STUFFED PORK ROULADE RECIPES

Steps:

• Preheat oven to 350ºF / 180ºC. Fit a roasting pan with a rack.
• Heat oil in a skillet and gently saute the onions until soft and translucent. Add the garlic and peppers and cook for an additional 2 minutes. Stir in half the pine nuts, remove from heat and transfer mixture to a large bowl.
• Stir in breadcrumbs and half of the thyme leaves; season with salt and pepper. Mix in the beaten egg.
• Unroll the pork roast and spoon the stuffing mixture over the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine. Season to taste with salt and pepper. Pour wine into the roasting pan to keep the juices from burning. Bake 30 minutes.
• Sprinkle the remaining pine nuts and thyme over the top of the roast and return to the oven for 25 to 35 minutes, or until the internal temperature reaches 145ºF / 63ºC, on an instant-read thermometer.
• Let the roast rest for 10 to 15 minutes before slicing and serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
• Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
• Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
• Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
• Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
• Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.