Succulent, savory, sweet, and herbaceous, this pork roulade recipe is delicious and beautiful. The interplay of nuts, herbs, zest, and vibrancy makes every mouthful exciting and satisfying. Paired with Clos du Val's 2023 Cabernet Sauvignon, Napa Valley, it's a symphony of flavors you'll be excited to discover one bite and sip at a time.
This is not a 30-minute recipe. But it's worth every minute that goes into it.
Pistachio Pork Roulade with Macerated Cherries
Serves 4
For the Pork
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1 1 1/2-2 lb pork tenderloin
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¼ cup toasted pistachios
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¼ cup parsley leaves, picked
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6 mint leaves
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2 tbsp fresh oregano leaves
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1 tbsp fresh orange zest
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1 shallot, peeled and roughly chopped
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1 garlic clove, peeled
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¼ cup olive oil
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Salt and pepper
For the Cherries
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1 cup cherries, pitted
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1 tbsp granulated sugar
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1 tsp salt
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¼ cup Lillet
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1 tbsp fresh lemon juice
Directions
1) Macerate the cherries by combining all the ingredients in a bowl and stirring to combine. Cover and chill for at least 4 hours, and up to 1 week in the fridge.
2) Preheat the oven to 425°F.
3) Place the pistachios, parsley, mint, oregano, orange zest, shallot, garlic, and olive oil in a food processor. Season with salt and pepper. Pulse until finely chopped and spreadable. It should resemble a coarse pesto rather than a smooth purée.
4) Clean the silver skin off the pork tenderloin using a sharp boning knife.
5) Next, carefully butterfly the tenderloin by slicing lengthwise through the center, stopping about ½ inch before cutting all the way through. Open it like a book. Cover with plastic wrap and gently pound to an even ½-inch thickness.
6) Spread the pistachio pesto evenly across the pounded pork. Starting from the long edge of the pork, roll the pork up until it resembles a log. Using butcher’s twine, truss the tenderloin to ensure it’s even from top to tail.
7) Rub the pork roulade with olive oil and season with salt and pepper.
8) Bring a large skillet over medium-high heat. When the pan is searing hot, sear the pork in the pan until crispy and browned, roughly 2 minutes per side. Remove to a rack-lined sheet pan and finish in the oven for 18-22 minutes, until an instant-read thermometer inserted into the center registers 135°F. The pork will continue to cook another 10 degrees when you remove it from the oven to rest, so take it out before it reaches your desired internal temperature. Remove from the oven and rest for 10 minutes before slicing.
9) Cut off the butcher’s twine and slice into 2-inch disks. Spoon the macerated cherries over top to serve.