Pork Roulade with Prosciutto, Pesto, and Creamy Polenta Recipe
This sophisticated dish features a pork roulade, which is pork loin or tenderloin butterflied, filled, and rolled. The pork is filled with savory prosciutto and aromatic pesto, then tightly rolled and secured before being roasted to perfection. The prosciutto adds a salty, rich flavor, while the pesto brings a fresh, herbal note. Once cooked, the roulade is sliced to reveal its beautiful spiral of filling.The dish is paired with creamy polenta, made by simmering cornmeal until soft and smooth, then enriching it with butter, cream, or cheese. The polenta provides a comforting, velvety base that complements the robust flavors of the pork roulade.Together, the pork roulade with prosciutto and pesto, along with the creamy polenta, creates a harmonious and indulgent meal that is both visually appealing and delicious.
Ingredients
- 3.3 lbs Boneless pork loin butterflied, ask your butcher
- 3.5 oz Prosciutto
- Zest of 1 Organic lemon
- 1 Onion
- 1 Bunch of basil
- 1 Bunch of flat-leaf parsley
- 2 Spring onions
- 4 Garlic cloves
- 3 Bay leaves
- 4 Sprigs of thyme
- 27 fl oz Milk
- 2.8 oz Butter
- 2.5 oz Grated Parmesan
- 5.6 oz Instant polenta
- 6 tbsp Olive oil
- 2 tbsp Crushed pink peppercorns
- 2 tsp Horseradish cream
- 5 Whole black peppercorns
- Salt
- Pepper
Instructions
- Remove the basil and parsley leaves, zest the lemon. Peel and finely chop the spring onions. Blend the spring onions, horseradish, 3 peeled and chopped garlic cloves, lemon zest, and basil and parsley leaves. Add 4 tablespoons of olive oil and blend until a pesto forms. Preheat the oven to 320°F (th.5-6).
- Place the meat on a work surface, fat side down and the short side facing you. Season with salt and pepper, then spread the pesto over the meat. Cover with prosciutto slices and sprinkle with 1 oz of Parmesan. Roll the meat from the long side like a roll and tie it firmly with kitchen string.
- Season the roast with salt and pepper and brush with oil. Brown it on all sides in an ovenproof skillet. Add a little water, cover with aluminum foil or a lid, and bake for 2 hours 30 minutes. Baste regularly with the cooking juices.
- Prepare the polenta near the end of the meat's cooking time. Pour the milk and an equal amount of water into a saucepan. Add the bay leaves, thyme, black peppercorns, peeled and halved onion, and 1 peeled and chopped garlic clove, and bring to a boil. Turn off the heat, cover the saucepan, and let it infuse for 20 minutes.
- Strain the aromatic liquid, bring it to a boil, and pour in the polenta while stirring with a whisk to avoid lumps. Cook for about 8 minutes, stirring until the polenta starts to thicken, then remove from heat. Stir in the butter and remaining Parmesan, and season with salt and pepper.
- Transfer the roast to a cutting board, cover, and let rest for 15 minutes. Remove the string and slice. Sprinkle with pink peppercorns and serve with creamy polenta.
Video
Notes
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