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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Great recipe to entertain with. Beautiful presentation when sliced and arranged on the serving platter and tastes as great also. I assembled four of these ahead of time and froze them for a couple of weeks. I thawed them in the fridge and then continued the cooking steps to serve as my main course for Christimas dinner for 20 people. Ingredients:
1 lb pork tenderloin |
1 lb boneless skinless chicken breast, about 3 |
3 slices bacon (or you can use prosciutto) |
1/2 cup pesto sauce |
Directions:
1. -Preheat oven to 400 degrees.
2. -Slice pork tenderloin along long side down to within 3/4 inch of the bottom. Open and pound to a 1/3 inch thickness. Put plastic over to protect yourself from flying pork pieces. Should be a rough rectangle shape.
3. -Pound chicken breasts until same thickness.
4. -Spread half of the pesto mixture (1/4 C) over the pork. Layer the chicken over and then spread the remaining pesto mixture over the chicken. Layer the bacon on top.
5. -Roll up as tightly as you can along the long ends and secure with kitchen twine. Sprinkle with salt and pepper.
6. -Heat large skillet on stovetop on high with 1 tablespoon of olive oil. Add roulade and brown. Total should take 5 minutes.
7. -Wrap roulade in foil tightly and put in baking sheet with seam side up.
8. -Bake for 45 minutes.
9. -Cut string off of roulade and slice. Arrange on serving platter.
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