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.