pork roulade

How To Make pork roulade

• 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!
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