FIRE ROASTED TOMATO PORK TENDERLOIN ROULADE
FIRE ROASTED TOMATO PORK TENDERLOIN ROULADE

FIRE ROASTED TOMATO PORK TENDERLOIN ROULADE

Yield
24 portions
Portion Size
3 slices pork with 3 ounces sauce
Ingredients: Measure:
Pork loins (3 lb each)
6
9 cups
Grated fontina cheese
3 cups
Baby portobello mushrooms, sauteed
3 cups
Onions, sliced and sauteed
3 cups
Garlic, minced
6 tbsp
Salt
2 tbsp
Vegetable Oil
3 tbsp
Garlic, minced
1 tbsp
8 cups
Heavy cream
2 cups
Salt
2 tbsp
Dried oregano
2 tsp
Dried basil
2 tsp
Fresh basil, chiffonade, for garnish

Directions

  1. Make PORK TENDERLOIN ROULADE: Preheat oven to 350°F.

  2. Butterfly loins and lay flat on a cutting board. Cover loins with plastic wrap; pound with a meat mallet until 1 to 1-1/2 inches thick.

  3. Remove plastic wrap; spread each loin with 1-1/2 cups tomatoes, 1/2 cup cheese, 1/2 cup mushrooms, 1/2 cup onions and 1 tablespoon garlic.

  4. Roll each into a log shape; tie tightly with butcher's string. Sprinkle salt on loins and wrap tightly in aluminum foil.

  5. Roast for 25 minutes. Remove foil; cook 10 minutes longer or until internal temperature reaches 140°F.

  6. Make TOMATO CREAM SAUCE: Heat oil in large stockpot over medium heat. Add garlic; sauté for 1 minute.

  7. Add tomatoes; bring to a simmer for 10 minutes.

  8. Add cream, salt, oregano and basil. Bring to a simmer; cook for 10 minutes or until thickened.

  9. To Make One Serving: Remove string; cut loins into 2-inch slices.

  10. Place 2 ounces warm Tomato Cream Sauce on plate. Top with 3 slices pork tenderloin and another ounce of Tomato Cream Sauce. Garnish with fresh basil.

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