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Pork and Chicken Roulade

This is a very popular recipe with the Test Kitchen staff. I received it from co-worker Kristin Arnett and know several others who have made it. —Janet Briggs

3-4 ServingsPrep: 45 min. + marinating Bake: 40 min.

Ingredients

4 garlic cloves, peeled
1 teaspoon pepper
2 cups minced fresh parsley
1/2 cup minced fresh basil
4 tablespoons olive oil, divided
1 Pork tenderloin (1 pound)

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2 boneless skinless chicken breast halves
3 ounces prosciutto or thinly sliced deli ham
Salt and additional pepper
3 cups reduced-sodium chicken broth
3/4 cup heavy whipping cream
1 tablespoon butter, softened
1 tablespoon all-purpose flour

Directions

In a food processor, finely chop garlic. Add the pepper, parsley and
basil; cover and process until finely chopped. While processing,
gradually add 3 tablespoons oil in a steady stream. Set aside.
Starting about a third in from one side, make a lengthwise slit in
the tenderloin to within 1/2 in. of bottom. Turn tenderloin over and
make another lengthwise slit, starting from about a third in from
the opposite side. Open tenderloin so it lies flat; flatten to about
1/3 in. thickness. Cut chicken breast halves horizontally in half;
flatten to 1/4-in. thickness.

2 of 2

Pork and Chicken Roulade (continued)

Directions (continued)

Spread 3 tablespoons garlic mixture over one side of pork. Arrange
chicken over pork. Spread with 3 tablespoons garlic mixture. Top
with prosciutto; spread with remaining garlic mixture. Roll up
tightly jelly-roll style, starting with a long side. Tie at 2-in.
intervals with kitchen string. Cover and refrigerate for at least 1
hour.
Place a large piece of heavy-duty foil (18 in. x 16 in.) on a baking
sheet. Lightly sprinkle tenderloin with salt and additional pepper.
In a large skillet, brown tenderloin on all sides in remaining oil.
Transfer to prepared pan; wrap foil around pork, keeping the seam
side of foil up. Bake at 400° for 40-45 minutes or until meat
thermometer reads 170°.
Meanwhile, discard drippings from skillet. Add broth and cream. Bring
to a boil, scraping up browned bits. Boil until sauce is reduced to
1-1/2 cups, about 20 minutes. Let pork stand for 10 minutes;
carefully remove foil. Add any juices to sauce. Mix butter and flour
until blended; whisk into sauce. Bring to boil; cook and whisk until
slightly thickened, about 5 minutes. Strain sauce; season with
pepper. Serve with pork. Yield: 3-4 servings.

Nutrition Facts: 1 serving (1 each) equals 542 calories, 40 g fat (16 g saturated fat), 167 mg cholesterol, 996 mg sodium, 7 g carbohydrate, 1 g fiber, 39 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.