Pork Roulade with Marinated Mushrooms & Kale
An incredible and flavourful dinner that will please a family or a crowd.
Serves 4 - 6 people
Ingredients for the Pork Roulade:
- 4 Pork Chops, deboned and pounded flat (like schnitzel)
- 1 8 oz package of mushrooms
- 1 Bunch of Kale, stems removed and sliced
- 4 Green Onions, white parts unsliced (we are grilling the stalks)
- 1/3 Cup of Neapolitan Herb Dark Balsamic
- 2-3 Tbsp Robust Single Varietal Olive Oil
- 2-3 Tbsp Garlic Infused Olive Oil
- 1 tsp Thyme Leaves
- Salt & Pepper
- Butcher's Twine
Ingredients for the Salad
- Green Salad
- Herbs like fresh basil, parsley & oregano
- Green Onion, green parts sliced thin
- 1/4 Cup 12 Year White Balsamic
- 1/4 Medium Intensity Single Varietal Olive Oil
- Salt & Pepper
Method:
- Slice mushrooms thinly. De-stem the Kale and slice the Kale into strips. Â Separate the white stalks of the green onions and leave whole, slicing the green parts only for the side salad.
- In a medium heat sauté pan, add Robust Single Varietal Olive Oil and mushrooms.  Pour over the Neapolitan Herb Dark Balsamic and Thyme Leaves and let simmer until the mushrooms are soft and the liquid is mostly evaporated.  You will end up with a thick, sauce in the mushrooms.
- In a separate pan, add Garlic Oil and sauté the Kale Leaves and the white stalks of the green onion.  Cook until the Kale is softened and the stalks are slightly browed and crisp on both sides.
- Turn off the heat under the mushrooms, kale and onions and set aside.
- Using a meat hammer, pound your pork chops (or chicken breasts) thin and flat - you are working towards 3mm thickness.
- Season inside of pork chops with Salt & Pepper
- Spread the mushrooms and kale evenly across each pork chop. Â Add the green onion stalk at one end and roll the pork chop into a spiral around the filling.
- Tie each roulade with 2 - 3 pieces of butcher's twine.
- Baste each Roulade with Garlic Infused Olive Oil and sprinkle with salt and pepper.
- Cook them on the Grill or in the Oven at 375 F until the internal temperature hits 145 F.
- Serve whole for 4 servings or slice the roulades into rounds to feed 6 with your sides of choice.
For the Salad:
A Green Salad pairs beautifully with this recipe.
Whisk together equal parts 12 Year White Balsamic and a Medium-Intensity Single Varietal Olive Oil with some grated garlic, salt, pepper and herbs of your choice. Â
Toss over the the greens and serve immediately.
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