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Pork and Chicken Roulade

 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)
  • 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 King Arthur Unbleached 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.
Nutritional 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.