Best Pork Roulade With Roasted Red Potatoes Recipes

STUFFING STUFFED PORK ROAST - PORK ROULADE

Steps:

• Adjust the oven rack to the lower-middle position and heat oven to 325°Line a large rimmed baking sheet with aluminum foil and set a V-rack wire rack inside. Spray the rack with nonstick cooking spray.
• Butterfly the pork loin roast or ask your butcher to do this for you.
• Use paper towels to pat the pork dry and rub it on all sides with salt and sugar. Place the roast in a zipper-lock bag and refrigerate 1-4 hours.
• In a large skillet, cook the sausage and bacon until the sausage has browned, the bacon is cooked through but not crispy. Transfer the meat to a paper towel-lined plate reserving 2 tablespoons of the rendered fat in the skillet.
• Add the onion, celery and apple to the skillet. Season with salt and pepper and cook until the onion, celery and apple are tender. Add the minced garlic and remove the skillet from the heat. Pour the onion mixture into a large mixing bowl and wipe out the skillet.
• Add the reserved sausage/bacon mixture to the onion mixture, in the bowl, and stir well.
• While the above cooks, place the bread, sage, rosemary and thyme in the bowl of a food processor and pulse the mixture into coarse crumbs.
• Set the skillet over medium heat and add the butter. When the butter melts, add the coarse breadcrumb mixture and stir until the breadcrumbs are lightly toasted, about 3 minutes (do not allow the breadcrumbs to burn). Add the breadcrumb mixture to the sausage/onion mixture and stir well. Set aside.
• Remove the pork from the bag and set it in a second large baking tray. Pat it dry with paper towels and arrange it, fat cap down, on the tray.
• Cover the pork with the sausage/onion stuffing, leaving a ½-inch border on all sides.
• Cut 7 (10-inch) pieces of kitchen twine and set them next to the work area.
• Roll the pork tightly and tie it at 1-inch intervals along the length of the roast. Season it, on all sides, with kosher salt and black pepper.
• Heat the large skillet over medium heat and add 2 tablespoons oil.
• Place the roast in the skillet and brown on all sides (about 3 minutes per side).
• Set the roast in the V-rack wire rack on the rimmed baking sheet, fat side up, and set it in the oven. Pour the chicken stock under the roast in the bottom of the baking sheet.
• Roast the pork 50-60 minutes or until the thickest, middle part of the pork registers 145°F on a meat thermometer. Remove the roast from the oven, tent loosely with foil, and let it rest 10-20 minutes before slicing. Remove the kitchen twine before slicing.
• If desired and if there is enough, pour any rendered juices from the bottom of the pan through a mesh strainer and serve alongside the roast.
• Enjoy!

MUSHROOM-STUFFED PORK ROULADE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Stir and continue cooking, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add another 1 tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool.
• Meanwhile, combine the parsley, chopped thyme and rosemary, 3 tablespoons olive oil and a pinch each of salt and pepper in a small bowl; set aside.
• Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Reroll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper.
• Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Continue to cook, turning, until browned all over, 1 to 2 more minutes. Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135 degrees F, 1 hour to 1 hour 15 minutes. Remove the pork on the rack to a cutting board, tent with foil and let rest 30 minutes.
• Meanwhile, skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat. Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, 1 minute. Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat to a simmer and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve.
• Place the pork on a cutting board and remove the twine; cut into 1/2-inch-thick slices. Transfer to a platter and serve with the sauce.

HERBED PORK AND RED POTATOES

Steps:

• In a small bowl, combine the rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper. Rub roast with 2 tablespoons herb mixture. , In a Dutch oven over medium-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture; arrange around roast. , Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

PORK ROULADE WITH CHUTNEY STUFFING AND ROSEMARY GARLIC MASHED POTATOES

Steps:

• For the chutney: Combine the cinnamon, rosemary, shallot ginger, garlic, chicken stock, apple dried fruit and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat and reduce the heat to simmer until soft and plump, about 5 minutes. Remove from the heat, discard the cinnamon stick and rosemary sprigs. Strain the dried fruit mixture, reserving the infused chicken stock. Transfer the dried fruit mixture to a medium bowl and stir in the vinegar, sugar, walnuts and a pinch of salt.
• For the pork: Preheat oven to 425 degrees F. Slice the pork lengthwise, cutting to, but not through, the other side. Open the halves, laying the pork flat like a book. Place plastic wrap over the pork; pound to an even thickness, about 1/2 inch thick, using a meat mallet. Season the pork with 1 teaspoon salt and pepper. Spread the chutney mixture on the pork. Roll up, jelly-roll fashion. Truss the rolled pork with butcher's twine.
• Heat the oil in a large ovenproof skillet over medium-high heat. Add the pork, seam-side down; cook 4 minutes or until browned, carefully turning occasionally. If the pan gets too dark, deglaze with 1/4 cup chicken stock, discarding the stock in a heatproof bowl after the deglazing. Place the pan in the oven. Roast until a thermometer inserted in the center registers 145 degrees F, 15 to 20 minutes. Remove the pork from the pan to a cutting board; let stand 5 minutes before slicing.
• Return the pan to medium-high heat and deglaze with 1 cup of the reserved infused chicken stock. Cook, stirring constantly, until the stock has reduced and thickened. Stir in the butter and season the sauce with salt and pepper, strain through a fine-mesh sieve. Drizzle around the pork. Serve with Garlic Rosemary Mashed Potatoes and Celery Salad.
• Put the potatoes in a large pot and add enough cold water to cover by 2 inches. Very generously salt the water. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the potatoes are very soft, about 18 minutes.
• In a small saucepan, combine the heavy cream, garlic, rosemary, shallots and a pinch of salt. Simmer uncovered for about 15 minutes or until the cream reduces to 1/2 cup. Strain, set aside and keep warm.
• Drain the potatoes then put them through a food mill or ricer into a large bowl. Immediately stir in the butter and gradually pour in the warm cream. Stir until smooth. Season to taste with salt.
• Add all ingredients into a medium bowl; toss gently to coat. Season with salt and pepper to taste.

