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Sage And Rosemary Pork Roulade With Brussels Sprouts And Smashed Redskins
Mix together chopped sage, rosemary, parsley, and garlic. Stir in a drizzle of olive oil until it forms a nice paste. Mix in a pinch of salt and a grind of pepper. Roll cut your pork tenderloin. Slice along the long side of the pork, about 1/4" from the bottom. Cut the pork about 75% of the way through. Open the pork (like a book or a letter), and then slice again about 75% of the way through the . . .
Prep Time: 01:00
Cook Time: 01:00
1 pork tenderloin, about 1.25/1.5 pounds
1 bunch fresh sage (about 1/4 cup chopped, a few leaves saved for roasting)
3 sprigs fresh rosemary, (about 3 tbsp chopped, one sprig saved for roasting)
1 handful of fresh, flat leaf parsley, chopped (about 2 tbsp)
2 cloves garlic, minced
drizzle of olive oil
cracked black pepper
special equipment: butcher's twine
1 lb of brussels sprouts, ends removed, cut in half
drizzle of olive oil
cracked black pepper
8 - 10 baby redskin potatoes, halved
1 sprig rosemary, chopped
reserved pork drippings
1/4 cup flour
1/4 cup butter
1/2 cup chicken stock
salt, to taste
ground white pepper, to taste
1Mix together chopped sage, rosemary, parsley, and garlic. Stir in a drizzle of olive oil until it forms a nice paste. Mix in a pinch of salt and a grind of pepper.
2Roll cut your pork tenderloin. Slice along the long side of the pork, about 1/4" from the bottom. Cut the pork about 75% of the way through. Open the pork (like a book or a letter), and then slice again about 75% of the way through the thicker side of the pork. View the diagram linked above for reference.
3Lay pork flat and pat dry with paper towel. Sprinkle with salt. Top flattened pork with herb mixture, leaving about 1/4" along the longer edges.
4Roll pork back into a log and place, seam side down on cutting board. Starting on each end, use a length of butcher's twine to tie the pork closed. Just use a regular shoelace knot. Do one end, tie up the opposite end, and move in toward the center. You should use about five piece of twine total.
5Lightly cover pork with foil and place in refrigerator for 30 minutes to 1 hour.
6Remove pork from refrigerator about 2o minutes before you plan to cook it. Preheat oven to 400 degrees (200 Celsius) and arrange racks so one is in the lower middle and the other is in the upper middle section.
7Halve potatoes, toss with olive oil, salt, pepper and rosemary. Place cut side down on a foil lined baking sheet sprayed with cooking spray. Put on lower rack of the oven and roast for about 40 minutes, turning every 15 minutes, until the outsides are brown and crusty.
8In a large, oven safe sauté pan, heat 3 tbsp oil over medium high heat, until shimmering. Place pork in pan and sear until a nice brown crust appears, about 4 minutes. Turn pork and repeat until each side is brown, about 12 minutes total.
9Put reserved whole sage and rosemary on top of pork and place the pan with the pork in the oven with the potatoes. Roast until the internal temperature reads 135 degrees - about 5-10 minutes.
10Toss halved Brussels sprouts with olive oil, salt and pepper. In medium-sized frying pan, heat 2 tbsp oil over medium high heat. Add Brussels sprouts, trying to arrange the cut side down. Cook, tossing occasionally until brown and crispy.
11When the pork reaches 135 degrees, remove it from the oven, transfer to a cutting board, and tent with foil. Let it rest for 10-15 minutes.
12While the pork rests, the pan from the pork should still have juices, brown bits, and rendered fat in it. Use this to make the gravy. Return the pan to the stove over medium heat and add in the butter. Melt and use a whisk to scrape up any brown bits from the pan that you can.
13Once the foaming subsides and the butter is beginning to lightly brown, add the flour and whisk in. Cook for 1 minute.
14Whisk in chicken stock, getting the remaining brown bits as you go. Bring mixture to a boil, whisking constantly until thickened, about 3 minutes. Remove from heat, stir in salt and white pepper to taste.
15Remove the potatoes from the oven, smash with a spatula or potato smasher and place a cube of butter on each potato.
16Slice pork into 1/2 medallions, plate with Brussels sprouts, a few smashed potatoes, and cover with gravy.
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