Italian Tenderloin Roulades Recipes

TUSCAN TURKEY ROULADE

Steps:

• Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
• Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
• Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
• Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.

NANA'S ITALIAN ROULADE

Steps:

• Preheat oven to 350°. Place bacon on a microwave-safe plate lined with paper towels. Cover with additional paper towels; microwave on high 3-5 minutes or until partially cooked but not crisp. In a small bowl, mix garlic, Italian seasoning, salt and pepper., Starting at a long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; Pound with a meat mallet to 1/4-in. thickness., Spread garlic mixture over steak; sprinkle with cheese. Layer with eggs and bacon to within 1 in. of edges; sprinkle with parsley. Starting with a long side of the steak, roll up jelly-roll style (along the grain); tie at 1-1/2-in. intervals with kitchen string., In a Dutch oven, heat oil over medium-high heat. Brown roulade on all sides. Pour pasta sauce over top. Bake, covered, 1-1/2-1-3/4 hours or until meat is tender., Remove roulade from pot; remove string and cut into slices. Serve with sauce over spaghetti. Sprinkle with additional parsley.

ITALIAN BEEF ROULADES

Steps:

• Mix onions, garlic, celery, parsley, & bread crumbs.
• Add salt, pepper, & Pamesan cheese.
• Blend well.
• Spread 1-2 tablespoons of filling on each slice of meat & sprinkle with olive oil.
• Roll up & secure with toothpicks or string.
• Brown rolls in small amount of olive oil.
• Add stock, wine, & bay leaf.
• Simmer for 30 minutes.
• Remove meat & reduce liquid.
• Serve rolls & sauce over noodles.
• Garnish with parsley with desired.

SPANISH PORK TENDERLOIN ROULADE

Steps:

• To butterfly the tenderloins: make a deep lengthwise cut down the center, being careful not to cut all the way through. Open the tenderloin up like a book. Place the opened tenderloin between 2 pieces of plastic wrap. Pound with a meat mallet until 1/4-inch thick. Repeat with the other tenderloin.
• To make the stuffing: heat the olive oil in a large skillet over medium heat. Add the onion and cook until lightly golden, about 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the kale, vinegar, honey, and water. Increase the heat to high and continue to cook, stirring constantly, until the kale is wilted, about 2 minutes. Drain and set aside.
• Lay 2 slices of ham or prosciutto over each butterflied tenderloin. Top with half of the kale stuffing, leaving a 1/4-inch border. Carefully open the peppers and lay a single layer over the kale. Roll up each tenderloin and tie at 2-inch intervals with butcher's twine.
• Preheat the oven to 450 degrees F.
• Sprinkle the tenderloins all over with salt and pepper. Heat a heavy ovenproof skillet over medium-high heat and add the olive oil. Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes. Transfer the pan to the oven and roast. After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes, until the pork registers 140 degrees F to 145 degrees F. When done, remove the tenderloins from skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes. Remove the twine from the tenderloins, cut them into 1/2-inch-thick slices, and serve with
• In a food processor fitted with the metal blade, grind the almonds until they form a thick paste. Add the bread crumbs, olive oil, peppers, and capers and process until smooth. Taste for salt and pepper. Transfer to a serving bowl.

ITALIAN TENDERLOIN ROULADES

Steps:

• Freeze tenderloin for 1 1/2 hours. Heat oven to 400 degrees F. Cut tenderloin lengthwise into 5 thin slices; pound to 1/4-inch thick.
• Beat cream cheese and onion powder until smooth. Stir in bacon, Parmesan and basil; mix well.
• Spread cream cheese mixture onto each pork strip. Roll up and secure with wooden skewer; place seam side down on baking sheet.
• Bake at 400 degrees F for 25 minutes until internal temperature reaches 150 degrees F. Serve topped with warm marinara sauce.

PORK TENDERLOIN ROULADE WITH PORCINI MUSHROOM SAUCE

Steps:

• Preheat oven to 325°F.
• Butterfly pork tenderloin and flatten with mallet until 1/4 inch thick.
• Tenderloin should end up approximately 12 inches by 8 inches.
• Blend soft butter with truffle oil divide in half and place 1/2 in refrigerator.
• Lay out tenderloin and spread 1/2 truffle butter and layer mortadella slices and cheese to 1 inch of the edges.
• With long side facing you roll tenderloin tightly and tie with butchers twine.
• Dredge with flour.
• Heat olive oil in large saute pan on medium high heat.
• Sear tenderloin on all sides.
• Remove loin from saute and place in oven while making sauce.
• Sauce:.
• In saute pan add shallots and cook till soft.
• Add 2 tablespoons flour and cook until smooth paste forms.
• Add wine to deglaze pan.
• Add assorted mushrooms saute until moisture is reduced about 5 minutes.
• Add porcini mushrooms with soaking liquid and simmer till slightly thickened.
• Check tenderloin and remove when it registers 155°F on a thermometer.
• Let rest 10 minutes covered with tin foil.
• Remove string and slice tenderloin on the diagonal.
• Serve plattered drizzled with sauce.

SAUSAGE AND BROCCOLI RABE TENDERLOIN ROULADES FROM HATFIELD®

Steps:

• Tenderloin: Take tenderloin and slice lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
• In a saute pan over med-high heat, crumble and brown the sweet Italian sausage.
• In boiling salted water, cook broccoli rabe for 6 minutes then blanch in ice water to stop cooking process. After broccoli rabe is cool, chop into 1/2 inch pieces.
• Combine ricotta cheese, broccoli rabe, and sausage in mixing bowl for tenderloin stuffing.
• Spread out the sausage mixture on the tenderloin and roll up, starting with long side; secure pork at 1-inch intervals with twine.
• Season with salt, pepper, and Italian herb blend.
• In a preheated 375-degree oven, bake for 20-25 minutes (looking for an internal temperature of 155 degrees).
• Risotto: On a low heat, slowly melt the butter and add the chopped shallots and cook till translucent.
• Add in the Arborio rice, make sure to stir constantly to prevent from sticking to pan.
• Allow the rice to become glazed and cook without any liquid for 3-4 minutes.
• Next add in the white wine and deglaze.
• Boil up the chicken stock and add some of this into the rice at a medium heat. (Add the stock little by little and never adding the next ladle until the previous one has evaporated. It is vitally important not to rush this process but continue to add all of the liquid until the rice is plump and tender.)
• Season this mixture with salt and white pepper. At this time add in the Italian herb blend and if you wish to obtain a nice creamy risotto you can add the Parmesan cheese.
• To serve, slice the cooked tenderloin into medallions and shingle around risotto.
• Garnish with shaved parmesan cheese and a sprig of thyme.