Pork and Chicken Roulade

Name: Pork and Chicken Roulade
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: German, European
Ingredients: 1 Tbsp butter, softened; 85 grams prosciutto or thinly sliced deli ham; 1 Tbsp all-purpose flour; 118 milliliters minced fresh basil; 473 milliliters minced fresh parsley; 4 garlic cloves, peeled; 177 milliliters heavy whipping cream; 710 milliliters reduced-sodium chicken broth; 4 Tbsps olive oil, divided; 1 teaspoon pepper; 454 grams pork tenderloin; 4 servings Salt and additional pepper; 2 boneless skinless chicken breast halves

Pork and Chicken Roulade is an European main course. This recipe makes 4 servings with 642 calories, 44g of protein, and 48g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. If you have basil, parsley, flour, and a few other ingredients on hand, you can make it. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. If you like this recipe, you might also like recipes such as Pork Roulade, Grilled Pork Tenderloin Roulade, and Apple and Rosemary Pork Roulade.

Instructions

In a food processor, finely chop garlic.

Ingredients you will need

Garlic

Equipment you will use

Food Processor

Add the pepper, parsley and basil; cover and process until finely chopped. While processing, gradually add 3 tablespoons oil in a steady stream. Set aside.

Ingredients you will need

Parsley

Pepper

Basil

Cooking Oil

Starting about a third in from one side, make a lengthwise slit in the tenderloin to within 1/2 in. of bottom. Turn tenderloin over and make another lengthwise slit, starting from about a third in from the opposite side. Open tenderloin so it lies flat; flatten to about 1/3 in. thickness.

Cut chicken breast halves horizontally in half; flatten to 1/4-in. thickness.

Ingredients you will need

Chicken Breast Halves

Spread 3 tablespoons garlic mixture over one side of pork. Arrange chicken over pork.

Ingredients you will need

Whole Chicken

Garlic

Spread

Pork

Spread with 3 tablespoons garlic mixture. Top with prosciutto; spread with remaining garlic mixture.

Ingredients you will need

Prosciutto

Garlic

Spread

Roll up tightly jelly-roll style, starting with a long side. Tie at 2-in. intervals with kitchen string. Cover and refrigerate for at least 1 hour.

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Jelly

Roll

Equipment you will use

Kitchen Twine

Place a large piece of heavy-duty foil (18 in. x 16 in.) on a baking sheet. Lightly sprinkle tenderloin with salt and additional pepper. In a large skillet, brown tenderloin on all sides in remaining oil.

Ingredients you will need

Pepper

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Aluminum Foil

Transfer to prepared pan; wrap foil around pork, keeping the seam side of foil up.

Ingredients you will need

Pork

Wrap

Equipment you will use

Aluminum Foil

Frying Pan

Bake at 400° for 40-45 minutes or until meat thermometer reads 170°.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Meanwhile, discard drippings from skillet.

Equipment you will use

Frying Pan

Add broth and cream. Bring to a boil, scraping up browned bits. Boil until sauce is reduced to 1-1/2 cups, about 20 minutes.

Ingredients you will need

Broth

Cream

Sauce

Let pork stand for 10 minutes; carefully remove foil.

Ingredients you will need

Pork

Equipment you will use

Aluminum Foil

Add any juices to sauce.

Ingredients you will need

Sauce

Mix butter and flour until blended; whisk into sauce. Bring to boil; cook and whisk until slightly thickened, about 5 minutes. Strain sauce; season with pepper.

Ingredients you will need

Butter

Pepper

All Purpose Flour

Sauce

Equipment you will use

Whisk

Serve with pork.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

1Tbsp

butter, softened 85grams

prosciutto or thinly sliced deli ham 1Tbsp

all-purpose flour 118milliliters

minced fresh basil 473milliliters

minced fresh parsley 4

garlic cloves, peeled 177milliliters

heavy whipping cream 710milliliters

reduced-sodium chicken broth 4Tbsps

olive oil, divided 1teaspoon

pepper 454grams

pork tenderloin 4servings

Salt and additional pepper 2

boneless skinless chicken breast halves

Recommended wine: Riesling, Dornfelder

Riesling and Dornfelder are my top picks for Rouladen. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Bollig-Lehnert Piesporter Goldtroopfchen Riesling Spatlese. It has 4.5 out of 5 stars and a bottle costs about 24 dollars.

Bollig-Lehnert Piesporter Goldtroopfchen Riesling Spatlese

Piesporter - Goldtröpfchen is one of the best-known individual vineyards (Einzellagen) in the Mosel region of Germany. This vineyard consists of steep, slatey southern-facing slopes arranged in a dramatic amphitheater-like shape for ideal exposure and aspect with the river reflecting much-desired sun directly to the vines. The excellent Rieslings are typically sun-warmed and ripe, with pronounced slate minerality and balancing acidity. Ripe, full of tropical fruit flavors of pineapple, mango, and guava, with pastry accents. Offers a bright finish of kiwifruit and lime, showing a touch of chamomile and cream. A succulent Riesling.A perfect match for strong Indian and Asian spiced dishes. Also fantastic with a spiced duck leg, dishes with acidic sauces, roasted vegetables, and soft cheeses.