3/25/2023 0 Comments Falling blocks cutting board![]() ![]() Snugly roll the tenderloin around the filling, and secure the roulade with 4 to 5 pieces of kitchen twine.Season the inside of the tenderloin with salt and pepper to taste, and spread over the tenderloin, leaving a 1/2- to 1-inch border around the edges.Place a piece of parchment paper or plastic wrap on top of the butterflied tenderloin, and using the flat side of a meat mallet, lightly pound until 1/4-inch thick.Cut each side of the “book” in half again making sure you don’t cut all the way through.Tip: Make sure you don’t cut all the way through. Using a boning or slicing knife, cut the tenderloin horizontally, so you can open it like a book.To prepare the filling, mix together the red peppers, spinach, cheese and basil.Scroll down for a printable version of this recipeġ red pepper, roasted and cut into small dice (see note, below)Ģ cups chopped frozen spinach, squeezed dryġ pork tenderloin, connective tissue removed Stuffed Pork Tenderloin with Spinach, Roasted Red Peppers and Parmesan ![]() So, I made some roasted potatoes and a simple, bright green salad to accompany the pork. When thinking about what to serve with the roulade, I wanted to keep it simple and fresh allowing the pork to shine. I guarantee you’ll get “oohs and ahhs” when you slice into it. Let the tenderloin rest for 10 minutes, remove the twine and cut into 3/4-inch slices. To cook the pork roulade, sear in oil in a hot pan until golden brown on all sides, and then roast in the oven until it reaches an internal temperature of 135° inside. I promise the end result will be delicious. This is full of techniques that take practice, patience and time. Treat yourself to an adult beverage because you did it! And honestly, don’t worry if it looks a bit on the rustic side. Watch my video to see this last step all at once: You should now have a pretty large piece! You want the tenderloin to remain in one large piece. Still using your sharp knife, make a similar slice as before from top to bottom lengthwise on each side of the “book”, again being careful not to cut all the way through.At this point you have butterflied the tenderloin, but it’s just not quite thin enough to stuff and roll into a roulade, which takes me to the next step. Using a sharp knife (ideally a slicing knife), make a cut up and down the entire length of the tenderloin horizontally making sure you don’t cut all the way through.Easier said than done, but the more you practice this technique, the easier it will be. I do leave any fat that’s on the tenderloin, because that will help with the flavor.īutterfly the tenderloins. ![]() There’s not a lot of it, but I remove it because it’s tough. Using a sharp knife, remove the connective tissue (aka silver skin) from the tenderloin. Here are the steps in order to successfully make this dish at home. You can even go as simple as stuffing your pork tenderloin with breadcrumbs, herbs of your choice and garlic. You also want to make sure any vegetable used in the filling is sautéed to cook off any excess water, and then cooled. Just make sure the filling is cut into smaller pieces to make it easier to form the roulade. But, I do want to stress that you can stuff your pork tenderloin with anything you like. As stated in the recipe below, I used spinach, roasted red peppers, grated parmesan and basil because they were in my fridge. Plus, it makes great blog content because it’s so technical!īefore I get into the meat of things (no pun intended), I want to take a moment and talk about the filling. ![]() I had no idea what I was going to do with them at the time, but after some serious brainstorming, I decided butterflying and stuffing them would be fun and allow me to use up some ingredients from my fridge. When I went shopping last weekend, pork tenderloin was on sale so I decided to pick up a couple. ![]()
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