PUBLISHED: 9/14/2019
This is the type of recipe that may intimidate and cause the less experienced cook to shy away. However, just because the dish looks elegant and requires talent does not mean that it does! I have made this dish many different ways, and it turns out lovely every time. This is so Perfectly Imperfect because even if the final product unravels a bit, it still looks beautiful and tastes fantastic and will certainly impress!
Prep Time: 10-15 minutes
Cook Time: 1-1/2 hours
Servings: 6
ingredients
- 2 2lb Pork Tenderloins – most grocery stores sell them in 2-packs (butterflied and pounded to 1/4 in. thick)
- Kosher Salt
RICE
- 2 cups Whole Grain Rice*
- 4 cups Water or Stock (Vegetable or Chicken)
FILLING
- 1 TBSP Avocado Oil**
- 1 Onion (chopped)
- 2 Garlic Cloves (minced)
- 2 8oz packages Fresh Spinach
- 1 cup Shredded Cheddar Cheese
- Pinch Nutmeg***
- Salt and Pepper
GARLIC WINE SAUCE
- 1 cup White Wine****
- 1 cup Stock (Vegetable or Chicken)
- 4 Garlic Cloves
- Juice 1/2 Lemon
- 1 TBSP Cornstarch
- 1 TBSP Water
*I like to use Whole Grain Rice for the high fiber and “good” carbohydrates, but any type of rice can be used. Just make sure you cook your choice of rice according to its specific directions (but always use Stock instead of Water to add flavor).
**I always use Avocado Oil when using high heat instead of Canola or Vegetable Oil for its health benefits. Any Oil that is high heat tolerant can be substituted.
***Nutmeg is a strong spice, but when used sparingly it can enhance various flavors. This can absolutely be omitted if you prefer.
****You can choose any White Wine you like. I use cooking wine in most of my dishes because it’s consistent and never sweet. Remember, when cooking with alcohol the flavor intensifies so choose something that you really enjoy. Also, you can leave out the wine and just double up on the Stock.
instructions
- Filet each Tenderloin in half until butterflied (or ask your butcher to butterfly your tenderloins for you). Then generously cover all sides with Kosher Salt and allow to come to room temperature – for best results allow at least an hour for the Salt to brine the meat.
- Cook Rice according to package (15-30 minutes depending on rice).
- Preheat oven to 350 degrees
- Place sheets of Plastic Wrap or Parchment underneath and over your Tenderloins. Use a rolling pin, tenderizer, or heavy pan pound out the meat until the thickness is no more than 1/4 inch. The more you pound and thin out the Tenderloin, the easier it will be to roll and to cook.
- Heat a large pan over medium low heat and add 1 TBSP Oil. Add Onion and saute until soft (3-5 minutes).
- Add Garlic to pan and cook another 1 minute.
- Add Spinach to Onion mixture in handfuls, allowing it to wilt and combine – about 3-5 minutes. Continue to stir each batch of Spinach until wilted before adding more.
- Once all Spinach is cooked, remove pan from heat and season with Salt and Pepper, add shredded Cheese, and sprinkle with Nutmeg (if using).
- Combine the cooked Rice with the Spinach mixture and stir.
- Spoon Filling onto the Tenderloins, making sure to cover the entire surface. Pack the mixture down with a spoon in order to add as much of the filling as possible. (Keep remaining Rice mixture in its pot and cover to keep warm).
- Roll up the Tenderloins as tightly as possible (starting with the short ends) until there is only a small portion of the Pork left flat in order to secure to the roll.
- Use toothpicks or cooking twine to secure the roll. (If using toothpicks, place as many as you can in order to hold the Tenderloins into their shape).
- Using a large Grill or Saute pan, heat 1 TBSP Oil and sear all sides of the Roulade (2 minutes per side). Do them 1 at a time if your pan is not large enough for both. *The Pork should be nicely browned all the way around.
- Transfer the Roulades to a Baking Pan with a Rack. Add Wine, 1/2 cup Stock, Garlic, and Lemon juice into the bottom of the pan.
- Bake in the oven for 10 minutes then increase temperature to 375 and cook for another 15-20 minutes.
- Remove the Roulades from the rack and let them rest while you finish the sauce.
- Pour pan drippings into a small sauce pan and heat on high. Remove the Garlic cloves and add the other 1/2 cup of Stock.
- In a small bowl, mix Cornstarch and Water into a “Slurry”.
- Stir in Slurry and bring to a boil. Then reduce heat to low until Sauce thickens.
- Remove cooking twine or toothpicks from the Roulades and slice into 1/2 – 3/4 inch thick pieces.
- Arrange on a plate over the remaining Rice and pour your Sauce on top to finish. ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
