Pork tenderloin roulade; stuffed with shredded fresh garden vegetables, ginger and garlic; browned and then simmered in a roasted
pepper sauce. This recipe is a tweaked version of my beef braciole that can be found on site.
Note: During the summer we grill to brown this pork tenderloin and then simmer, covered, in its sauce over indirect heat, This method adds a delicious smoky flavor. Use a store bought aluminum pan or cast iron Dutch oven.
a 1 lb roulade
2 tablespoons unsalted butter
3 large roasted red bell peppers
1 small sweet onion – finely chopped
2 cloves garlic, pressed
2 chopped tomatoes
1 tablespoons cider vinegar
1 tablespoons agave nectar
1 teaspoon himalayan sea salt
Crushed pink peppercorn – to taste
Dried chipotle pepper flakes - to taste
1 lb. pork tenderloin – butterflied
Crushed pink peppercorn & himalayan sea salt
2-3 cloves pressed garlic
Minced ginger to your taste
1/3 cup grated zucchini – with the moisture pressed out (I use a potato ricer)
1/3 cup grated carrot
1/3 cup fresh Italian parsley
1/2 of a chopped roasted red pepper to scatter throughout
2 tablespoons olive oil
In This Recipe
Roast the peppers; grill or broil the peppers until the skins are charred and blistered. Let them cool in a paper bag; when cool enough peel off the skin and chop the flesh in strips.
After the peppers are cooled and chopped, puree them with the onion in a blender or food processor.
If cooking outdoors melt the butter, add it, the pepper mixture and remaining ingredients to your cast iron or aluminum pan; stir to incorporate and let sit until you are ready to add the browned tenderloin.
OR...on the stove top, melt the butter in a medium saucepan add the pepper mixture and remaining ingredients, stir to incorporate, cook on medium heat for 20 minutes; turn down the temperature and let the sauce gently simmer while preparing the roulade.
Butterfly the tenderloin (or ask the butcher to do it). Sprinkle the interior with sea salt, crushed pink peppercorn, pressed garlic and ginger. Add the zucchini, carrot, parsley and roasted red pepper over the top of that.
Roll the meat jellyroll fashion, with the grain - to make sure it will be cut against the grain.
Tie it up with butcher string, it takes about 6-7 pieces of string for 1 lb.
For summertime grilling, brown the tenderloin on all sides over the hot coals; add it to the cast iron or aluminum pan, place over indirect heat to simmer. Stir and baste, cover with aluminum foil and then cover all with the bbq lid.
OTHERWISE...on the stove top, heat the oil in a large skillet, brown the tenderloin on all sides and add it to your simmering sauce, stir, baste and cover your pan.
Simmer for 1 to 1.5 hours, baste a few times.
Let the meat sit 10-15 minutes after it has finished cooking. Cut the string, slice into 1 inch medallions, arrange on a platter, spoon some sauce over the top - serve with additional sauce on the side.