Pork Roulade / Pork Stuffed / Pork Pinwheel

kitchen Ingredients

menu_book Directions

• Prep the Aromatics: Begin your adventure by softening the enchanting blend of onions, garlic, and mushrooms in what I like to call a 'pecan therapy' session—though no nuts are involved, just a warm, comforting sauté.
• Chop Chop Fruity Magic: Dice up the dried dates and cranberries, which, in a whimsical twist, are stuffed with feta. (If you're feeling blue, substitute with blue cheese!)
• Pork Loin Primping: Trim the tapered ends of your pork loins, keeping those precious cuttings for another feast. Delicately slice down the center of the fattiest part, being careful not to cut all the way through—just enough to open up a canvas for your filling.
• Flat-Out Flattening: Cover your soon-to-be roulade with saran wrap and gently flatten it using your tool of choice, be it a culinary hammer or the humble bottom of a pot. This isn't a meat tenderizing session, just a gentle persuasion into a more pliable form.
• Season and Roll: Season with salt and pepper, then roll up the pork tightly. Ensure there's an inch of meat overlapping so it can seamlessly fuse as it cooks.
• Truss the Trusty Twine: Embrace your inner scout and truss the roulade with soaked cotton twine, securing it with a series of strategic loops and knots to keep everything snug and in place.
• Sear & Roast: Preheat your oven to 375°F (190°C). Give your roulade a quick sear in a hot pan to brown all sides, locking in flavors and adding a tempting crust.
• Oven Magic: Transfer your beautifully browned roulade into the oven and let it roast to perfection.