Pork Roulade with Romesco Sauce - Recipe
A Spanish style stuffed pork tenderloin recipe with spinach, Manchego cheese and roasted peppers, then served with Romesco sauce.
Servings: 6
Calories: 426kcal
Ingredients
- 2-1/2 pound pork tenderloin
- 10 ounces fresh spinach
- 3 cloves garlic chopped
- 1 sweet red chili pepper or a red bell is fine, too
- 2 cups shredded Manchego cheese
- Olive oil
- 2 tablespoons paprika or other chili powder
- Salt and pepper to taste
FOR THE ROMESCO SAUCE
- 1 large red bell pepper roasted and chopped
- 2 medium tomatoes sliced in half
- 6 medium garlic cloves peeled
- 1 slice Italian bread stale or lightly toasted
- 1/4 cup raw almonds
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- A few dashes of sea salt
Instructions
- Preheat oven to 425 degrees.
- Slice the chili peppers in half and set them onto a lightly oiled baking sheet. Roast them about 20 minutes, or until the skins char.
- Remove from heat and set into a plastic baggie to steam. The skins will loosen. Peel the skins when cooled and toss them out.
- Chop the peppers and set them aside until ready to use.
- Heat a pan to medium heat and add a splash of oil. Add spinach and garlic and cook about 3 minutes, or until the spinach is cooked through. Set aside and cool.
- Butterfly the pork tenderloin and pound it flat with a meat tenderizer to about a half inch thickness. Or, try a roll cut.
- With the pork tenderloin laid out, season both sides wtih paprika, salt and pepper.
- Spread the spinach, cheese and roasted chopped peppers over the top.
- Roll the pork tenderloin up, keeping all of the stuffing intact, and tie it together with cooking twine.
- Heat a large skillet to medium-high heat and dash it with olive oil.
- Sear the pork roulade a couple minutes on each side to nicely brown.
- Set the pork roulade onto a baking dish and roast for 45 minutes, or until cooked through. It should register 160 degrees internally with a meat thermometer.
- Remove from heat and cover for 15 minutes.
- While the Pork is cooking, slice the tomatoes and bell pepper in half. Set them onto a baking sheet.
- Wrap the garlic in aluminum foil with a bit of oil and a dash of salt. Set it with the tomatoes and pepper.
- Bake for 30 minutes with the pork.
- Remove from heat and cool.
- Heat a small pan to medium heat and dry roast the almonds about 5 minutes. Set into a food processor.
- To the food processor, add bread and pulse a few times to break it all apart.
- Peel the skins from the tomatoes, pepper and garlic and into the food processor they go with a bit of salt.
- Process until a paste forms. It should be fairly wet.
- Pour in olive oil in a stream while processing. Process until it smooths out.
- Add vinegar and pulse. Taste. Need more vinegar for zing? Need more salt? Adjust as you’d like.
- Serve it up over the sliced pork!
Nutrition
Calories: 426kcal | Carbohydrates: 10g | Protein: 29g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 324mg | Potassium: 844mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6820IU | Vitamin C: 56.4mg | Calcium: 488mg | Iron: 3.2mg