Pork Roulade with Whole Grain Mustard and Roasted Garlic Gastrique
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Time
prep 0:30
total 1:15
Ingredients
Roulade
| 1 | pork tenderloin | | 1 lb. | fresh kale, washed, dried and chopped | | 1 | md. onion, julienned | | 1/4 cup | pancetta, diced | | 1/2 cup | butter käse or | | havarti cheese, diced | | 4 to 6 | thin slices prosciutto | | Salt and pepper |
Sauce
| 1/2 cup | sugar | | 1/4 cup | water | | 1/2 cup | white wine vinegar | | 1/4 cup | whole grain mustard | | 1 | whole bulb garlic | | 2 | md. shallots | | 1/4 cup | olive oil for roasting | | 3 tbsp. | chopped chervil |
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Instructions
Preheat oven to 325°F. In a large ramekin or gratin dish place whole garlic bulb and whole shallots and drizzle liberally with olive oil. Cover with foil and roast for approximately one hour or until garlic and shallots are soft and carmalized. Set aside.
Preheat oven to 500°F. When garlic and shallots have cooled to the touch, cut through the top of the garlic bulb, exposing the cloves inside. Squeeze out the roasted garlic and purée with the shallots and the whole grain mustard. Slowly drizzle the roasting oil into the purée to emulsify.
Add sugar and water to a sauce pot and cook over medium-heat without stirring until it develops into a golden caramel. Add vinegar and stir. Add purée to the gastrique and emulsify with an immersion blender (alternatively you can carefully emulsify in the blender). Salt and pepper to taste. Add chervil just before serving.
Set a large sauté pan over medium-low heat. Add diced pancetta, tossing frequently until crisp and rendered. Drain on towel reserving rendered fat in sauté pan. Add onion and sauté until slightly softened (add more oil if needed). Add kale and a splash of water then cover. When kale has steamed, keep sautéing until it is tender and the water has evaporated. Add pepper and a small amount of salt to taste. Set aside.
Your butcher can butterfly the tenderloin if you prefer. Otherwise butterfly and pound to an even 1/2 inch thickness. Add sautéed kale, rendered pancetta and cheese to center of the tenderloin. Roll tightly. Season outside of tenderloin (keep in mind the pancetta and prosciutto are both salty). Neatly wrap prosciutto around outside of roullade. Tightly tress the roulade with butcher twine, forming it as symmetrically as possible. Place in a lightly oiled pan and roast until prosciutto is crisp and cheese is melted. Allow to rest for 5-7 minutes and then cut off butcher twine. Slice crosswise into 1/2-3/4 inch medallions. Serve with warm sauce.
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