Sharpen your knife skills with this elegant Spinach and Pork Roulade. Tender pork with a soft and creamy stuffing of vegetables and cheese. Versatile enough to substitute ingredients and plate alongside almost anything! Spinach and Pork Roulade will give your dinner companions the WOW factor!
A pork tenderloin, trimmed, cut for roulade
A cup of spinach, rough chop
3 mushrooms, sliced
1/2 Cup feta cheese
A clove of garlic, minced
1 Tbs Olive Oil
Salt and Pepper to taste
8 Oz Bulletproof Godmother
Roulade is another way of saying rolled, the meat is butterflied or cut thinly along its length until a sheet is formed.
Preheat the oven to 350°. In a medium sized bowl mix spinach, mushroom, and feta. Open the pork tenderloin, add spinach mixture, roll tightly and secure with butcher’s twine at roughly one-inch intervals. Season all sides of the roulade with salt and pepper.
Over medium heat warm a sauté pan. When hot add olive oil and look for the shimmer then add roulade, increase heat to medium high. Sear on all sides for 2 minutes each until golden. Spoon marinara sauce over the top of the roulade, cover the pan, and bake for 10 minutes. To plate, snip the butcher’s twine with a pair of shears or sharp knife, please be careful. Cut roulade along the indentations of the twine, spoon sauce over roulade.
Serve with Jeera Rice, mashed potatoes, or parmesan polenta. Don’t forget your green veg!
