Pork tenderloin rolls with blue cheese and walnuts

raw material

  • 700 g pork loin or pork waistcoat
  • 100 g creamy blue cheese
  • 1 cup fresh croutons
  • 120 g roasted nuts
  • salt and pepper
  • 200 g smoked bacon, thinly sliced

Carrot ginger puree

  • 1 kg carrots, peeled
  • ¼ cup extra virgin olive oil
  • 2 tablespoons brown sugar
  • Juice and zest of 1 orange
  • grated fresh ginger
  • 2 tablespoons butter
  • salt and pepper

For reduction of acetylacetone and orange

  • 100 CC Vinegar Vinegar
  • 150ml orange juice
  • rosemary, thyme
  • 3 tablespoons brown sugar
  • a little salt


  1. Preheat the oven to 240°C.
  2. Boil the carrots in salted water until tender, then remove from the water and place in the oven on a plate for about 10 minutes to remove excess water.
  3. Process them until you have a puree and put it in the pot.
  4. When using add ginger, orange juice, sugar and seasonings.
  5. To reduce, add vinegar, orange juice, vanilla, sugar and salt; when it boils, reduce the heat to low and let it reduce by half or until it boils, turn off the heat and set aside.
  6. For the pork, cut it into butterfly shapes and beat with a meat mallet until you get 1 cm thick.
  7. Combine the blue cheese, crumbled croutons, salt and pepper in a bowl, then place the mixture over the pork and roll up tightly.
  8. Wrap the smoked BANCET around the pork and place the roll, seam side down, on a large oven tray.
  9. Cook 15 minutes or until baby is crispy and pork is cooked through.
  10. Cut the pork into slices, serve with orange carrot puree and vinegar-orange reduction base, and serve on a plate.

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