In my never ending quest for something interesting to eat and visiting my local butcher, I saw him butterflying a pork tenderloin. When he was done, I asked him what I could do with it and he enlightened about making a roulade, selling me about a pound.
Ingredients
- 2 tablespoons freshly ground black pepper
- 2 sprigs of rosemary
- 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
- 1 lb butterflied pork roast, about 4 slices prosciutto
- 1/2 cup Chopped walnuts
- 2 oz goat cheese
Preheat oven to 400 degrees F
- Top the pork with a drizzle of olive oil, the prosciutto, goat cheese, walnuts, 2 cloves minced garlic. Roll tightly; tie with butchers twine with the rosemary sprigs on the outside.
- Paint the outside of the roulade with olive oil and season with salt and pepper.
- In a cast iron skillet, sear all sides over high heat until a dark crust forms. When all sides are seared, move to an roasting pan and place in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F.
- Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides.
Prepare with your favorite side dishes, in this case red roasted potatoes and green beans.
| Nutritional Facts per serving | ||
| Amount Per Serving: | ||
| Pork Roast | ||
| Calories: | 206 | |
| Fat: | 9.6g (sat 3.1g) | |
| Protein: | 26.5g | |
| Carbohydrate: | 2.8g | |
| Fiber: | 0.5g | |
| Cholesterol: | 79mg | |
| Iron: | 1.9mg | |
| Sodium: | 242mg | |
| Calcium: | 38mg | |
Pounded thin to about 1/4- 1/8 inch thick, it is ideal for rolling up with all sorts of ingredients, such as what we did this time, prosciutto, goat cheese and walnuts.Thus equipped, headed home, created the roulade as outlined in the recipe and started cooking at around 5PM. (Picture from elsewhere)
Once on the way, the pork looks after itself and you can concentrate on the side dishes, in this case one of my favorates, red roasted potatoes as I blogged about elsewhere.
For veggies I parboiled green beans, and than added them with briefly sauteed red onion and garlic to the roasting potatoes, about the last 25 minutes of the pork roast.
Make sure you check the meat temperature to reach 160 degrees, then take it out of the oven and let it rest for 5-10 minutes, slice & serve, a couple of apple slices and parsley on top:
All together, about 300 calories per servings. Enough left for another meal tomorrow!!
Bon appétit,
Dr T