Apple, Sage, Sun-dried Tomato Pork Loin Roulade Wellington

By Jenny
July 19, 2018
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Author Notes: I take two wonderfully gourmet techniques, the roulade and the wellington and combine them. Usually you see wellington paired with beef, and the roulade is used with any protein. I also used phyllo dough instead of puff pastry. But you can use the puff pastry instead if you have it. Both turn out lovely. Jenny

Serves: 8-10
Prep time: 20 min
Cook time: 1 hrs 20 min

Pork Loin

  • 1 Center Cut Pork Loin, trimmed
  • 1 Kitchen Twine
  • 10 Sheets Phyllo Dough, thawed
  • 4-6 Slices Prosciutto
  • Salt & Pepper, to taste
  • Cooking Spray

Filling

  • 2 tablespoons Olive Oil
  • 3 Cloves Garlic, minced
  • 3 Shallots or 1/2 Red Onion, finely chopped
  • 10 Sage Leaves
  • 6-8 Sun-dried tomatoes, diced
  • Salt & Pepper, to taste
  1. To cut your pork loin so you can fill it: Start cutting closest to the cutting board, with the pork loin in front of you like a book and you place your knife in the lower half of the pork loin and keep cutting about 1/4 to 1/2 inch above the bottom of the loin cutting to the left. Don’t cut through, stop with about 1/2 inch to go. Then open the loin like a book that you are about 3/4 of the way through, with more pages on the left than the right. Make your final cut, cutting through the thicker side of the loin. Open the final flap. Season with salt and pepper on both sides.
  2. To make the filling: Heat olive oil in pan on medium and add garlic and shallots or onion, sauté until fragrant. Add apple, sage and tomatoes and sauté until apples have reduced in size, about two minutes. Add some salt and pepper and stir. Remove from heat and let cool.
  3. put half the mixture on top of the pork loin. Roll pork loin slowly by length or width. Secure with kitchen twine. Lay on an oil sprayed baking pan. Bake for 15 minutes at 400 degrees. Let rest for 10 minutes.
  4. Spray a baking pan with oil or use a silicone baking sheet. Lay one sheet down and spray it with oil. Continue with the remaining 9 sheets. Lay half the prosciutto on top of the dough in the middle. Put ¼ mixture on top of prosciutto. Remove the strings from the pork loin. Gently lay it top of the mixture. Spoon remaining mixture on top and sides of the pork loin. Top with remaining prosciutto. Take the long side of the dough and put it over the top. Take the other side and do the same, then flip the roulade and dough over. Take the small sides and tuck them underneath so all the seams are at the bottom. Lightly spray the top with cooking oil and bake for 60 minutes or until it is 155 degrees. Cool 10 minutes before slicing.

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