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