Friday, December 11, 2015

Pork Tenderloin Roulade Stuffed with Herbed Spinach with a Quick Pan Sauce

This recipe is a little bit fussy, but still quick enough for a weeknight dinner and elegant enough for company ... and you can get out some of the frustrations of the day when you pound out the meat! Don't skip on the pan sauce.

One year ago: Pork Vindaloo
Two years ago: Kale Greens in Coconut Milk
Three years ago: Black Pepper Crab
Four years ago: Red Braised Pork
Five years ago: Chocolate Cinnamon Cream Scones
Six years ago: Mediterranean Couscous and Lentil Salad

Pork Tenderloin Roulade Stuffed with Herbed Spinach with a Quick Pan Sauce (from All About Roasting)

1 1/2 tbsp unsalted butter
1/4 cup finely chopped shallots
2 tsp thyme leaves, roughly chopped
1/4 tsp crushed red pepper flakes
kosher salt and pepper
5 ounces baby spinach
1 tbsp finely chopped parsley, dill, and/or basil
2 tbsp grated Parmigiano-Regianno
2 tbsp pine nuts, toasted and chopped
pinch of freshly grated nutmeg
1 pork tenderloin (1 - 1 1/4 lbs)
1 tbsp olive oil
1 tbsp unsalted butter
1 tbsp finely chopped shallots
2 tbsp brandy or sherry
3/4 cup chicken broth
2 tbsp creme fraiche or heavy cream

1. Preheat oven to 325F.
2. Heat butter in a medium skillet over medium heat. Add shallots, thyme, and red pepper flakes. Season with salt and pepper. Cook until tender, 3 minutes.
3. Add spinach to pan and pinch of salt. Toss until wilted, 2 minutes. Remove from heat and set aside to cool.
4. Squeeze excess liquid from spinach and stir in herbs, Parmigiano, pine nuts, and nutmeg.
5. Butterfly the tenderloin by making a horizontal incision down the entire length in the center stopping about 1/2" before you cut the tenderloin in two. Open it like a book. Lay a piece of plastic wrap over the surface and use a meat pounder or small heavy pan to flatten it until 1/4" - 1/2" thick.
6. Season tenderloin with salt and pepper and use a spatula to spread the stuffing over the pork, leaving a 1.5" - 2" border along the far edge of the meat. Starting at the edge closest to you, roll into a tube shape and secure with kitchen string ever 2" to 3".
7. Heat a large oven-safe skillet over medium-high heat. Add oil and sear pork, turning with tongs to brown all sides but one, ~8 minutes total. Turn pork onto the last side and transfer to the oven.
8. Roast pork, turning once after 10 minutes, and cook until thermometer registers 140 - 145F, ~ 18 - 24 minutes.
9. Transfer pork seam side down to a carving board and let rest.
10. Add butter to the skillet and return to medium heat. Add shallots and saute until softened, ~2 minutes.
11. Add brandy, scrape pan, and cook until evaporated, ~1 minute.
12. Add chicken broth and simmer until reduced by half, ~ 4 minutes.
13. Add creme fraiche and simmer 1 - 2 minutes.
14. Slice pork into 1/2" thick slices. Arrange 2 - 4 slices on a plate and spoon sauce on top. Serve.

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