Italian Tenderloin Roulades

  • Prep Time: 10 minutes plus 1 1/2 hours freeze time
  • Cook Time: 25 minutes
  • Serves: Makes 5 roulades


  • 1 Smithfield® Roasted Garlic and Cracked Black Pepper Pork Tenderloin
  • 4 oz. light cream cheese
  • 1/4 teaspoon onion powder
  • 4 slices Smithfield® Hickory Smoked Bacon, cooked crisp and crumbled
  • 1/4 cup (1 oz.) shredded Parmesan cheese
  • 1/4 cup finely chopped fresh basil, loosely packed
  • Marinara sauce, warm


  1. Freeze tenderloin for 1 1/2 hours. Heat oven to 400°F. Cut tenderloin lengthwise into 5 thin slices; pound to 1/4-inch thick.
  2. Beat cream cheese and onion powder until smooth. Stir in bacon, Parmesan and basil; mix well.
  3. Spread cream cheese mixture onto each pork strip. Roll up and secure with wooden skewer; place seam side down on baking sheet.
  4. Bake at 400°F. for 25 minutes until internal temperature reaches 150°F. Serve topped with warm marinara.