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Monday, November 26, 2012

Sun-dried Tomato Tapenade Pork Roulade

Coming up with new ideas for pork is always a challenge for me. In my opinion, pork can be a bit more temperamental than chicken breast when it comes to keeping it juicy and flavorful. And while I like pork, I always find myself opting for other meats instead because I have better ideas for chicken or shrimp. This recipe was even inspired by a way I prepared chicken not too long ago.

In the summer, I love to grill chicken and then top it with fresh veggies or herbs in either a pesto or tapenade mixture. I find it to be a simple supper that is fast and fresh tasting. The tapenade/pesto-like mixture here was one of those “sauces”. One I definitely plan on using over chicken again, or even on crostini as an appetizer. Some day I’ll be sure to make a larger serving of it and post here for those purposes, but in the meantime, feel free to use the ratio here just omit the bread crumbs. I added those for use in this recipe.

Mediterranean Tapenade Pork Roulade Recipe

-          ¼ cup pine nuts
-          10-12 basil leaves
-          Small bunch parsley
-          8-10 sun-dried tomatoes
-          1 clove garlic
-          ¼ cup kalamata olives
-          ¼ cup feta cheese
-          3 tablespoons bread crumbs
-          juice of one lemon
-          2 tablespoons sun-dried tomato oil
-          2 tablespoons evoo
-          Salt and pepper
-          4 thin cut pork loin chops
-          4 slices bacon, cut in half


  1. Toast the pine nuts in a small, dry sauté pan over low heat for several minutes or until fragrant. Set aside to cool.
  2. Place pork chop between two sheets of plastic wrap and pound until about 1/8” thick. Repeat for each chop.
  3. In a small food processor add pine nuts, basil, parsley, olives, sun dried tomatoes, garlic, sun-dried tomato oil, lemon juice and pulse. Add EVOO as needed until mixture becomes a pesto-like paste. (You may not need the full amount of EVOO) Remove from food processor and add feta cheese and season with salt and pepper if needed. Then stir in bread crumbs.
  4. Remove pork from plastic wrap and season with salt and pepper. Spread ¼ of the Mediterranean mixture all over one side and roll tightly. Then wrap two halves of bacon around the roll. Secure with toothpicks if necessary and place seem side down in baking dish. Repeat for all four.
  5. Bake in a 400 degree oven for 30-35 minutes. If you want the bacon extra crispy, place under the broiler for the last couple of minutes.
  6. If you used toothpick remove them before serving. You can serve roulades as they are or slice for presentation. 
We served with roulades with whole wheat couscous and a spinach stuffed roasted tomato.

What are some of your favorite ways to prepare pork?

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