Southern Style Pork Rouladen Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Butterfly the pork loin and pound it out to an even thickness of 1/2 to 3/4 inch.
• Add the broccoli rabe to a large pot of boiling water and cook until just tender, 2 to 3 minutes. Submerge the broccoli rabe in a bowl of ice water until cooled, then wring it out to remove as much water as possible. Roughly chop and add to a medium bowl.
• To the broccoli rabe, add the breadcrumbs, sausage, Parmesan and egg; stir to combine. Lay a large piece of caul fat out on a large, flat work surface. Lay about 6 prosciutto slices in the middle, slightly overlapping. Arrange the flattened out pork loin on top of the prosciutto. Set the sausage mixture on the pork loin and shape it into a neat, even log. Wrap 2 pieces of prosciutto around each end of the log and fold the prosciutto that's underneath up and around the pork. Roll the pork loin around the filling and into a log, wrapping the caul fat around it in an even layer. Tie with butcher's twine to secure.
• Coat a pan with olive oil and place it over medium-high heat. Sear the pork roulade until golden brown on all sides. Transfer to a baking dish and bake 10 minutes (reserve the fat in the pan for the Roasted Red Potatoes). Flip the roulade and continue to bake until the internal temperature registers 150 degrees F, about 10 minutes more. Let rest for 5 minutes, then remove the string. Slice and serve with Roasted Red Potatoes.
• Preheat the oven to 375 degrees F.
• Put the potatoes in a large bowl along with the fat from searing the roulade. Add the Parmesan, garlic, rosemary and some salt; toss to coat. Spread the potatoes out on a baking sheet and bake until tender, 20 to 25 minutes.

Steps:

• To butterfly the tenderloins: make a deep lengthwise cut down the center, being careful not to cut all the way through. Open the tenderloin up like a book. Place the opened tenderloin between 2 pieces of plastic wrap. Pound with a meat mallet until 1/4-inch thick. Repeat with the other tenderloin.
• To make the stuffing: heat the olive oil in a large skillet over medium heat. Add the onion and cook until lightly golden, about 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the kale, vinegar, honey, and water. Increase the heat to high and continue to cook, stirring constantly, until the kale is wilted, about 2 minutes. Drain and set aside.
• Lay 2 slices of ham or prosciutto over each butterflied tenderloin. Top with half of the kale stuffing, leaving a 1/4-inch border. Carefully open the peppers and lay a single layer over the kale. Roll up each tenderloin and tie at 2-inch intervals with butcher's twine.
• Preheat the oven to 450 degrees F.
• Sprinkle the tenderloins all over with salt and pepper. Heat a heavy ovenproof skillet over medium-high heat and add the olive oil. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes. Transfer the pan to the oven and roast. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes, until the pork registers 140 degrees F to 145 degrees F. When done, remove the tenderloins from skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes. Remove the twine from the tenderloins, cut them into 1/2-inch-thick slices, and serve with
• In a food processor fitted with the metal blade, grind the almonds until they form a thick paste. Add the bread crumbs, olive oil, peppers, and capers and process until smooth. Taste for salt and pepper. Transfer to a serving bowl.

Steps:

• Pardon the redundancy, my recipes tend to be written in a way that I can onderstand. They're pretty darn funny, too. 4 lbs. Pork Loin, sliced like this: Lay the pork loin on a cutting board and start carving it down its length like a jelly roll, about 3/8" thick. Your average chunk of loin at that weight is going to be about 8" long. Let's get this right: there IS a difference between just a regular loin and a tenderloin, they are different cuts. If you don't have a chunk this big, try to think of this as 8 oz. per serving. Now when you have this thing all laid out there, it's going to become a fairly expansive piece of meat. I like to use a stiff boning knife (STOP your sniggering) for this, the blade is narrow and easy to turn as you get to the end. Take that dealy-o and slice it about every 4" so you wind up with about eight 4" X 8" rectangular pieces of loin. Put these between two sheets of wrap and smack them with a meat mallet like you wish you could your ex lover. Cooking can be so cathartic, no? Or am I going psycho? Anyway, flatten it out, and you wind up with about a foot by six inch rectangle. Now you'll need a jar of Chow Chow (southern cabbage relish), some good Dijon mustard, and eight good-sized pickled okra. Spread each rectangle liberally with the Dijon, then the Chow Chow and 2Tb of finely cubed onion (so you need a half of a yellow onion or so here). Put an okra at one of the narrow ends. Roll this whole deal up and then tie it with kitchen string. Now go get a big, heavy saucepan, a three quart or so, and take three BIG sweet potoatoes that you have peeled and quartered. Cover them with COLD water, and start them boiling on high, reduce to a simmer until they are tender when poked with a fork. I say half an hour or so. To this add a stick of unsalted butter (4 oz.), a half teaspoon of ground allspice, and half a teaspoon of cinnamon. Now throw in fresh black pepper, and salt to taste. Mash this, but not too finely, the texture is nice when not over smooshed. Now you will have to put on your famous multi-tasking hat here a bit. So if you are a person who can manage to carry on a phone conversation while driving, you're in like Flint here. If not, go away, and despair. Quit driving ON THE PHONE! WHILE the aforementioned spuds are boiling and simmering, now you are faced with a white mirepoix. Meer-eh-pwah, for your edification and entertainment, via snobby Franch pronunciations. Accent the first syllable and you will seem genuinely froggy and all your friends will admire you. Basically this is the schtuff: One large yellow onion, chopped. One parsnip, about half of the onion's size, peeled and chopped (these things look like albino carrots) and the same amount of celery as the parsnip. Heat a frying pan, the kind that is non-stick and has a handle on the front with straight sides about 4" deep. Get the thing up to reasonably HOT (it needs to be HOT, HEAT cooks food!), and add a couple of Tb. of olive oil. Just regular old olive oil, you will not need something that competes with the gold standard here. Now put in the roulades you made and sear them off, let them become lightly toasted all the way around. Take them out and hold warm. Add more oil. Do not clean out the pan. There's flavor in that thing. Throw down the mirepoix and LEAVE THIS TO COOK a bit, don't fuss with it a lot, so the sugars can caramelize, and this stuff browns up a bit. Now add half a can of tomato paste, and let that toast a bit. After this, pour in either a good pork stock, or if you don't have that, a good beef stock, about three cups. YAHHH! Slide those bad boy roulades back in there, reduce the heat to a simmer, add S&P to taste and cover. Simmer until the mirepoix and rouladen are tender, about 45 min to an hour. Remove the roulades and hold them on a plate, covered, in a warm oven. They should be about butter tender by now. Skim off the fat from the top of the jus here, throw that away, and put the rest in a food mill or a heatsafe bender. VENT the darn blender! Hot stuff blows up if you don't. Pictor is not responsible for napalm attacks! Add about a tsp. of Herbes du Provence. Whizz it up to make a gravy, then add 2 or so oz. of cold butter bits to emulsify this whole concoction. Return it to the pan for a bit. Put the roulades back in. Heat through. Serve. Be congratulated. I like to put down the mash, place the rouladen on top, and nap with the gravy. I also like to make fried sweet potato strings for a garnish. I usually serve this with cooked greens as a side. Oh yes, DO take the strings off for your guests! No one likes flossing WITH the food.