Imagine cutting into a perfectly rolled pork tenderloin that's bursting with herbal butter and showcasing your culinary prowess in just one stunning dish. This French-inspired Roulade of Pork Tenderloin isn't just a meal—it's a gastronomic experience that will elevate your home cooking from ordinary to extraordinary. With a golden, crispy exterior and a tender, flavor-packed interior, this recipe promises to impress even the most discerning dinner guests and make you feel like a professional chef in your own kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 (1-1.5 lb) pork tenderloin
- 1/4 cup butter, softened
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your pork tenderloin cooks evenly and thoroughly.
- Prepare the pork tenderloin by trimming any excess fat and silver skin. This will help the meat cook more evenly and prevent it from becoming tough.
- In a mixing bowl, combine the softened butter, chopped fresh parsley, chopped fresh thyme, salt, and pepper. Mix well until all ingredients are fully incorporated, creating a flavorful herb butter.
- Using a sharp knife, carefully butterfly the pork tenderloin. To do this, slice the tenderloin lengthwise, but do not cut all the way through. Open it like a book to create a flat surface for rolling.
- Spread the herb butter mixture evenly over the inside of the butterflied pork tenderloin. Make sure to cover the entire surface to infuse flavor into the meat.
- Roll the pork tenderloin tightly from one end to the other, ensuring the filling stays inside. Use kitchen twine to tie the rolled tenderloin at 1-2 inch intervals to hold its shape during cooking.
- Season the outside of the rolled tenderloin with additional salt and pepper, ensuring all sides are well-seasoned.
- In a large oven-safe skillet, melt a little extra butter or oil over medium-high heat. Once hot, sear the rolled pork tenderloin on all sides until golden brown, about 2-3 minutes per side. This step adds flavor and helps to lock in moisture.
- Once seared, transfer the skillet to the preheated oven. Roast the pork tenderloin for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy.
- After removing the pork from the oven, let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roulade.
- After resting, carefully remove the kitchen twine and slice the roulade into medallions. Serve warm, garnished with any remaining herb butter or fresh herbs, if desired.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F (63°C) for optimal tenderness and food safety.
- Butterfly with Precision: Take your time when butterflying the tenderloin. A sharp knife and steady hand will help you create an even, flat surface for rolling.
- Don't Skip the Searing: The golden-brown crust from searing locks in moisture and adds incredible depth of flavor to your roulade.
- Resting is Crucial: Letting the meat rest after cooking allows the juices to redistribute, ensuring each slice is succulent and tender.
- Twine Technique: When tying your roulade, use even spacing to help maintain a uniform shape and ensure even cooking.
- Fresh Herbs Matter: Use fresh parsley and thyme for the most vibrant and aromatic herb butter. Dried herbs can work in a pinch but won't deliver the same bright flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 6g
Cholesterol: mg
