For those of you who have stuck with me for a while, you may remember the great kitchen disaster of 2013.
The rutabaga roulade, which is documented for history’s sake as the most ridiculous thing I’ve ever made in my life. Note that it did not turn out to be a roulade. If you want the whole story go read the post, but what you need to know now, here, in 2016, is that roulades and I have a tenuous relationship.
But I’ve also grown older and wiser and shorter on time in the past three years, and thus attempting the ridiculous is not really my idea of a good time anymore. This roulade is anything but ridiculous.
It takes some effort, yes, and an hour of your time, but I promise that it will be worth it. You see this time we’re pounding out some pork and rolling it around a filling of mushrooms, olives, sun dried tomatoes, and more. There are no rutabagas in sight.
While the filling is a simple chop, saute, and stir, the pork requires a little bit more muscle.
I’m always a fan of a dish that let’s me get a little bit of my pent up rage (TRUMP!) out while making dinner. After butterflying the meat, you get to go at it with a mallet or rolling pin until it’s a nice uniform thickness. Wish we could take that approach with other things as well.
Even if you’re roulade doesn’t roll perfectly, don’t worry about it. Let it be messy. You’ll love it more.
- 2 tablespoon olive oil, divided
- 2 large shallots, minced
- 4 garlic cloves, minced
- 1 large Portabella mushroom, finely chopped
- Kosher salt
- Freshly ground black pepper
- ¼ cup sun dried tomatoes, finely chopped
- ¼ cup Kalamata olives, pitted, finely chopped
- ¼ cup Panko breadcrumbs (can use regular breadcrumbs too)
- ¼ cup parsley, finely chopped
- 1½ lb pork tenderloin
- Preheat oven to 375F.
- Heat 1 tablespoon olive oil in a heavy bottomed saucepan over medium high heat. Add shallots and cook until fragrant, about 2 minutes. Stir in garlic and cook for 30 seconds, then add mushrooms. Season with salt and pepper and cook, stirring occasionally, for about 8 minutes.
- Transfer vegetables to a bowl and mix in sun dried tomatoes, olives, breadcrumbs, and parsley. Stir well and set aside.
- Lay your pork loin flat on a large cutting board. Using a sharp knife, carefully butterfly the loin---cut along the length of the meat without cutting all the way through so you can open it up like a book. Cover with plastic wrap and use a meat mallet or rolling pin to pound pork until it's about ½ an inch thick. Discard plastic wrap.
- Season butterflied pork with salt and pepper, then scoop vegetable mixture into the center of the loin, staying about ½-1 inch away from the sides. Gently roll your roulade shut, leaving the seam side down. Using kitchen twine, truss the roulade every 2 inches or so, tucking the strings in on the ends.
- Heat remaining olive oil in saucepan over medium high heat. Add roulade, cut side down, and sear for about 4-5 minutes per side. Transfer roulade to baking sheet and bake for 20-25 minutes, until pork is cooked through. Let rest for 10 minutes before removing twine and cutting into 2 inch pieces.
You’ve come along way in three years my dear. I do believe you that the rutabaga roulade May in fact the craziest moment of your kitchen life. Glad you evolved past using that much kitchen equipment at one time ;)
writes LaurenAin’t nobody got time for that :)
writes VickyThis is beautiful! I’ve been pinning rolled turkey breast recipes, but this looks even better. Rutabaga Roulade sounds hilarious–I once did a New Years post called “The Worst of 2012” with a collection of my biggest recipe failures!
writes I WilkersonThe pork sounds delicious but didn’t appreciate the political comment! Does politics have to enter everything in our lives?!!
writes Sheryl Fritz