Cheese-And-Broccoli-Stuffed Pork Roulade With Grilled Tomato Relish
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Special equipment: Butcher's twine, meat thermometer, metal skewers Heat the oil in a large skillet over medium-high heat
2
Add the broccoli, garlic and 1/4 teaspoon salt, and cook, stirring, until the broccoli begins to brown in spots, 3 to 4 minutes
3
Add 1 cup water, and continue to cook until the water evaporates and the broccoli is tender, 3 to 4 minutes more
4
Transfer to a bowl, stir in the Cheddar and reserve
5
Butterfly the tenderloins by making a 1-inch-deep incision down the length of each without cutting all the way through
6
Open the tenderloins like books so they lie flat, cover with plastic wrap and pound with the flat side of a meat mallet until they're about 1/4 inch thick
7
Sprinkle with salt and pepper
8
Spread the broccoli mixture over the 2 tenderloins, leaving a 1-inch border around all the sides except the long one closest to you
9
Tightly roll up each tenderloin, tucking the narrow ends inside as you roll
10
Tie each roulade with butcher's twine tightly (without piercing the meat) on each end and at 2-inch intervals in between
11
Brush with oil, and sprinkle with salt and pepper
12
Prepare an outdoor grill for medium-high heat, leaving 1 burner off for indirect heat (to finish the roulades)
13
Oil the grill grates
14
Grill the roulades over direct heat, turning, until the outside is well marked, about 12 minutes
15
Move them to indirect heat, cover and cook until a thermometer inserted in the center of each roulade registers 145 degrees F, about 15 minutes more
16
Transfer them to a cutting board to rest 10 minutes
17
While the roulades are cooking, make the relish: Lay an onion slice on a cutting board
18
Place the palm of 1 hand on top of the slice, and with the other hand push a metal skewer through the slice crosswise until it comes out the other side
19
Repeat with the other slices, leaving an inch of skewer uncovered on each end and using as many skewers as necessary
20
Thread the tomatoes on the skewers
21
Brush the onions and tomatoes with oil
22
Grill, turning, until the tomatoes are charred and bursting and the onion slices are tender with brown edges, 6 to 7 minutes
23
Remove the tomatoes and onions from the skewers, and chop
24
Mix with the parsley, vinegar, 1 teaspoon salt and a few grinds of pepper in a medium bowl
25
Cut the strings off the roulades with scissors, and slice the roulades on the bias
26
Serve with the relish