Stuffed Pork Roulade

Stuffed Pork Roulade

1 1/2 kilos trimmed loin of pork or tenderloin
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
9 pieces large fresh spinach leaves, washed
9 stalks celery, cut into stirps
9 strips cheddar cheese
9 pieces sweet ham, cut into strips
9 strips of carrots
3 cloves of garlic, crushed
1/4 cup butter
2 tablespoons Worcestershire sauce

1/4 cup butter
2 stalks green onions, chopped
1 1/2 cups heavy cream
1 cup meat stock
1/4 cup white wine

  1. Preheat oven to 450 degrees F.
  2. Split the loin of pork lengthwise cutting all the way through like a butterfly fillet.
  3. Spread the meat and flatten with a mallet.
  4. Rub with salt, pepper and paprika.
  5. Lay the spinach leaves at the center of the loin overlapping each other.
  6. Top with strips of celery, cheese, ham, and carrots.
  7. Carefully roll the loin.
  8. Tie it at intervals with a string.
  9. Place the rolled loin on a baking sheet.
  10. Rub meat with garlic, butter and Worcestershire sauce.
  11. Roast for 15 minutes.
  12. Lower the oven temperature to 350 degrees F and continue cooking for another 30 minutes or until it is tender.
  13. Remove from pan and reserve the drippings.

Prepare Sauce:

  1. Melt butter and saute the green onions.
  2. Add in the cream and cook until thick.
  3. Add the stock and white wine, stirring slowly to keep the mixture smooth.
  4. Serve with sliced roast pork roulade.