Stuffed Pork Roulade

I love a good roast dinner – its probably the tradition I miss most! At home, my family all try and get together on a Sunday evening to enjoy a roast before the chaos of the week. We have done so for years and there is something so comforting about both the food and the tradition. Pork has always been a favorite, that is for sure.

Whenever I have a chance, I try and bring that tradition to our Boston kitchen. A roast dinner for 2 is less exciting than the whole family but therein lies a challenge for me. Pork tenderloin (or pork steak as its known in Ireland) is the perfect size for two. Versatile and delicous, I have stuffed it, sliced it and everything in between. When I want a comforting and quick roast dinner for two, this is one of the recipes I turn to. Served with some dauphinoise potato or some baby roasties with lots of vegetables, its perfect comfort food for a Sunday night. Try it for yourself.

Stuffed Pork Roulade:

Serves 2

  • 1 Pork loin, weighing approx 1lb or 500g
  • 1 apple, peeled and sliced
  • 80g/2oz cream cheese
  • Handful of sage leaves, chopped
  • Slices of parma ham or bacon to wrap the roulade.
  1. In a bowl, mix together the cream cheese with chopped sage and lots of salt and pepper.
  2. Trim the pork of any excess fat. Cut down the length meat to open it out flat, much like cutting into a roll. Do not cut through to the other side as you want to be able to seal it all together.
  3. Season the flat surface of the meat well with salt and pepper.
  4. Spread the sage cream cheese across the surface of the meat. Lay the apple slices on top so you have a nice even layer.
  5. Roll the pork up, making sure the apples stay tightly inside!
  6. Lay out slices of parma ham or bacon side by side onto some foil. Sit the pork onto one end of the bacon and roll until it is tightly encased.
  7. At this point, it can be wrapped in the foil and refrigerated until needed.
  8. To cook, heat oven to 180C. Bake wrapped in foil for 15 mins.
  9. Open foil and return to the oven for 15-20 mins until browned. Allow to rest for 5-10 mins
  10. Serve with crispy roasties and lashings of gravy!

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