FIRE ROASTED TOMATO PORK TENDERLOIN ROULADE

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

Yield Portion Size

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

Directions

  1. Step 1

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

  2. Step 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. Step 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. Step 4

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

  5. Step 5

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

  6. Step 6

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

  7. Step 7

    Add tomatoes; bring to a simmer for 10 minutes.

  8. Step 8

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

  9. Step 9

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

  10. Step 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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