Print Friendly Recipe
- Pork tenderloin stuffed with chicken and prosciutto served with a creamy green-peppercorn sauce
- D. Lishus
- 2 tsp (10 ml). green peppercorns
- 4 garlic cloves, peeled
- 2 cups (475 ml) chopped fresh parsley
- 1/2 cup (125 ml) chopped fresh basil
- 1/2 2-ounce can anchovy fillets, drained
- 4 tbsp (60 ml). olive oil
- 1 1-pound pork tenderloin
- 3 skinless boneless chicken breast halves (about 1 pound)
- 4 ounces paper-thin slices prosciutto
- 4 slices bacon, chopped
- 6 cups (1425 ml) chicken broth
- 1-1/2 cups (350 ml) heavy cream
- 1 tbsp (15 ml). butter, room temp.
- 1 tbsp (15 ml). all purpose flour
- In a processor, finely chop peppercorns.
- With machine running, add garlic, parsley, basil, anchovies and 3 tbsp (45 ml). olive oil - chop until paste-like or very fine.
- Preheat oven to 400 degrees (200 C.).
- Place pork on work surface.
- Starting with 1 long side, cut pork lengthwise to within 3/4 inch of opposite long side.
- Open as a book.
- Pound out pork between plastic to 1/3 inch thickness, forming an irregular rectangle.
- Spread 1/4 cup (60 ml) anchovy mixture over pork.
- Top with chicken in single layer.
- Spread 1/4 cup (60 ml) anchovy mixture over chicken.
- Cover with prosciutto slices.
- Starting at 1 long side, tightly roll up pork.
- Tie in several places with string to secure.
- Place long sheet of foil on baking sheet.
- Heat remaining 1 tbsp (15 ml). oil in large, heavy skillet over high heat.
- Sprinkly roulade with salt and pepper.
- Add to skillet and sear (brown) on all sides, turning often, about 5 minutes.
- Transfer pork to foil - do not clean skillet.
- Wrap pork roulade in foil, sealing completely, and arrange seam side up on baking sheet.
- Bake about 45 minutes, or until thermometer inserted is 170 degrees (80 C.).
- Remove from oven.
- Meanwhile, saute bacon in same skillet as pork was in until crisp - about 5 minutes.
- Add broth and cream; bring to boil, scraping up any browned bits.
- Boil until liquid is reduced to 3 to 4 cups (950 ml), about 20 to 25 minutes.
- Pour any juices from cooked pork roulade into sauce .
- Mix butter and flour in small bowl to blend.
- Whisk butter mixture into sauce.
- Boil until sauce thickens slightly, about 5 minutes.
- Strain sauce and season with salt and pepper to taste.
- Cut string off roulade.
- Slice and arrange on platter.
- Serve, passing sauce separately.
- Fabulous dish! Excellent served with creamy mashed potatoes to soak up the delicious sauce.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.