Decadent Stuffed Pork Roulade
Indulge in this enticing Decadent Stuffed Pork Roulade, where the succulent flavors of tender pork fillet come together with a delightful medley of fruits, meats, and savory herbs. This dish, inspired by the classic pairing of pork and prunes, has evolved into a sophisticated roast that's perfect for special occasions or family gatherings. The tender, stuffed pork is enveloped in crispy streaky bacon and infused with rich pâté, aromatic mushrooms, and zesty chicken, making it a true centerpiece for any meal. Serve it alongside vibrant vegetables and special mashed potatoes for a truly exquisite dining experience.
N/A
Servings
533
Calories
18
Ingredients
Ingredients
pork mince
250 g
red onion
50 g (finely chopped)
garlic clove
1 (minced)
prunes
75 g (finely chopped)
dried apricots
75 g (finely chopped)
light soy sauce
1 tablespoon
ketchup
1 tablespoon
whole wheat breadcrumbs
50 g
egg
1 (whisked)
dried parsley
1 tablespoon
outdoor bred british pork fillets
600 g
free-range chicken breasts
200 g (or 1 large free-range chicken breast)
pâté
100 g (a smooth pâté like Brussels)
mushrooms
100 g (very finely chopped)
red onion
50 g (finely chopped)
garlic clove
1 (finely chopped)
extra virgin olive oil
2 tablespoons
streaky bacon
200 g (or 10 slices)
Instructions
1
Preparation: In a large mixing bowl, combine the pork mince, chopped red onion, minced garlic, chopped prunes, chopped dried apricots, light soy sauce, ketchup, whole wheat breadcrumbs, whisked egg, and dried parsley. Mix thoroughly by hand until well combined and homogeneous. Refrigerate the mixture for at least 1 hour to allow the flavors to meld.
2
While the stuffing chills, gently heat the extra virgin olive oil in a frying pan over low heat. Sauté the remaining chopped red onion, garlic, and finely chopped mushrooms for about 20 minutes, or until they are soft and aromatic. Once cooked, transfer the mixture to a sieve to drain excess juices and let it cool.
3
Prepare the pork fillet by double-butterflying it. Using a sharp knife, make a deep cut along the length of the fillet, stopping about 1 cm from the bottom. Then, turn the fillet and make another deep cut across the thicker side, effectively opening it up into a wide flat piece.
4
Slice the chicken breasts into thin, wide strips and set aside. The chicken should be thin enough to cover the fillet without overlapping significantly.
5
Assembly: On a clean surface, lay out the streaky bacon in a row. Using a knife or your fingers, gently stretch each rasher to increase its length by about 20%. There should be enough bacon to cover the entire length of the pork fillet with some overlap.
6
Lay the double-butterflied pork fillet over the bacon. Spread a generous layer of pâté evenly across the surface of the fillet. Follow with the cooled mushroom mixture, spreading it evenly atop the pâté. Then layer the raw chicken slices across the mushroom mixture, ensuring an even coverage.
7
Next, evenly distribute the chilled pork stuffing over the chicken layer. Carefully roll the pork fillet up, starting from one end, ensuring the stuffing is secure inside. Place the seam-side down onto the bacon.
8
Wrap the bacon over the pork roulade, ensuring that the entire fillet is encased and secured. Season the wrapped roulade with freshly ground black pepper.
9
Cooking: Transfer the wrapped pork roulade onto a baking tray and cook in a preheated oven at 200°C (180°C fan) for 40 minutes, or until the pork is cooked through and the bacon is crispy. Use a meat thermometer to ensure the internal temperature of the pork reaches 75°C.
10
Once cooked, remove the roulade from the oven and let it rest for 5-10 minutes under foil before carving.
11
Serve with steamed savoy cabbage sprinkled with caraway seeds and sautéed in butter, along with roasted carrots seasoned with basil and lemon juice. For an added indulgence, prepare a special mash with gravy made from meat juices, homemade chicken stock, and vegetable water thickened slightly with cornflour.
