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Pork/Chicken Roulade with Cream Sauce
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Recipe Information
Description:
Pork tenderloin stuffed with chicken and prosciutto served with a creamy green-peppercorn sauce

Source:
D. Lishus

Serves/Makes:6

Ingredients
  • 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
Preparation
  • 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.
Comments
Fabulous dish! Excellent served with creamy mashed potatoes to soak up the delicious sauce.

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