PORK ROULADE WITH BROCCOLI RABE AND SAUSAGE STUFFING AND MUSTARD MASHED POTATOES

Steps:

• For the roulade: Preheat the oven to 375 degrees F. Spread the pine nuts onto a small sheet tray and place in the oven to toast, 5 to 7 minutes.
• Set up a large pot of well-salted boiling water. Set up a large bowl of well-salted ice water. Blanch the broccoli rabe for 1 minute until bright green and tender, but still crisp. Remove from the boiling water and plunge immediately into the ice bath. Once cool, remove from the ice bath and use your hands to squeeze out excess water. Finely chop the broccoli rabe and add to a large bowl with the sausage, pine nuts, parmesan, breadcrumbs, egg and crushed red pepper. Sprinkle with salt.
• Heat a small saute pan over medium-high heat with a little olive oil. Take a small amount of filling and cook a small tester patty to test for seasoning. Adjust the seasoning on the remaining raw mixture if needed.
• Trim any excess fat from the pork chops. Cut the pork lengthwise to butterfly, then pound to an even thickness of 1/4 to 1/2 inch. Lay a large piece of caul fat out on a large, flat work surface. Place 4 slices of prosciutto over the caul fat, followed by the pounded pork loin on top of the prosciutto. Set half the broccoli rabe and sausage filling on top of the pork loin and shape into a thin log. Wrap the prosciutto and pork loin around the filling and roll into a tight log. Wrap the caul fat around the stuffed pork, cutting off any excess from the ends, making sure the caul fat is in one even layer around the pork. Tie with butcher's twine to secure and trim any excess string. Repeat with the remaining pork and filling.
• Heat a large saute pan with olive oil over high heat. Sear the roulades, turning on all sides, until golden brown, 5 to 7 minutes. Transfer the pork to a sheet tray and place into the oven and reserve the pan that the pork was cooked in. Roast the pork at 375 degrees F for 15 to 20 minutes, or until an instant read thermometer registers 150 degrees F. Let rest for 5 to 10 minutes, then remove the string.
• Place the pan that the pork was cooked in back onto medium-high heat and drain off any remaining fat. Add the shallot and cook for 2 minutes until tender. Deglaze the pan with the white wine and stir, making sure to scrape the bits from the bottom of the pan. Cook until almost all of the liquid has reduced, then add half the chicken stock. Continue to cook until the liquid has reduced by half, then add the remaining chicken stock. Cook until slightly reduced then remove from heat.
• Slice the pork into 1/2-inch-thick rounds. Plate alongside the mashed potatoes and a drizzle of sauce over the pork.
• Place the potatoes in a large saucepan. Add cold water to cover the potatoes by 1 to 2 inches and generously season with kosher salt. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes.
• Meanwhile, heat the heavy cream in a small saucepan over medium-low heat. Drain the potatoes and add back to the large saucepan. Using an electric hand mixer, mix the potatoes and gradually add the butter and warmed heavy cream, alternating, until the potatoes reach a creamy and silky consistency. You may not need to use all the heavy cream. Add the whole-grain mustard, Dijon mustard and kosher salt to taste and mix thoroughly to combine. Makes 4 servings

SPANISH PORK TENDERLOIN ROULADE

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.

HERB ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Cut the potatoes into halves or quarters, as long as they are all about the same size.
• Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)
• Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned. The potatoes should be nice and brown and really well flavored. Transfer to a serving bowl and serve.
• Hot potato!

CHEESE-AND-BROCCOLI-STUFFED PORK ROULADE WITH GRILLED TOMATO RELISH

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 SHOULDER ROAST WITH POTATOES

Steps:

• If your roast has a complete top layer of fat trim off excess amounts and score the top in a checker board pattern.
• Using a sharp knife make several shallow cuts about 1/2 inch deep on each side of the pork.
• slice 3 garlic cloves into spears and insert them into half the cuts on the pork.
• Spread the onion slices on the bottom of a glass roasting pan.
• Place the remaining marinade ingredients in a food processor and process to make a paste.
• Rub pork should whth the mixture all over, making sure that it goes into the cuts.
• Place pork on top of the onion slices.
• Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
• Preheat oven to 450 degrees F.
• cut the potatoes into desired size.
• Toss in medium mixing bowl with melted butter or olive oil, salt, and rosemary.
• Lay around pork roast.
• Cut the apples into eighths and lay around the pork with potatoes. (these can also be added after one hour of cooking for a more firm texture).
• Place in oven, make sure the fat side is up.
• Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
• Baste with it's own juices every 30 minutes.
• Check temperature after 1 and 1/2 hours at 325.
• Cook until internal temperature reaches 150 degree F.
• Remove from oven and let the roast rest covered for 15 minutes before cutting.
• Potatoes may be cooked at 400 degrees F while roast is resting to brown up more. (optional).

HERB ROASTED PORK LOIN AND POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
• Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
• Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

ROAST POTATOES

Steps:

• Preheat oven to 450 degrees F (250 degrees C).
• Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
• Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.