Whenever the day comes when I get to do a tasting for a Chefs job, i decided a roulade would be one of the dishes that I would make. I had never really tried to make a roulade until after watching, funny enough, Worst Cooks in America. One of the lessons that they had done for their contestants was chicken roulades. A Roulade is a filled rolled meat or pastry, a traditional French dish. It reminded me of a pork roulade that we had done at the steakhouse; It was stuffed with stuffing, wrapped in bacon, sous vide until a certain temperature and then deep fried. So i decided to give it my own twist and try it out for myself.
With this roulade I used pork and wrapped it in bacon as well. To play off of the saltiness from the bacon i stuffed the pork with goat cheese, figs and honey. Because of the sweetness from the stuffing I decided to make the mash potatoes spicy by adding a little horseradish. For the mash potatoes i prepared them in a spuma preparation, another technique that I had learned from the steakhouse. For this i recommend a professional whip cream canister to aerate it properly, if you do not have one just make a nice potato puree consistency. I hope you enjoy this recipe and always stay hungry
Sweet and Salty Pork Roulade with Spicy Potato Spuma
Bacon Wrapped Pork Roulade:
- 1 Pork Loin, 2-3 lbs
- 1 pack of Bacon
- 1 8oz package of Goat Cheese
- 4 or 5 Black Mission Figs
- 3 sprigs of Thyme
- 2 tablespoons Honey
- Preheat your oven to 450 degrees F
- Dice up the figs and mix in a bowl with the goat cheese, honey and thyme leaves.
- Trim a little of the fat off the loin and slice into 3-4 sections, depending on the size. Butterfly each piece but cutting that almost completely in half, just leaving about an 1/2 inch left. Using either a long piece of plastic wrap or a zip lock bag to cover the pork, tenderize each piece with a mallet to about 1/2 inch. Continue process until each piece is flattened.Add the stuffing in the center of each piece.
- Using the “tuck and roll” method: start on the left side, tuck the pork onto itself and begin to roll. To assure that the stuffing will not leak out, continuously tuck it into the roll with your fingers as you go.
- On a cutting board or another piece of plastic wrap on your kitchen counter, shingle enough pieces of bacon to the length of the pork. Place the pork roll on one end of the bacon and wrap up tight. Use toothpicks in multiple places to hold the bacon on.
- Cook at 450 degrees for 15 minutes until bacon is crisp. Lower the oven temperature to 375 degrees F and bake until the internal temperature reaches 150 degrees, 15-20 minutes.
- Take out of the oven, remove the toothpicks, cover with foil and let rest for at least 10 min.
- Slice into smaller medallions
Spicy Potato Spuma:
- 2 to 3 lbs Yukon Gold Potatoes, pealed and quartered
- 2 cups of Cream
- 2 sticks of Butter
- Salt and Pepper to taste
- 2 tablespoons of grated horseradish
- In pot cover the potatoes with water and throw in a pinch of salt. Bring the water to a boil, cook potatoes until soft.
- In a small sauce pan simmer the butter and cream.
- When the potatoes are done, drain the water. Mash the potatoes with either a ricer if you have one, or a fork or whisk. Gradually add the cream/butter mixture a little at a time until desired consistency. If you are using a whip cream canister to foam the potatoes, make the mixture runny. If you are not using a canister, just make them smooth like a puree. Mix in horseradish and salt and pepper to taste.
- *If using a whip cream canister i used two charges to achieve the foamy consistency, but test it after one charge and go from there.
Apple Brandy Sauce:
- 2 Granny Smith Apples, cored and diced
- 1 large Shallot, minced
- 5 sprigs of fresh Thyme
- a pinch of Whole Black Peppercorns
- 1 clove of Garlic, minced
- 1/4 cup Brandy
- 2 cups Apple Juice
- 1/2 stick of butter
- In a medium sauce pot sauté the shallots and garlic with a dab of butter over medium high heat until slightly browned. Add in the apples and sauté until slightly browned as well. Add in thyme and peppercorns and mix in for a minute.
- Deglaze the pot with the brandy, and let it cook for two minutes. Add in apple juice and reduce by half.
- Remove the thyme with a slotted spoon. Piece by piece whisk in the butter until the sauce thickens enough to over the back of a spoon.
Vegetables to finish the dish
- 1 cup of White pearl onions
- 1 cup of Brussel sprouts, cleaned
- 8 pieces of small Carrots with the tops still on, blanched
- 1 cup of Shimeji Mushrooms, trimmed from the base
- 1/4 cup White Wine
- 1/2 sliced Shallot
- 4 sprigs of Thyme
- 2 tbsp Butter
- Caramelize the pearl onions with a tbsp of butter. Remove from heat and let cool enough to handle. Cut in half and separate the leaves.
- Cut the ends of the Brussel sprouts and separate the leaves. Using a small fryer or an inch of oil in a frying pan, fry the leaves until slightly golden and crisp, season with salt. Set aside on a paper towel.
- In frying pan saute the carrots and shallots over medium heat until slightly colored. Add in mushrooms and cook until soft. Reheat the onions in the pan with the carrots and mushrooms. Add in thyme and deglaze the pan with white wine and butter. Season with salt and pepper to taste.
- You can either follow what i did in the picture or you can have fun creating your own art work. Let your creativity shine!