Pepper Roll Recipe
Thin Pork tenderloin stuffed w/ Bacon & roasted red pepper chipotle aioli
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Ingredients
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Pork roll
Roasted red pepper chipotle aioli
Assembly & finishing
Method
Pork roll
- 1
Butterfly and flatten
Trim silver skin and excess fat from the pork tenderloin. Place on a cutting board and butterfly by slicing lengthwise about three-quarters through, then open it like a book. Lay a sheet of plastic wrap over the pork and gently pound with a meat mallet to an even thickness of about 1/4 inch (6 mm).
- 2
Season
Brush both sides lightly with 1 tablespoon olive oil. Evenly season the interior side with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Sprinkle 1 teaspoon fresh thyme leaves over the interior.
- 3
Layer bacon
On the seasoned interior, lay the 6 slices of thinly sliced bacon so they overlap slightly, covering most of the pork surface but leaving a 1/2-inch border around the edges to allow a clean seal.
- 4
Roll and secure
Starting at one long edge, tightly roll the pork and bacon into a log, keeping the seam on the bottom. Use toothpicks or tie with kitchen twine at 1-inch intervals to secure the roll. Pat the outside lightly and season the exterior with remaining pinch of salt and 1/4 teaspoon black pepper (or to taste).
- 5
Sear and roast
Preheat oven to 400°F (200°C). Heat 1 tablespoon vegetable oil in an oven-safe skillet over medium-high heat until shimmering. Sear the pork roll on all sides until golden brown, about 2 minutes per side. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the center reads 145°F (63°C), about 12–18 minutes depending on thickness.
- 6
Rest and slice
Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes. Remove toothpicks or twine, then slice the roll into 1/2-inch to 3/4-inch rounds. Reserve juices from the skillet to spoon over slices if desired.
Roasted red pepper chipotle aioli
- 7
Make the aioli
In a small blender or food processor combine 1/2 cup jarred roasted red peppers (drained), 1/2 cup mayonnaise, 1 teaspoon minced chipotle in adobo, 1 tablespoon fresh lime juice, and 1 clove garlic. Add 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend until very smooth. Taste and adjust seasoning—add more chipotle for heat or a bit more lime for brightness. If mixture is too thick, thin with 1 teaspoon water at a time to reach desired consistency.
- 8
Chill
Transfer aioli to a small bowl, cover, and refrigerate for at least 15 minutes to allow flavors to meld while the pork rests.
Assembly & serving
- 9
Plate
Arrange 3–4 sliced rounds per serving on a serving platter or individual plates. Spoon a small dollop of roasted red pepper chipotle aioli beside or on top of each slice.
- 10