Recently, I threw a cherry-themed dinner party, where I highlighted nature's jewel-toned stone fruit. In addition to making cherry pan dowdies, my pièce de résistance was a pork tenderloin that had been butterflied, pounded, stuffed, sliced, and served as a beautiful roulade. The recipe looks lengthy, but don't be deterred by it; you can shave time off by asking your butcher to do the trimming, cutting, and pounding of the pork tenderloin. On top of being pretty to look at, the flavor combinations of this dish — juicy, sweet, fruity, meaty, salty — are spectacular. Serve it on a large platter with asparagus or on top of a bed of sautéed greens. To impress guests at a Summer dinner party, read more.
A European dish of meat rolled around a filling, such as cheese, vegetables, or other meats. The meat is often browned and simmered in liquid, then sliced into rounds and served. A roulade can also refer to any rolled dish, from a jelly roll cake to sushi.
You may recall this preparation from a recent episode of Hell's Kitchen.
If you're looking for an alternative to a traditional roasted turkey, you may want to consider a turkey roulade. I found this recipe for a rolled turkey breast — get your butcher to double butterfly it ahead of time — filled with crimini, porcini and pancetta. It looks wonderfully gourmet and will be sure to be a hit on Thanksgiving. If you can't wait until then, start your feasting today, get the recipe, just read more