Recipe: Pork Roulade

Name: Pork Roulade
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 pork roulade of 3.75 lb (1.7 kg); 2 teaspoons of coriander powder; 2 teaspoons of oregano; 1.1 cups (25 cl) of chicken stock; 0.8 cup (20 cl) of white wine; 2 garlic cloves, degerminated; 3 cloves; 10 juniper berries; 1 bay leaf; 3 tomatoes; 2 large shallots; 1 tablespoon of sunflower oil; 1 tablespoon of olive oil; Salt, freshly ground pepper and a little thyme flowers; A pinch of Espelette pepper

By AFTouch-Cuisine 4.7/5 (7 reviews) · 🍳 4 made it

Recipe Pork Roulade - Chef recipe — Photo: Aftouch-cuisine

Prep 30 min

Cook 60 min

Total 1h30

Servings 6 serv.

Pork roulade is the ham cut before cooking. Plan for 1.7 kg to serve 6 people, 1 hour in the oven at 180 °C after a good searing. Braise it in white wine with stock, juniper berries and cloves. The sauce is finished with tomato coulis and shallots, reduced by a third. Serve on a bed of tomato purée with broccoli and celery.

Ingredients for 6 servings

Adjust for

servings

1 pork roulade of 3.75 lb (1.7 kg)
2 teaspoons of coriander powder
2 teaspoons of oregano
1.1 cups (25 cl) of chicken stock
0.8 cup (20 cl) of white wine
2 garlic cloves, degerminated
3 cloves
10 juniper berries
1 bay leaf
3 tomatoes
2 large shallots
1 tablespoon of sunflower oil
1 tablespoon of olive oil
Salt, freshly ground pepper and a little thyme flowers
A pinch of Espelette pepper

Step-by-step directions

1 Preheat your oven to 355°F (180 °C).

2 Salt and pepper the roulade and rub it with thyme. Let it rest in the refrigerator, covered with cling film, the night before.

3 Heat sunflower oil in a hot casserole and brown the roulade for 3 minutes on each side until the meat is well browned.

4 Mix the chicken stock, white wine, coriander, juniper berries, bay leaf and Espelette pepper. Place the roulade in the oven and baste with the preparation at the level of the meat. Add the garlic cloves and bake for 1 hour.

5 Meanwhile, blanch your tomatoes, hollow them out and cut them into small dice, and mince the shallots.

6 Heat a drizzle of olive oil in a saucepan, add the shallots and diced tomato and let them sweat, then add 2 ladles of the meat's cooking juices. Adjust the seasoning, blend and reduce by a third. Keep warm.

7 Remove the meat from the oven, let it rest for 15 minutes, slice thinly and plate on a bed of tomato purée. I serve this dish with a broccoli purée and a celery purée. Enjoy!

Chef Patrick's Comment

A good classic recipe, you can also serve it with a nice ratatouille or garlic mashed potatoes with the addition of small diced black olives.

Frequently asked questions

Can I replace juniper with another aromatic ?

Yes, but sparingly. Juniper gives a subtle peppery note. You can replace it with 3 black peppercorns or a sprig of rosemary, never both at once. The result changes, but it works. Avoid doubling the aromatics, you'll smother the meat.

How long does cooked pork roast keep ?

In the fridge, maximum 3 days in an airtight container with its sauce. Frozen, up to 3 months. Thaw overnight in the fridge before reheating gently for 15 minutes with a splash of water or stock. Don't leave the meat at room temperature more than 2 hours after cooking.

How do I avoid dry meat after 1 hour of cooking ?

The secret: a covered Dutch oven and baste the meat every 20 minutes with cooking juice. Let the meat rest 15 minutes out of the oven before slicing, it reabsorbs moisture. No Dutch oven ? Cover with foil. Check the core temperature: 65-70°C for medium-rare, no more than 75°C for well-done.