Apple
Apple, Sage, Sun-dried Tomato Pork Loin Roulade Wellington
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8 Reviews
TaniA
November 18, 2023
I can’t thank you enough. This pork was outstanding and my guests loved it .
TaniA
November 14, 2023
I made this for my wife tonight as a test run for a dinner party I’m throwing. The flavors are fantastic. I am unsure as to what sides to serve it with and would love a suggestion. I highly recommend this dish. Just wonderful!!
Kt4
October 31, 2018
What size roast did you use for this amount of filling?
Jenny
October 31, 2018
It was fairly small. Anywhere from 3-5 pounds. Depends on how thick it is too.
Kt4
October 31, 2018
Thank you! I'm planning on doing a slightly altered version (not Wellington-ed, but with bacon strips over the top) for a large group of people in 1.5 weeks. Very excited to try it!
Have any idea how long to bake it without the rest part way through? I've never done a meat roulade before, only cake and an omelet.
Have any idea how long to bake it without the rest part way through? I've never done a meat roulade before, only cake and an omelet.
Jenny
October 31, 2018
It shouldn’t take much longer or shorter time with the bacon on top. You might want to put foil on it if it begins to burn or brown. If it’s not getting to temp in the middle I would slice it in half (with a serrated knife) to help speed up the cooking. Bacon sounds like a lovely idea. I hope it turns out well for you.
Jayne P.
September 20, 2018
What a lovely idea - I always find when I make a Wellington that the meat tends to be a tad overcooked if you cook it for long enough to make the puff pastry crisp, but using filo is such a good idea - and not quite so many calories. I am definitely going to give this a go.
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