feasting with friends

Tenderloin Roulade

tenderloin rouladeMy words, “Oh yum”! Glenn’s words, “This is a keeper”! If a recipe can please both of us, its bound to become part of the menu rotation. Quite frankly, I’ve tried a few new recipes lately that have fallen in the slightly disappointed category. Thank goodness this one didn’t. The success off this particular recipe lifts it even higher. That would be to “dinner party appropriate” recipe. This Roulade was both a beautiful presentation and delicious to consume. It was even quite simple to prepare! We simply used a pork tenderloin [beef would be delicious too], flattened it, layered it with fresh mozzarella and spinach, prosciutto and sun dried tomatoes. Rolled and tied it up, seared all sides stove top and popped it in the oven for 25 minutes. Whole baby potatoes tossed in olive oil, salt and pepper shared the oven and cooked in the same amount of time. They were the perfect compliment to the tenderloin.

tenderloin roulade tenderloin roulade tenderloin roulade tenderloin roulade tenderloin roulade tenderloin roulade tenderloin roulade tenderloin roulade tenderloin roulade tenderloin roulade

Once we cut the roulade in slices, we realized it was “dressed” for Christmas! All that beautiful red and green 🙂

tenderloin roulade

Please keep in mind that the prosciutto does increase the saltiness of the dish. I recommend not adding any additional salt in the preparation. Also, I wish I had lined my baking sheet with foil prior to roasting, it would have made cleanup much easier! One tenderloin will serve 4 people…unless you have a hungry Glenn in your home…then maybe just 3 people 😉

1 clove garlic, minced
2 Tablespoons lemon juice, freshly squeezed
2 teaspoons Dijon mustard
2 teaspoons olive oil
fresh ground black pepper, to taste
1 pork tenderloin
2 ounces fresh mozzarella cheese, sliced 1/8 inch thick
2 cups fresh baby spinach, stems removed
2 Tablespoons sun dried tomatoes, chopped
1 ounce prosciutto, sliced tissue paper thin
fresh ground black pepper, to taste

•Combine minced garlic, lemon juice, Dijon mustard, olive oil and pepper; whisk well.

•Preheat oven to 425°F; line a baking sheet with aluminum foil; set aside.

•Cut a lengthwise slit down the center of the tenderloin to within 1/2- inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2-inch of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness with a mallet.

tenderloin roulade tenderloin roulade

•Remove plastic wrap; spread 1/2 of the garlic/Dijon mixture on the inside of the pork. Layer the cheese, spinach, sun dried, prosciutto and sun-dried tomatoes on top; press down gently.

tenderloin roulade tenderloin roulade

•Roll up pork jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Heat large saute pan over medium-high heat with 1 teaspoon of olive oil.

tenderloin roulade tenderloin roulade

•Coat exterior with remaining garlic/Dijon mixture. Place roulade in the preheated saute pan; brown all sides. Transfer to prepared baking sheet and place in preheated oven.

tenderloin roulade tenderloin roulade

•Roast, uncovered, at 425°F for 25-30 minutes or until a meat thermometer reads 160°. Transfer to a serving platter or cutting board. Let stand 10 minutes before removing string and slicing. Slice in 1/2-3/4-inch serving pieces.

tenderloin roulade

tenderloin roulade

Recipe adapted from Skinny Taste.


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