Recipe

Pork Involtini Recipe

	Sean_mcgee / All my dishes 2 years, 1 month ago This is a simple, yet elegant way to impress your guests and make their tastebuds dance with delight. Serve as the second course after an appetizer of Crostini with some type of spread. Prep:15m Cook:15m Servings:4	Sean_mcgee
	pork goat cheese mediterranean easy easy

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Ingredients

Pork Tenderloin

Arugula

Scallions (Green Onion)

Cilantro (Coriander)

Garlic

Goat Cheese

Salt

Pepper

Extra Virgin Olive Oil

Directions

Place the Scallions, Cilantro, Garlic, Goat Cheese, 1/2 Tablespoon of salt and dash of cracked pepper in a food processor and combine to form a smooth paste.

Butterfly your pork tenderloin so it can be pounded out in to one big flat piece of pork. (You can use any cut of pork and butterfly and pound it to get the same effect.)

Pound your butterflied pork paillard style until about 1/8th of an inch thin. (You don't have to be exact.)

Cut the pork into 4 equal portions.

Take one portion of your flattened pork and spread the Goat Cheese mixture on it.

Next place 1 to 2 leaves of arugula on top of the goat cheese.

Roll the pork up and tie closed with bakers twine or use some toothpicks or skewers to hold the roll closed.

Sprinkle the pork roll with salt and pepper.

Repeat the process for the other pieces.

Next, heat up a bit of Extra Virgin Olive Oil in a sauté pan on medium heat and place your pork rolls and cook on all sides for 10 to 15 minutes or till done. (Note: the thinner the pork, the faster it will cook.)

Remove the twine and/or toothpicks and serve with a side of baby greens dressed in Olive Oil and Balsamic Vinegar.

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Comments

sean_mcgee 2 years, 1 month ago said:
As an option, you can do a whole tenderloin rolled up and then grill it. When it is done grilling, you can cut the rolled tenderloin into medallions and serve the same way.

linebb956 2 years, 1 month ago said:
OMG do I have to wait for company? This sounds so good! I like the mix of flavors.. the Balsamic would give it that kick... Wonderful!

dond 2 years, 1 month ago said:
This kind of presentation works beautifully with pork tenderloin. You can, obviously, vary the ingredients for the filling -- I sometimes add pine nuts to the mix -- you can even add dried fruit (dried cranberries, raisins, whatever) and substitute sage or basil leaves for the arugula.

sean_mcgee 2 years, 1 month ago said:
Yeah...I used Arugula because it was what I had on hand. I'm sure basil leaves would be SO much better! And yes, dried fruit would also go well with this. Fruit complements pork excellently.

cookingforfun 2 years ago said:
Tuesday, just the way it is. Can't wait to make it

linebb956 1 year, 5 months ago said:
I totaly forgot to get back with the rate.. It was awesome.. Since I have made it again.. using lean pork steak.. and again .. great. Thanks!

minitindel 1 year, 3 months ago said:
Wow this is great i love sll the flavors here great one high 5

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