Pork Roulades
Description
These Pork Roulades are a sophisticated main course that combines tender, pounded pork loin with savory bacon and creamy avocado slices. The meat is rolled tightly and roasted until the bacon is crisp and the pork is perfectly cooked. Served with a luxurious sauce made from rendered bacon, shallots, garlic, and beef demi-glace, this dish offers a complex depth of flavor. The addition of Armagnac adds a subtle aromatic note, while the butter finish ensures a silky texture. Ideal for dinner parties or special occasions, these roulades are as visually stunning as they are delicious, providing a hearty and satisfying meal that feels both indulgent and refined.Ingredients
Directions
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Preheat the oven to 400&# 194;°F (200ðC).
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Place each pork loin between two pieces of plastic wrap. Using a meat mallet, pound the pork until it is very thin, about 1/6 to 1/8-inch thick.
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Unwrap the pork loin and season both sides generously with salt and pepper.
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Lay three slices of bacon on a flat surface, slightly overlapping.
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Place one pork loin on top of the bacon, aligning it with one end.
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Spread 1/4 cup of duxelle (mushroom mixture) over the top of the pork loin.
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Divide four avocado slices into fourths and lay them on top of the duxelle.
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Gently roll up the pork and bacon together, starting from the end with the bacon, to form a roulade.
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Repeat the process with the remaining pork loins, bacon, duxelle, and avocado slices.
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Place the roulades on a baking sheet lined with parchment paper, seam side down.
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Roast in the preheated oven for about 30 minutes, or until the bacon is brown and crisp and the pork is tender.
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Remove the roulades from the oven and let them rest for 5 minutes before slicing.
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While the pork rests, prepare the sauce. In a saucepan, render chopped bacon over medium heat until crispy, about 8 minutes.
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Add chopped shallots and garlic to the saucepan and cook for 1 minute, stirring frequently.
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Stir in Armagnac or cognac and cook for another minute to evaporate the alcohol.
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Add beef or veal demi-glace, sugar, salt, and pepper to the saucepan.
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Bring the liquid to a boil, then reduce heat and simmer for 20 minutes to thicken.
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Remove the sauce from heat and whisk in butter until smooth.
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Trim the ends of each roulade and cut across into 4 slices.
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To serve, spoon 1/4 cup of the sauce onto each of 4 plates.
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Arrange four roulade slices on top of the sauce on each plate.
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Garnish with sauteed chopped walnuts if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 893.9kcal
- % Daily Value *
- Total Fat 83.0g128%
- Saturated Fat 30.4g152%
- Cholesterol 179.5mg60%
- Sodium 384.7mg17%
- Total Carbohydrate 8.3g3%
- Dietary Fiber 4.0g16%
- Sugars 1.6g
- Protein 35.6g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list mentions "1 cup" without specifying the item, but the directions call for "1/4 cup of duxelle (mushroom mixture)" per roulade. For 4 roulades, you will need approximately 1 cup of prepared mushroom duxelle. Ensure the duxelle is well-drained and cooled before assembling to prevent the rolls from becoming soggy.
The ingredient list mentions "2 To Tablespoons butter" for the sauce. The directions specify whisking in butter at the end. Use 2-3 tablespoons of cold, cubed butter for a glossy finish to the demi-glace.
Ensure the pork loin reaches a safe internal temperature of 145ðF (63ðC) followed by a 3-minute rest, though the visual cue of crisp bacon and tender meat is also a good indicator for this preparation style.
If you cannot find Armagnac, Cognac or a dry sherry makes an excellent substitute for deglazing the pan and adding depth to the sauce.
