Monday, February 15, 2010

Pork Roulade Experiment


I got a good deal on pork tenderloin at Sam's Club the other day.  If you go early in the morning, you can get the "Reduced For Quick Sale" meats & save a TON of money. I was racking my brain trying to think of a new way to prepare it. We are all big fans of when I pound it out & bread/shallow fry it...but I was needing a change up.  I thought of a stuffed tenderloin, but that would take a long time to cook. Soooo, I ended up slicing 2" medallions of the pork & pounded them out as thin as possible. I then took some red pepper, sweet onion & garlic and gave them a whir in the food processor. In the mean time, I crisped up a package of bacon. When done, I removed the bacon & drained the grease. Add in the veggies and cook quickly to take the raw taste out. Crumble the bacon (I just threw it in the food processor) and then combine the veggies, bacon & about 1/2 cup of any cheese you like. Spread the stuffing in an even layer on the pork & roll up. Seal with a toothpick & set aside. Do this for the rest of the pieces.  I rolled them in some seasoned flour, dunked in egg & gave them a roll in some seasoned breadcrumbs. I shallow fried them in extra virgin olive oil on all sides until golden. I then placed on a cookie sheet & baked in the oven for about 15 more minutes at 350 degrees.

Not only was it fantastically delicious, but also very pretty.  Think of all the things you could use this technique on!!! Chicken parm, kiev or cordon bleu? Yes! Turkey with stuffing? A new Thanksgiving tradition! You could use frozen spinach & garlic & gruyere. My husband is not a fan of spinach OR stinky cheese, so I used bacon & colby. Not gourmet, but delicious nonetheless.


Just a little reminder: if you scroll up to the top of your page, you can click Share to share the recipe on Facebook with your friends so we can ALL save money & eat well.


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