PORK AND CHICKEN ROULADE
This is a very popular recipe with the Test Kitchen staff. I received it from co-worker Kristin Arnett and know several others who have made it. -Janet Briggs
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 3-4 servings.
Number Of Ingredients 13
Steps:
- In a food processor, finely chop garlic. Add the pepper, parsley and basil; cover and process until finely chopped. While processing, gradually add 3 tablespoons oil in a steady stream. Set aside., Starting about a third in from one side, make a lengthwise slit in the tenderloin to within 1/2 in. of bottom. Turn tenderloin over and make another lengthwise slit, starting from about a third in from the opposite side. Open tenderloin so it lies flat; flatten to about 1/3 in. thickness. Cut chicken breast halves horizontally in half; flatten to 1/4-in. thickness., Spread 3 tablespoons garlic mixture over one side of pork. Arrange chicken over pork. Spread with 3 tablespoons garlic mixture. Top with prosciutto; spread with remaining garlic mixture. Roll up tightly jelly-roll style, starting with a long side. Tie at 2-in. intervals with kitchen string. Cover and refrigerate for at least 1 hour., Place a large piece of heavy-duty foil (18x16 in.) on a baking sheet. Lightly sprinkle tenderloin with salt and additional pepper. In a large skillet, brown tenderloin on all sides in remaining oil. Transfer to prepared pan; wrap foil around pork, keeping the seam side of foil up. Bake at 400° for 40-45 minutes or until thermometer reads 170°., Meanwhile, discard drippings from skillet. Add broth and cream. Bring to a boil, scraping up browned bits. Boil until sauce is reduced to 1-1/2 cups, about 20 minutes. Let pork stand for 10 minutes; carefully remove foil. Add any juices to sauce. Mix butter and flour until blended; whisk into sauce. Bring to boil; cook and whisk until slightly thickened, about 5 minutes. Strain sauce; season with pepper. Serve with pork.
Nutrition Facts :
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
PORK AND CHICKEN ROULADE
This is a very popular recipe with the Test Kitchen staff. I received it from co-worker Kristin Arnett and know several others who have made it. -Janet Briggs
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a food processor, finely chop garlic. Add the pepper, parsley and basil; cover and process until finely chopped. While processing, gradually add 3 tablespoons oil in a steady stream. Set aside., Starting about a third in from one side, make a lengthwise slit in the tenderloin to within 1/2 in. of bottom. Turn tenderloin over and make another lengthwise slit, starting from about a third in from the opposite side. Open tenderloin so it lies flat; flatten to about 1/3 in. thickness. Cut chicken breast halves horizontally in half; flatten to 1/4-in. thickness., Spread 3 tablespoons garlic mixture over one side of pork. Arrange chicken over pork. Spread with 3 tablespoons garlic mixture. Top with prosciutto; spread with remaining garlic mixture. Roll up tightly jelly-roll style, starting with a long side. Tie at 2-in. intervals with kitchen string. Cover and refrigerate for at least 1 hour., Place a large piece of heavy-duty foil (18x16 in.) on a baking sheet. Lightly sprinkle tenderloin with salt and additional pepper. In a large skillet, brown tenderloin on all sides in remaining oil. Transfer to prepared pan; wrap foil around pork, keeping the seam side of foil up. Bake at 400° for 40-45 minutes or until thermometer reads 170°., Meanwhile, discard drippings from skillet. Add broth and cream. Bring to a boil, scraping up browned bits. Boil until sauce is reduced to 1-1/2 cups, about 20 minutes. Let pork stand for 10 minutes; carefully remove foil. Add any juices to sauce. Mix butter and flour until blended; whisk into sauce. Bring to boil; cook and whisk until slightly thickened, about 5 minutes. Strain sauce; season with pepper. Serve with pork.
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