Pork Roulade with Vegetable Medley

Pork Roulade with Vegetable Medley

Chef Brooks creates a delicious pork and vegetable meal!
Pork Roulade & Vegetable Medley

Pork Roulade
Ingredients
1/3 of whole Pork Loin
1 cup feta cheese
1 handful fresh spinach
Tone’s® Salt
Tone’s® Pepper

11 slices thin bacon
1 tablespoon Tone’s® Crushed Red Pepper Flakes

Make
•Preheat oven to 350⁰F.
•Place a layer of plastic wrap over your working space.
•Butterfly and unroll the pork loin and place it on the plastic. Cover with a top layer of plastic. With the side of a mallet, pound the pork until thin but not torn.
•Season pork Tone’s® Salt and Pepper to taste, and then make a layer with the spinach and feta cheese. Sprinkle with Tone’s® Crushed Red Pepper Flakes. Roll as tightly as possible.
•Sear bacon in pan over medium-high heat until golden brown. 
•Add bacon to pork tenderloin and bake at 350⁰F for 20 minutes.

Vegetable Medley
Ingredients
2 Calabacita squash, chopped
1 yellow squash, chopped
2 cloves garlic, chopped
1 shallot, chopped
Triple sec, deglaze
1 red onion, chopped
Fresh parsley, chopped
Tone’s® Salt & Pepper to taste

Make
•In a small pan over medium heat, add squash, garlic and shallot until they are translucent.
•Add triple sec to deglaze. Then add red onion, fresh parsley and Tone’s® Salt & Pepper to taste. Heat to desire temperature and serve with pork.
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