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- 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.
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