Pork And Chicken Roulade Recipes

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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

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 33

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.

MUSHROOM-STUFFED PORK ROULADE



Mushroom-Stuffed Pork Roulade image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 11

7 tablespoons extra-virgin olive oil
1 pound wild mushrooms (such as oyster and/or hen of the woods), trimmed and sliced
1 small head garlic, minced
Kosher salt and freshly ground pepper
1/2 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme, plus 2 sprigs
1 tablespoon finely chopped fresh rosemary, plus 1 sprig
1 center-cut boneless pork loin roast (3 1/2 to 4 pounds)
1/4 cup dry sherry
1 cup low-sodium chicken broth
1 tablespoon unsalted butter

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.

PORK AND CHICKEN ROULADE



Pork and Chicken Roulade image

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

1 lb pork tenderloin
1 lb boneless skinless chicken breast, about 3
3 slices bacon (or you can use prosciutto)
1/2 cup pesto sauce

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

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