Tired of the same old dinner routine? Craving a flavorful and impressive meal without spending hours in the kitchen? Then look no further! This recipe for pork roulade is your answer. It’s a surprisingly easy dish to make, packed with delicious flavors, and perfect for impressing family and friends. This healthy meal is a fantastic example of homemade cooking at its best, offering a quick dinner solution without sacrificing taste or quality.
Ingredients You'll Need:
- 1 (1.5-2 lb) boneless pork loin, butterflied (ask your butcher to do this!)
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1 cup sundried tomatoes, oil-packed, drained and chopped
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup dry white wine (optional, but adds great flavor)
- 2 tbsp Dijon mustard
- Salt and freshly ground black pepper to taste
- Kitchen twine
Step-by-Step Cooking Instructions:
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Prepare the Pork: Pat the butterflied pork loin dry with paper towels. Season generously with salt and pepper.
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Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and sliced mushrooms and cook until the mushrooms have released their liquid and browned slightly, about 5-7 minutes. Stir in the chopped sundried tomatoes and basil.
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Assemble the Roulade: Spread the Dijon mustard evenly over the surface of the pork loin. Sprinkle with the Parmesan cheese. Evenly distribute the sautéed vegetable mixture over the pork. Tightly roll the pork into a roulade, starting from one of the long sides. Secure the roulade with kitchen twine at 1-inch intervals to keep its shape.
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Sear and Braise (Optional): For extra flavor, sear the roulade in the same skillet until browned on all sides. Then, transfer the roulade to a baking dish. Add the white wine (if using) to the skillet, scraping up any browned bits from the bottom. Pour the wine over the roulade.
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Bake the Roulade: Bake in a preheated oven at 350°F (175°C) for 60-75 minutes, or until the internal temperature reaches 145°F (63°C). If you skipped searing, bake for 75-90 minutes. Basting halfway through helps keep the pork moist.
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Rest and Serve: Once cooked, remove the roulade from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork roulade. Remove the kitchen twine before slicing and serving. Serve with roasted vegetables, mashed potatoes, or your favorite side dish.
Cooking Tips for a Perfect Pork Roulade:
- Butterfly the Pork: If your butcher can't butterfly the loin, you can do it at home with a sharp knife, but be careful not to cut all the way through.
- Don't Overcrowd the Pan: When sautéing the vegetables, make sure not to overcrowd the pan. This will ensure they brown properly instead of steaming.
- Use Quality Ingredients: The better the ingredients, the better the roulade will taste.
- Check the Internal Temperature: Using a meat thermometer is crucial to ensure the pork is cooked to a safe internal temperature.
Delicious Variations:
- Add different herbs: Experiment with other herbs such as rosemary, thyme, or oregano.
- Use different cheeses: Try Gruyère, provolone, or fontina instead of Parmesan.
- Include other vegetables: Add spinach, asparagus, or bell peppers to the filling.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the roulade and ingredients used. However, a serving of this pork roulade is generally a good source of protein and offers a balance of nutrients. For a more precise nutritional breakdown, use a nutrition calculator with the specific ingredients and quantities used in your recipe.
This easy recipe for pork roulade is sure to become a new favorite in your household. It’s a delicious and impressive dish perfect for any occasion, showcasing the best aspects of homemade cooking while offering a healthy and satisfying meal. Enjoy!