CHEESE-AND-BROCCOLI-STUFFED PORK ROULADE WITH GRILLED TOMATO RELISH
Provided by Food Network
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt, and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water, and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl, stir in the Cheddar and reserve.
- Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) on each end and at 2-inch intervals in between. Brush with oil, and sprinkle with salt and pepper.
- Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates. Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes.
- While the roulades are cooking, make the relish: Lay an onion slice on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on the skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers, and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
- Cut the strings off the roulades with scissors, and slice the roulades on the bias. Serve with the relish.
PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
- Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
- In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
- Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
CHEESE-STUFFED PORK ROULADE
A charred tomato and onion relish is the perfect accompaniment to this grilled pork tenderloin with a broccoli and Cheddar filling.
Provided by Food Network Kitchen
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades). Oil the grill grates.
- Heat the oil in a large skillet over medium-high heat. Add the broccoli, garlic and 1/4 teaspoon salt and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes. Add 1 cup water and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more. Transfer to a bowl; stir in the Cheddar and set aside.
- Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through. Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick. Remove the plastic wrap and sprinkle with salt and pepper. Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you. Starting with the long side closest to you, tightly roll up each tenderloin, tucking the narrow ends inside as you roll. Tie each roulade with butcher's twine tightly (without piercing the meat) at each end and at 2-inch intervals in between. Brush with oil and sprinkle with salt and pepper.
- Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes. Move them to indirect heat, cover and cook until a meat thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more. Transfer them to a cutting board to rest 10 minutes.
- Meanwhile, lay a slice of onion on a cutting board. Place the palm of 1 hand on top of the slice, and with the other hand, push a metal skewer through the slice crosswise until it comes out the other side. Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary. Thread the tomatoes on skewers. Brush the onions and tomatoes with oil. Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes. Remove the tomatoes and onions from the skewers and chop. Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl.
- Cut the strings off the roulades with scissors and slice the roulades on the bias. Serve with the relish.
CHEESE-STUFFED PORK TENDERLOIN
My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.
Provided by Melanie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h50m
Yield 3
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g
SPINACH-STUFFED PORK TENDERLOIN
Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
APPLE PORK ROULADE WITH PINOT NOIR SAUCE
This dish is fabulous. Pork tenderloin is a wonderful meat, very lean but ful of flavor. I started with a classic combination of pork and apples, then wanted cheese and a starch for flavor. Couscous cooks in just a minute or two so the prep work was a snap. Use an oven safe skillet to sear, roast and make the pan sauce.
Provided by Korkin
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Butterfly the tenderloin by slicing through 3/4 of the meat lengthwise down the center and fold it open like a book.Cover the meat in plastic wrap and pound it with a mallet or rolling pin to flatten it out to 1/2 an inch thickness.
- Spread 2/3 of the surface of the meat with the goat cheese, leaving a strip at the end bare to keep the filling from oozing out. Place the apple slices in two rows lengthwise and add the couscous to the center. Roll the pork up tightly into a roast and secure with four ties of the butcher's twine.
- Heat the oil in a skillet on medium high heat. When hot, almost to smoking point, add the meat and sear on all sides, getting as much carmelization as possible.
- Place the skillet in a 400 degree oven and roast for 25 minutes, or until internal temperature is 165 degrees. Remove from oven and let the meat rest on a cuttong board for ten minutes.
- Meanwhile, put the skillet back on the stove and add the flour to the pan drippings. Wisk together until flour is incorporated and let cook cook for a minute before adding the wine.
- Let the sauce reduce to a desired thickness turn off the heat. Slice the meat and serve with sauce.
Nutrition Facts : Calories 375.4, Fat 18.2, SaturatedFat 8.2, Cholesterol 97.2, Sodium 420.9, Carbohydrate 10.5, Fiber 0.8, Sugar 2.4, Protein 30.5
PORK AND CHICKEN ROULADE
Great recipe to entertain with. Beautiful presentation when sliced and arranged on the serving platter and tastes as great also. I assembled four of these ahead of time and froze them for a couple of weeks. I thawed them in the fridge and then continued the cooking steps to serve as my main course for Christimas dinner for 20 people.
Provided by Chohertz
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- -Preheat oven to 400 degrees.
- -Slice pork tenderloin along long side down to within 3/4 inch of the bottom. Open and pound to a 1/3 inch thickness. Put plastic over to protect yourself from flying pork pieces. Should be a rough rectangle shape.
- -Pound chicken breasts until same thickness.
- -Spread half of the pesto mixture (1/4 C) over the pork. Layer the chicken over and then spread the remaining pesto mixture over the chicken. Layer the bacon on top.
