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
Total TimePrep: 45 min. + marinating Bake: 40 min.
- 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 all-purpose flour
- 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.
- 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 (18x16 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 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.
Nutrition Facts1 each: 542 calories, 40g fat (16g saturated fat), 167mg cholesterol, 996mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 39g protein.
Originally published as Pork and Chicken Roulade in Test Kitchen Favorites Cookbook