pork tenderloin (about 2 pounds), trimmed
1/2 cup chopped shallots
1/2 cup crumbled goat cheese
1/4 cup walnuts, toasted and chopped
1 Tbsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
2 garlic cloves, minced
2 tsp salt
2 tsp pepper
1 Tbsp olive oil
Prepare grill to medium heat or set oven to 450°.
Combine shallots, cheese, walnuts, garlic, rosemary and thyme, set aside. Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Season both sides of tenderloin with salt and pepper. Spread cheese mixture evenly down the length of each tenderloin. Tightly roll up each tenderloin, starting with long side; secure pork at 1-inch intervals with twine. Spread 1 Tbsp of olive oil evenly over the outside of each roulade.
Grill over medium heat for 25 minutes or until a thermometer registers 155°, turning after 12 minutes. Remove from grill; lightly cover with foil. Let stand for 10 minutes; cut crosswise into 8 slices.
Place on an oiled baking sheet and cook in 450 degree oven for 25 minutes or until a thermometer registers 150°.Let stand for 10 minutes; cut crosswise into 8 slices.