- -Roll up as tightly as you can along the long ends and secure with kitchen twine. Sprinkle with salt and pepper.
- -Heat large skillet on stovetop on high with 1 tablespoon of olive oil. Add roulade and brown. Total should take 5 minutes.
- -Wrap roulade in foil tightly and put in baking sheet with seam side up.
- -Bake for 45 minutes.
- -Cut string off of roulade and slice. Arrange on serving platter.
Nutrition Facts : Calories 238, Fat 10.1, SaturatedFat 3.4, Cholesterol 101.5, Sodium 180.6, Carbohydrate 0.1, Protein 34.3
More about "cheese stuffed pork roulade recipes"
PORK CUTLET ROULADE (STUFFED PORK CUTLET) | COOK/WRITE
From cookandwrite.wordpress.com
CHEESE-STUFFED PORK ROULADE | RECIPE IN 2021 | PORK ...
From pinterest.com
PORK ROULADEN WITH PROCESSED CHEESE - 1 RECIPES ...
From tastycraze.com
CREAMY SPINACH PORK TENDERLOIN ROULADE - RULED ME
From ruled.me
STUFFED PORK TENDERLOIN WITH FETA CHEESE - MY GREEK DISH
From mygreekdish.com
PRUNE STUFFED PORK LOIN - COOKINPOLISH - POLISH FOOD RECIPES
From cookinpolish.com
21 STUFFED PORK RECIPES FOR THOSE TIMES WHEN YOU CAN'T ...
From southernliving.com
GRILLED PORK TENDERLOIN ROULADE - ALL INFORMATION ABOUT ...
From therecipes.info
SPINACH PARMESAN STUFFED PORK LOIN - PLATING PIXELS
From platingpixels.com
STUFFED PORK ROULADE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ROAST PORK ROULADE STUFFED WITH APRICOTS RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN STUFFED PORK TENDERLOIN - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CRANBERRY STUFFED PORK ROULADE WITH WALNUTS » CRANBERRY ...
From uscranberries.com
PORK ROULADE FLORENTINE RECIPE - FOOD NEWS
From foodnewsnews.com
STUFFED ROULADE OF CHICKEN RECIPE - RECIPES.NET
From recipes.net
STUFFED KETO PORK LOIN - PERFECT KETO
From perfectketo.com
BOURSIN CHEESE AND SPINACH STUFFED PORK - WHITE KITCHEN ...
From whitekitchenredwine.com
CHEESE-AND-BROCCOLI-STUFFED PORK ROULADE WITH GRILLED ...
From crecipe.com
PORK ROULADEN WITH CHEESE - 3 RECIPES | TASTYCRAZE.COM
From tastycraze.com
CHEESE STUFFED PORK ROULADE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHEESE STUFFED PORK ROULADE - ALL INFORMATION ABOUT ...
From therecipes.info
PORK ROULADE WITH CRANBERRY, PEAR & SPINACH - THE FOOD HUSSY
From thefoodhussy.com
10 BEST SAUSAGE STUFFED PORK TENDERLOIN RECIPES - YUMMLY
From yummly.com
CHEESE-AND-BROCCOLI-STUFFED PORK ROULADE WITH GRILLED ...
From recipenet.org
10 BEST PORK ROULADE RECIPES - YUMMLY
From yummly.co.uk
STUFFED ROAST PORK ROULADE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
PORK ROULADE RECIPE | MYRECIPES
From myrecipes.com
STUFFING STUFFED PORK ROAST RECIPE (PORK ROULADE) - …
From thecookierookie.com
STUFFED CHICKEN AND PORK ROULADE - ACELINE
CHEESESTUFFED PORK ROULADE RECIPE | FOOD NETWORK KITCHEN ...
From ontherocks.top
6 EASY AND TASTY PORK ROULADE RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
MEDITERRANEAN STUFFED PORK TENDERLOIN (RECIPE + TIPS ...
From neighborfoodblog.com
ITALIAN HERB & CHEESE-STUFFED BEEF ROULADE
From beefitswhatsfordinner.com
10 BEST PORK ROULADE RECIPES - YUMMLY
From yummly.com
PORK LOIN STUFFED WITH SPINACH AND GOAT CHEESE RECIPE ...
From cookinglight.com
PORK ROULADE WITH STUFFING RECIPE
From crecipe.com
TAPENADE STUFFED PORK ROULADE - THE CHEERFUL KITCHEN
From thecheerfulkitchen.com
CHEESE-STUFFED PORK ROULADE – RECIPES NETWORK
From recipenet.org
22 BEST PORK LOIN ROAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHEESE-STUFFED PORK ROULADE | RECIPE IN 2021 | FOOD ...
From pinterest.com
You'll also love