Pork Roulade with Lemon and Sage

Name: Pork Roulade with Lemon and Sage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: German, European
Ingredients: 1 teaspoons freshly ground black pepper, divided; 946 milliliters hot cooked orzo (about 2 cups uncooked rice-shaped pasta); 411 grams fat-free, less-sodium chicken broth; 158 milliliters chopped fresh flat-leaf parsley; 59 milliliters chopped fresh sage; 2 garlic cloves, minced; 907 grams pork tenderloins, trimmed; 1 teaspoon fresh lemon juice; 2 Tbsps grated lemon rind; 8 lemon wedges; 1 Tbsp olive oil; 1 teaspoon salt, divided; 237 milliliters Sauvignon Blanc or other dry white wine

Need a dairy free main course? Pork Roulade with Lemon and Sage could be an awesome recipe to try. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains around 31g of protein, 6g of fat, and a total of 351 calories. This recipe serves 8. Head to the store and pick up salt, flat-leaf parsley, sauvignon blanc, and a few other things to make it today. To use up the sauvignon blanc you could follow this main course with the Sauvignon Blanc Wine Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is an affordable recipe for fans of European food.

Instructions

Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.

Place plastic wrap over tenderloins; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Ingredients you will need

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

Combine parsley, sage, rind, and garlic.

Ingredients you will need

Parsley

Garlic

Beef

Sage

Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over tenderloins.

Ingredients you will need

Pepper

Salt

Spread half of parsley mixture over each tenderloin, leaving a 1/2-inch border around outside edges.

Ingredients you will need

Parsley

Spread

Roll up the tenderloins jelly roll fashion, starting with long sides. Secure at 2-inch intervals with twine.

Ingredients you will need

Jelly

Roll

Equipment you will use

Kitchen Twine

Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over tenderloins.

Ingredients you will need

Pepper

Salt

Place the tenderloins in a large zip-top plastic bag, and seal. Refrigerate for at least 1 hour.

Equipment you will use

Ziploc Bags

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add tenderloins; cook 5 minutes, turning until browned on all sides.

Add wine; cook 2 minutes.

Ingredients you will need

Wine

Add broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Ingredients you will need

Broth

Remove tenderloins from pan; keep warm. Cook broth mixture until reduced to 1 cup (about 10 minutes). Stir in juice.

Ingredients you will need

Broth

Juice

Equipment you will use

Frying Pan

Remove twine from tenderloins. Slice tenderloins crosswise into 3/4-inch-thick slices.

Equipment you will use

Kitchen Twine

Drizzle with sauce.

Ingredients you will need

Sauce

Serve with orzo and lemon wedges.

Ingredients you will need

Lemon Wedge

Orzo

Garnish with sage leaves, if desired.

Ingredients you will need

Sage

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 946milliliters

hot cooked orzo (about 2 cups uncooked rice-shaped pasta)411grams

fat-free, less-sodium chicken broth 158milliliters

chopped fresh flat-leaf parsley 59milliliters

chopped fresh sage 2

garlic cloves, minced 907grams

pork tenderloins, trimmed 1teaspoon

fresh lemon juice 2Tbsps

grated lemon rind 8

lemon wedges 1Tbsp

olive oil 1teaspoon

salt, divided 237milliliters

Sauvignon Blanc or other dry white wine

Recommended wine: Dornfelder, Riesling

German works really well with Dornfelder and Riesling. 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. You could try Heinz Eifel Shine Dornfelder Sweet Red. Reviewers quite like it with a 3.5 out of 5 star rating and a price of about 12 dollars per bottle.