How to make it

  • FOR THE PORK: Cut the tenderloin into 4 8 oz. pieces. Carefully pound them out until they are an even ½ an inch thick. Slice the mushrooms very thinly and sauté them along with the shallots in butter until done.
  • Mix the egg and the bread crumbs into the ground pork. Season with the fresh herbs (in a sober-minded quantity) the mustard and the salt and pepper.
  • Spread a thin layer of the onion/mushroom mixture evenly over each pounded piece of the pork. Next make another layer with the ground pork over that. Roll the pork up as you would for a fat egg-roll and either tie them up or stick them with a skewer to seal them.
  • Sear all over in a little butter and finish cooking in a moderate oven.
  • FOR THE SAUCE: Sauté the celery, carrot and the leek in half of the butter until they begin to brown. Add the garlic cloves and cook another minute.
  • Put in the beef stock, the wine, bay leaves, peppercorns, cloves and cinnamon stick. Cook over a low flame until it has reduced half way. Strain it into a fresh sauce pan.
  • Chop the bacon into very thin pieces and add it right at the last minute, the last minute will be when the sauce has again reduced by almost a half. It should be thick and possess quite a kick. Season with the salt and swirl in the left over butter off the heat.
  • SERVE: Cut the roulade in half and cover it with the sauce on a pleasant plate garnished with fresh herbs. A simple rice pilaf and in particular sautéed cabbage and kale or mustard greens also go well.
  • A good first course to this might well be Lovely Pita (see recipe)

Reviews & Comments 2

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  • ttaaccoo 6 years ago
    Are you referring to the Beatles' song? i think from " The Yellow Submarine" (perhaps memory mix-ups!)
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  • elgourmand 6 years ago
    The only hard part here is "in a sober minded quantity".
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