Spanish Pork Tenderloin Roulade Recipe
Recipe courtesy of Bruce Aidells
Level: Intermediate
Yield: 2 pork tenderloins
Total: 55 min
Prep: 20 min
Cook: 35 min
Discover the vibrant flavors of Spain with this irresistible pork tenderloin roulade, inspired by a memorable asado near Sevillafamous for roasted lamb, suckling pig, white beans, and those stunning red piquillo peppers. While Romesco sauce classically pairs with seafood or chicken, it elevates pork to new heights. Bring this gourmet delight to your table and wow your guests!
Toasting almonds: Scatter on a baking sheet and bake at 350F for 10-15 minutes, stirring occasionally, until golden and fragrant.
Piquillo peppers come jarred or canned, pre-cooked and peeledfind them in gourmet aisles, delis, or online. No piquillos? Use fire-roasted red bell peppers or pimientos.
Ingredients
Main:
- 2 pork tenderloins (1 to 1 pounds each)
- 2 teaspoons olive oil plus 1 tablespoon for skillet
- cup diced red onion
- 1 teaspoon minced garlic
- 1 pound kale, rinsed and drained, stems discarded, leaves cut into thin julienne strips
- 1 tablespoon sherry vinegar
- 2 teaspoons honey
- cup water
- 4 slices serrano ham or prosciutto
- 1 (8-ounce) jar piquillo peppers, drained
- Kosher salt
- Freshly ground black pepper
- Romesco Sauce, for serving (recipe follows)
- cup toasted almonds
- cup fresh bread crumbs
- 3 tablespoons olive oil
- 8 ounces piquillo peppers (or fire-roasted red bell peppers or pimentos)
- 1 tablespoon capers, drained
- Kosher salt
- Fresh ground pepper
Instructions
- Butterfly the tenderloins: Make a deep lengthwise cut along the center, without slicing through. Unfold like a book, place between plastic wrap, and pound to -inch thickness with a meat mallet. Repeat with the second tenderloin.
- Make the stuffing: Heat olive oil in a large skillet over medium. Saut onion until lightly golden, 6-8 minutes. Add garlic; cook 1 minute. Stir in kale, vinegar, honey, and water. Cook on high, stirring, until wilted, about 2 minutes. Drain and cool.
- Assemble: Layer 2 slices serrano ham or prosciutto over each tenderloin. Top with half the kale, leaving a -inch border. Unroll peppers and layer atop kale. Roll tightly and tie with butcher's twine at 2-inch intervals.
- Preheat oven to 450F.
- Sear and roast: Season tenderloins with salt and pepper. Heat oil in an oven-safe skillet over medium-high. Sear all sides, 3-5 minutes total. Transfer to oven; roast until internal temperature hits 140-145F (check after 15 minutes, then every 5). Rest tented with foil for 10 minutes. Remove twine, slice into -inch rounds, and serve with Romesco sauce.
Romesco Sauce
- Process almonds in a food processor to a paste. Add bread crumbs, oil, peppers, and capers; pure until smooth. Season with salt and pepper. Serve in a bowl.
Recipe courtesy Bruce Aidells, Complete Book of Pork, HarperCollins, 2004
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