Nutrition Information
29
Fat
42
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Stuffed Pork Roulade?
It is a sophisticated roast featuring tender pork fillet stuffed with a medley of fruits, meats, and savory herbs, wrapped in crispy streaky bacon.
What are the primary ingredients in the stuffing?
The stuffing consists of pork mince, red onion, garlic, chopped prunes, dried apricots, soy sauce, ketchup, breadcrumbs, egg, and dried parsley.
How long should the stuffing be refrigerated before assembly?
The mixture should be refrigerated for at least 1 hour to allow the flavors to meld.
How do I prepare the pork fillet for stuffing?
The pork fillet should be double-butterflied by making deep cuts to open it into a wide, flat piece.
How should the chicken breasts be sliced?
Slice the chicken breasts into thin, wide strips that are thin enough to cover the fillet without significantly overlapping.
What is the purpose of stretching the bacon?
Stretching the bacon rashers by about 20% ensures there is enough length to fully encase the pork fillet with some overlap.
What type of pâté is recommended for this recipe?
A smooth pâté, such as Brussels pâté, is ideal for spreading evenly across the pork.
How long do I sauté the mushroom mixture?
Sauté the red onion, garlic, and finely chopped mushrooms for approximately 20 minutes until they are soft and aromatic.
Should I drain the mushroom mixture after cooking?
Yes, transfer the cooked mixture to a sieve to drain excess juices and let it cool before assembly.
In what order should the layers be assembled?
Lay the pork over bacon, then spread pâté, add the mushroom mixture, layer the raw chicken, and finally distribute the pork stuffing.
At what temperature should the oven be preheated?
Preheat the oven to 200°C, or 180°C if using a fan-assisted oven.
How long does the pork roulade need to cook?
Cook the roulade for 40 minutes, or until the pork is cooked through and the bacon is crispy.
What is the safe internal temperature for the pork?
Use a meat thermometer to ensure the internal temperature of the pork reaches 75°C.
Should the roulade rest after cooking?
Yes, let it rest for 5-10 minutes under foil before carving to ensure it stays succulent.
What sides are suggested for this dish?
Suggested sides include savoy cabbage with caraway seeds, roasted carrots with basil and lemon, and special mashed potatoes with gravy.
How do I prepare the gravy mentioned in the serving suggestions?
Prepare the gravy using meat juices, homemade chicken stock, and vegetable water, thickened slightly with cornflour.
What are the nutritional values per serving?
Each serving contains approximately 533 calories, 29g of fat, and 42g of protein.
How many ingredients are required for this recipe?
There are 18 distinct ingredients listed for the Decadent Stuffed Pork Roulade.
What kind of breadcrumbs should I use?
The recipe specifies whole wheat breadcrumbs for the pork mince stuffing.
Can I use fresh parsley instead of dried?
The recipe calls for dried parsley, but fresh can be substituted if you adjust the quantity.
How much pork fillet is needed?
The recipe requires 600g of outdoor-bred British pork fillets.
What amount of bacon is necessary?
You will need 200g of streaky bacon, which is approximately 10 slices.
Is the chicken cooked before it is placed in the roulade?
No, the thin chicken strips are layered raw and will cook through while the roulade is in the oven.
What provides the zesty flavor in the side dishes?
The roasted carrots are seasoned with lemon juice and basil to provide a zesty contrast.
How do I prevent the stuffing from falling out?
Carefully roll the pork starting from one end and place it seam-side down onto the bacon before wrapping.
What kind of oil is used for sautéing?
Extra virgin olive oil is used to sauté the onion, garlic, and mushrooms.
How do I season the outside of the roulade?
The wrapped roulade should be seasoned with freshly ground black pepper before going into the oven.
What type of onion is best for this recipe?
Red onions are used in both the stuffing and the mushroom sauté for their flavor.
How many mushrooms are required?
The recipe calls for 100g of very finely chopped mushrooms.
Can this dish be served for special occasions?
Yes, its sophisticated appearance and rich flavors make it a perfect centerpiece for family gatherings or special occasions.