Pork Roulade Recipe

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Pork Roulade

Aurora McBee

By
@aurora

Easy, tasty, and gorgeous! I learned this recipe from a chef I worked with years ago, and it never fails to please!


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Serves:

4-6

Prep:

20 Min

Cook:

1 Hr 15 Min

Method:

Roast

Ingredients

1-2 lb
pork tenderloin
6 slice
proscuitto or pancetta
4 slice
provolone cheese
1 c
baby spinach
salt & pepper to taste

Directions Step-By-Step

1
Preheat oven to 400*. Have at the ready a roasting pan with a rack.
2
Butterfly tenderloin by slicing lengthwise almost all the way through, to about 1/4 inch. Cover with plastic wrap and pound with meat mallet to about 1/6 to 1/8 inch thickness. Remove plastic wrap.
3
Season both sides of the tenderloin with salt and pepper.
4
Layer pancetta, then provolone, then spinach onto the tenderloin. Roll tightly, secure with cotton twine.
5
Place rolled tenderloin into the roasting pan. Cover and bake at 400* for 10 minutes, then reduce oven temperature to 350*. Continue to bake for 1 hour, or until internal temperature reaches 160*.
6
Once temperature reaches 160*, remove from oven and rest 5-10 minutes.
7
While the meat is resting, make a pan sauce from the drippings. Serve slices of the roulade with the sauce.
8
**I frequently change the stuffing ingredients. I have used sun dried tomatoes, feta, and spinach; gruyere, ham, and asparagus; bacon, mushroom, and mozzarella; sausage and spinach. Use your imagination!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: French
Dietary Needs: Low Carb
Other Tag: Quick & Easy