chose elongated Roma tomatoes because they have lots of flesh and few seeds. I cut them in half lengthwise, sprinkled them with sea salt, and drizzled with oil and balsamic vinegar. I placed them in a baking tray cut-side up and roasted at 160°C (or 140°C with fan) for over 1 hour. Roasting time depends on the variety and size of your tomatoes. You need to roast them only until they are half-dehydrated, meaning they look dry on top but are still juicy inside.
   * The tomatoes can be roasted a day ahead; after roasting, just put them in a bowl and refrigerate until the next day; you won't use all the tomatoes in this recipe, but it's a shame to heat up the oven for just a few tomatoes; the rest can be used in salads, turned into salsa, eaten with cheese, etc.
   ** Instead of roasted tomatoes, you can use semi-dried tomatoes in oil
2. Clean the tenderloin of tendons and white membranes. Butterfly the tenderloin into a thin sheet (the technique is simple, you can see it in this video starting at minute 1:00 - the only difference is that in the video it's demonstrated on a chop; make successive deep cuts of only 1 cm and then roll the meat outward until you get the sheet; if the sheet isn't very even in thickness, you can gently pound it with a meat mallet) and season with salt on both sides. On the inside, also sprinkle black pepper. Let the meat rest for about half an hour until it comes to room temperature.
3. Cut the roasted tomatoes into pieces. Do the same with the goat cheese. Crush the basil with a little coarse salt in a mortar and add the oil.
4. Spread the tomatoes over the entire surface of the tenderloin, leaving 1 cm uncovered at the edges. Then sprinkle the cheese and drizzle the basil oil on top.
5. Roll the tenderloin tightly.
7. Arrange the bacon slices side by side on the work surface. Place the meat roll at one end and roll it tightly in bacon. Lift the ends of the tenderloin and secure with toothpicks, otherwise they will dry out too much.
8. Sprinkle black pepper, chili, and sugar on the work surface. Roll the meat roll through this mixture.
9. Place the roll in a baking pan that fits it and is oven-safe. Roast at 220°C for 20-25 minutes. Then turn on the broiler (heat from above) and leave for just a few minutes until the bacon is golden.
10. Remove the roll to a platter and cover with foil for at least 10 minutes, then you can slice it. It's delicious served immediately but also good reheated in the oven.

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