Rosemary Prosciutto and Goat Cheese Pork Roulade

In my never ending quest for something interesting to eat and visiting my local butcher, I saw him butterflying a pork tenderloin. When he was done, I asked him what I could do with it and he enlightened about making a roulade, selling me about a pound.

Pounded thin to about 1/4- 1/8 inch thick, it is ideal for rolling up with all sorts of ingredients, such as what we did this time, prosciutto, goat cheese and walnuts.Thus equipped, headed home, created the roulade as outlined in the recipe and started cooking at around 5PM. (Picture from elsewhere)

Once on the way, the pork looks after itself and you can concentrate on the side dishes, in this case one of my favorates, red roasted potatoes as I blogged about elsewhere.

For veggies I parboiled green beans, and than added them with briefly sauteed red onion and garlic to the roasting potatoes, about the last 25 minutes of the pork roast.

Make sure you check the meat temperature to reach 160 degrees, then take it out of the oven and let it rest for 5-10 minutes, slice & serve, a couple of apple slices and parsley on top:

All together, about 300 calories per servings. Enough left for another meal tomorrow!!

Bon appétit,

Dr T


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