PORK ROULADE WITH CHUTNEY STUFFING AND ROSEMARY GARLIC MASHED POTATOES

Pork Roulade with Chutney Stuffing and Rosemary Garlic Mashed Potatoes image

Provided by Carla Hall

Time 1h30m

Yield 4 servings

Number Of Ingredients 33

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Ingredients

2 cinnamon sticks
2 fresh rosemary sprigs
1 small shallot, minced
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
2 cups unsalted chicken stock, plus extra for deglazing
3/4 cup chopped Granny Smith apple
1 cup mixed chopped dried fruit, such as apricots, golden raisins, dried plums, dried figs, dried cherries
1/2 teaspoon kosher salt, plus more to taste
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 cup chopped walnuts, toasted
1 pound pork tenderloin, trimmed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
Garlic Rosemary Mashed Potatoes, recipe follows
Celery Salad, recipe follows
2 pounds medium Yukon gold potatoes (about 8), peeled and halved
Kosher salt
1 cup heavy cream
2 garlic cloves, smashed
1 sprig fresh rosemary
1/2 shallot, roughly chopped
4 tablespoons unsalted butter, cut up and softened
1 stalk celery, shaved into ribbons
1 Granny Smith apple, cored and cut into 1/4-inch dice
1/2 cup walnuts, toasted
2 tablespoons parsley leaves
2 teaspoons apple cider vinegar
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

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.