APRICOT & PORC ROULADE (by France)
I'm usually not a huge fan of meat but when rolled into a beautiful roulade and mixed with dried apricots and pine nuts, then I change my mind. This was not only fun to cook but it was juicy and aromatic... a delicious entree that pleases all. Bon appetit!
Serves 5 l Difficulty: medium l Prep time: 30min l Total time: 1h1
2 lb porc tenderloin
1/2 cup dried apricots
1/2 cup pine nuts
1/2 cup fresh olives
2 branches fresh rosemary
4 tablespoons olive oil
1. Preheat oven to 425°. Wash and dry the rosemary. Keep one branch intact, pull out the pines from the second one and put aside. Pan sear pine nuts without adding any oil to the pan.
2. Dice dried apricots in small pieces and mix rosemary, pine nuts and apricots together into a mixture.
3. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Starting from the center, slice each half lengthwise, cutting to, but not through, other side; open so pork is flat.
4. Sprinkle evenly with 3/8 teaspoon salt and pepper. Spread apricot mixture on pork. Roll up, jelly-roll fashion.
Note: if you need help cutting the porc flat, watch this helpful video: How to prep meat for pork roulade
5. Place the second strand of rosemary on the rolled meat piece and tie it with a string. If you need help knowing how to tie a roast with string - watch this video!
6. Place roast in a baking dish, drizzle olive oil, salt & pepper on top and cover with aluminium sheet
7. Bake for 40min. Half way through, take off the aluminium sheet and let it golden.
8. Serve with roasted potatoes and green salad.