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Made Pork Roulades - Printable Version

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Made Pork Roulades - piano226 - 05-15-2006

Doubled the was great

Re: Made Pork Roulades - farnfam - 05-15-2006

Marina, was that in the June issue too? Just re-subscribed and haven't got that one yet.

Re: Made Pork Roulades - piano226 - 05-15-2006

yes it was.

Re: Made Pork Roulades - vannin - 05-15-2006

Would anyone care to send that recipe, I would very grateful. Thanks in anticipation.

Re: Made Pork Roulades - DFen911 - 05-17-2006

Pork Roulades
filled with fontina and arugula
Makes 8 roulades; total time: about 1.5 hours

For the Roulades -

Prepare; Season with:

2-21/4 lb center cut pork loin
Salt and Pepper

Fill with:
2 cups arugual or spinach, stemmed
8 oz fontina cheese, cut into eight 2" long pieces

Dredge in; Brown in
1/2 C. all purpose flour
2 T. olive oil

For the Sauce -
Saute in 1T. Pan Drippings:
1/4 shallots, minced
2 T. garlic, minced
1/2 t. kosher salt
1/2 t. red pepper flakes

Deglaze with; Add:
3/4 dry white wine
3/4 C. chicken broth
Browned Roulades

Finish with:
1/2 C. chopped fresh basil
2 T. unsalted butter
1 t. fresh lemon juice
1 t. honey

Serve with:
Lemon Parmesan Pasta (recipe to follow)
Butter Pine Nuts (See extra online content)

Prepare pork as shown on page 17. - (Trim all excess fat off the pork. Slice the loin into 8 portions each about 1/2 inches thick and each weighing about 3 oz. Place a slice of pork between heavy duty plastic wrap and pound to an even thickness of about 1/8". Try not to create any holes.)

Fill each cutlet with 1/4 arugula and one piece of cheese, then roll, ducking the ends in on the first turn. Think of a burrito.

Dredge roulades in flour; heat oil in a large saute pan over medium. Brown roulades on all sides, about 5 minutes total, then transfer to a plate and keep warm. Disgard all but 1 T. of the drippings; return the pan to medium-high heat.

Saute shallots, garlic, salt and pepper flakes for the sauce in the drippings until fragrant, about 1 minute.

Deglaze with wine, simmer until reduced by half, then stir in the broth. Return roulades to the pan and reduce heat to low. Cover and cook 10 minutes, turning roulades occasionally.

Finish sauce with basil, butter, lemon juice and honey.

Serve with Pasta and garnish with pine nuts, if desired.

Lemon Parmesan Pasta -
Makes 3.5 cups; total time 10 minutes

Cook; Toss with;

8 oz angel hair pasta
1 T. olive oil
1/4 C. Parmesan, shredded
2 t. lemon zest, minced
Salt and Pepper to taste

Cook pasta according to package directions. Drain and toss with remaining ingredients.


Re: Made Pork Roulades - farnfam - 05-17-2006

OMIGOSH That looks simply scumptious. That June issue better get here quick or I'll ask Billy to unleash some of his "unfit for adult ears" type comments
BTW Welcome to the forum, interesting name

Re: Made Pork Roulades - bjcotton - 05-17-2006

Don't forget Cynthia, I was a sailor..never did manage to get the flow or curse words. Mine always came out with distinct individuality and feeling

On the very next page is Chicken Parmesan Roulades. It looks scrumptious too. I'll post it for you in a few minutes.

Welcome Dfen911. It's good to have you with us.

Re: Made Pork Roulades - vannin - 05-17-2006

Warm welcomes and many thanks DFen

Re: Made Pork Roulades - DFen911 - 05-17-2006

Oh look out now...I'm feeling the love here

Re: Made Pork Roulades - fluffenutter - 05-18-2006

hi,i am the new kid on the block.
just discovered an old issue, they are great.
looking for the recipe for pork chops osso
buco. anyone have it?....thanks