Pear and Herb Pork Roulade
Wondering what to make with that pork tenderloin in your freezer? This easy Pork Roulade recipe transforms a simple cut of pork into an impressive, flavor-packed meal. By butterflying, flattening, filling, and rolling the tenderloin before roasting, you create a beautiful centerpiece that’s surprisingly simple to make. This version highlights fall flavors with fresh herbs and sweet pears — one of pork’s best seasonal pairings!
The filling works so well with this pork because it balances savory, sweet, and earthy flavors in every bite. Mushrooms and onions create a rich, caramelized base, while pears add a subtle sweetness that keeps the pork from feeling heavy. The stuffing mix ties everything together, soaking up the juices from the filling and keeping the inside moist and flavorful as it roasts inside the tenderloin.
Tips for the Best Pear and Herb Pork Roulade
Pound the pork evenly. A uniform thickness makes the tenderloin easier to roll and helps it cook evenly from edge to center.
Don’t overfill the roulade. Leave a small border around the edges so the filling stays inside while rolling and roasting.
Roll tightly and secure well. Use butcher’s twine or toothpicks to hold its shape and prevent the filling from spilling out during cooking.
Sear before roasting. Browning the outside adds flavor and helps lock in juices for a better crust and richer taste.
Use a meat thermometer. Pull the pork at 145°F for juicy, tender results.
Let it rest before slicing. Resting allows the juices to redistribute so each slice stays moist and clean.
Frequently Asked Questions
Q: How should I store leftovers?
A: Store leftover Pear and Herb Pork Roulade in an airtight container in the refrigerator for up to 3–4 days. For best results, slice before storing so it reheats more evenly. Reheat gently in the oven at 325°F covered with foil, or in a skillet with a splash of broth to keep it moist.
Q: What’s the best way to keep the pork from drying out?
A: Avoid overcooking and use a thermometer. 145°F is the ideal internal temperature.
Q: What cut of pork works best?
A: Pork tenderloin is ideal because it’s tender and easy to roll, but pork loin can also work with slight adjustments.
Pear and Herb Pork Roulade
Ingredients
- 2 pork tenderloin
- 1 tbsp salt
- 1 tbsp pepper
For the Filling:
- 2 tbsp butter
- ½ large white onion finely chopped
- 4 oz mushrooms thinly sliced
- 2 pears rough chopped
- 6 oz stuffing mix
- ½ cup water or chicken stock
For the Maple Glaze:
- 2 tbsp maple syrup
- 2 tsp dijon mustard
- 1 tsp champagne vinegar
- 1-2 tsp minced garlic
- Salt and Pepper
Instructions
Prepare the Filling:
- In a large skillet over medium heat, sauté the chopped onion in 2 tbsp butter until tender, about 5 minutes. Add the mushrooms until caramelized, an additional 5 minutes. Lastly, add the chopped pears and continue to cook for about 2-3 minutes. Add the stuffing and chicken broth until combined. Set aside.
Prepare the Pork:
- Butterfly the pork tenderloins slice lengthwise through the center of the tenderloin — stopping about ½ inch before cutting all the way through. Open it like a book. Cover the butterflied tenderloin with plastic wrap or parchment paper. Gently pound it with a meat mallet or rolling pin until it’s about ½ inch thick and uniform throughout.
Assemble & Bake:
- Season both sides with S&P. Spread your stuffing evenly over the surface, leaving a ½-inch border all around so it doesn’t squeeze out when rolled. Roll or enclose both sides to form a cylinder, securing with butchers' twine or toothpicks.
- Sear in a large skillet over medium-high heat for about 2 mins each side. Coat in the maple glaze before roasting at 400F for about 20 minutes/ roast, or until internal temperature reaches 145F. Slice & enjoy!
I made this today for my Bookies Christmas party. They loved it and eagerly took home leftovers! I kept true to the recipe ingredients. But, I did not wrap the meat with string or toothpicks. I just cooked it butterflied with stuffing on top. It was perfectly delicious!! It took about 35 minutes to cook 4 tenderloins. I had extra stuffing and put it in a serving bowl and it was gone! Thank you for a keeper recipe! 🎄🎀🎄