Monday, June 08, 2009

Mushroom, Spinach and Gouda Pork Loin Roulade

The other day I decided to make dinner instead of bake! Don't ask me why I had that crazy idea, but to tell you the truth it was probably all those endless summer-nights watching the food network that got me going. Anyways, I was rummaging through the deep freezer and came across this interesting hunk of meat, and unsure of what it was I read the label... pork tenderloin! Hmm... just looking at the piece of pork I already knew that I wanted to try out a recipe that I'd been keeping my eye on. I'd always wanted to make a roulade out of some sort of meat... be it chicken, fish or pork. And now was my chance!

Mushroom, Wild-rice, Spinach and Gouda Pork Roulade
(Yields 1 Roulade, 6-8 servings)

1 large piece of pork tenderloin
1 cup fresh button mushrooms, chopped
2 tbsp canola oil
1 tbsp garlic, minced
1/2 medium onion
1/4 cup parmesan cheese
1/2 cup fresh spinach, chopped
1/2 cup cooked wild rice+brown rice mix
8 slices of smoked gouda
Additional 2 tbsp canola oil
Salt & Pepper, to taste
A mixture of root vegetables (yams, carrots, potatoes, zucchini) sliced

1. To prepare the filling, heat oil in frying pan and fry garlic and onions until fragrant. Add in the mushrooms, chopped spinach and continue to heat mixture until vegetables become tender. Remove mixture from heat, place in a medium-sized bowl and mix in the wild rice and parmesan cheese. Add in salt and pepper to taste.
2. Prepare the meat by butterflying the fillet and using a meat-tenderizer to flatten out the pork
3. Leaving a 1/2 inch border around the edge of the pork, place the 8 slices of smoked gouda down (overlapping is okay).
4. On top of the gouda, spread on the mushroom, spinach, wild-rice mixture.
5. Roll the pork "jelly-roll" style and secure the meat with butcher's twine. Rub the outside of the roulade with oiled hands, and season with salt and pepper.
6. Heat the additional 2 tbsp oil in a large frying pan (large enough to hold the roulade). Once hot, place the roulade, seam-side down into the pan. Sear the seam and then rotate the roulade to sear the entire outside of the pork roll.
7. Well-grease a large, tall-sided baking pan and place enough sliced root vegetables to cover the bottom of the pan. Reserve the remaining vegetables to add later. Season the vegetables with salt and pepper, and any herb you enjoy. Place the seared roulade on top of the vegetables and bake at 375degrees for 45 minutes. Once the roulade has only 30minutes more to cook, add in the remaining vegetables.8. Once cooked, remove roulade from oven and allow to cool for 10minutes minimum before slicing. Once cooled, slice the roulade and serve with the vegetables and enjoy!

My parents were very impressed with the presentation of the meal. Really, a roulade is so easy to make and provides an amazing wow-factor for any occasion. Try making one tonight and your family will be very impressed by both the look and the taste!


8 comments:

Steph said...

That's amazing!! Cooking is soo much harder than baking.

Elra said...

Wow, your roulade sound so delicious. I really like the spinach in there. YUM!

Palidor said...

Wow, that looks so fancy! Why don't you open a restaurant and I'll come for dinner? :)

silverrock said...

Hahaha... thanks for the comments ladies. Steph, I totally agree... cooking is waaay harder than baking. Elra, yum is right. Spinach is one of my favorite leafy greens! Palidor, if only I had the cash to open my own restaurant :P Gotta pay off those student loans first!!

anjelikuh said...

mmmm that roulade looks amazing!! i've always wanted to try something like this, thanks for the share!

katskitchen said...

Your pictures make my stomach grumble...the roulade looks great! I love spinach and mushroom.

Angry Asian said...

this looks so impressive. am i correct in assuming i can use chicken instead of pork for this dish? i like that it doesn't appear to have such a long cooking time but looks so "difficult" to create. :)

silverrock said...

Sorry it took so long for me to respond Angry Asian... but yes, you can indeed use chicken instead of pork. Just be sure to get a fairly large slice of chicken breast and then use the meat-tenderizer to flatten and elongate the chicken into a "rollable" piece of meat.