Popular in European cuisine, a roulade is one of the most elegant preparation for a pork tenderloin. It's a thin cut of lean meat that is rolled around a filling and sliced before serving. With an earthy stuffing of fresh herbs such as rosemary, thyme, parsley and sweet red grapes, this pork roulade recipe is perfect for special occasions or the Sunday dinner. Serve it with warm roasted Brussels sprouts, potatoes or cold as a delicious appetizer.
I love using pork tenderloin because it absorbs flavors very well, it's lean, affordable and easy to cook. Even tough this pork roulade with grapes and herbs recipe may look very complicated to create, it's really not. The preparation takes a little bit of time and patience but the moist and succulent result is worth the effort. I will teach you how to cut the pork tenderloin for rolling because I found that this part can be challenging. You can also ask your butcher to trim and butterfly one for you but you basically want to end up with a square of pork that is 3/4 inch thick.
For the filling, onions and grapes are sauteed in a little bit of butter and olive oil and the mixed with a combination of rosemary, parsley, thyme, garlic and lime zest. The flavors complement each other and neither are overpowering. And let me tell, the fall scent with fill your kitchen while this gorgeous grape and rosemary pork roulade bakes in the oven.
Yield: 4-6 servings Time: 2 hours
- 700 g (1 1/2 lbs) pork tenderloin
- 1/2 small onion, diced
- 3/4 cup red grapes
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh rosemary, minced
- 3 tablespoons fresh parsley, chopped
- 3 garlic cloves, minced
- 1 tablespoon lime zest
- 1 tablespoon butter
- 2 tablespoons olive oil
- Preheat the oven to 235°C (450°F).
- To butterfly the pork tenderloin, place it on a cutting board with the short edge facing you. Hold the knife parallel with the cutting board and begin cutting along one long side, about 1/2-inch above the bottom of the loin. Continue slicing inwards, pulling back the meat with your free hand. Unroll the loin like a rug or carpet until you have a square.
- Cover the butterflied pork tenderloin with plastic wrap and using a meat mallet, pound the pork until a even thickness is achieved.
- Uncover and season with salt and pepper and set aside.
- In a small bowl, combine the thyme, rosemary, parsley, garlic and lime zest. Set aside.
- In a skillet, over medium heat, add the butter and 1 tablespoon olive oil. Once hot, add the onions and sautée for 3 minutes until translucent. Add the grapes and cook until they begin to soften, for about 5 minutes.
- Remove from skillet and combine with the herb mixture.
- Top the pork tenderloin with the grape mixture, leaving about a 1-inch border all around.
- Gently start rolling from the bottom, making sure the filling stays in place. Season with salt and pepper and drizzle with 1 tablespoon olive oil.
- Tie the pork tenderloin, at 1-inch interval, with cooking twine.
- Place the roulade on a wire rack in a roasting pan and place in the oven for 20 minutes, until it beginnings to brown. Reduce the heat to 175°C (350°F) and cover with aluminum foil.
- Cook for one more hour, until the center reaches 71°C (160°F).
- Remove from the oven and allow the roulade to rest for 10 minutes, covered with aluminum foil.
- Remove twine, cut them into 1/2-inch-thick slices and serve with desired side dishes.
Tips and Tricks:
- If your pork tenderloin has a conjunctive tissue (aka silver skin), trim it with a sharp knife. This silver skin doesn't dissolve when cooked so it needs to be removed.