Roasted Garlic and Parsley Pork Roulade

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1-2lb pork loin
2 Tbsp olive oil
1/4 c white wine, chicken broth or water
A bulb of garlic, roasted
A small lemon, cut in half
A bunch of Italian (or flatleaf) parsley, chopped
Salt and pepper to taste
Kitchen twine
1. Go ahead and roast up your garlic, if you so desire (Cut the top off of the bulb of garlic and place it in the center of a square of tin foil. Pour some olive oil on top of the bulb and wrap of up the tin foil around the garlic. Place your tin foil package in the oven for about 40 minutes at 425F)
2. Smash the garlic together with a pinch of kosher salt, the juice of half a small lemon, and as much chopped parsley as you would like. Add a teaspoon or so of olive oil to help bind it all together.
3. Place your pork loin on a sturdy cutting surface, long side facing you. You'll want a very sharp knife for this, so use the best one you've got. Make a vertical slice halfway through the thickness of the meat. Lift the edge of one side of the cut up enough to angle your knife and slice through horizontally to make an even plane of the meat, then repeat on the other side. Think of it like opening a cardboard box, first one flap, then the other. You should have a relatively even surface of meat now. If you see any obvious thicker sections, feel free to pound it out with your meat mallet.
4. Make small slits with a sharp paring knife here and there on the surface of the meat, then spread your garlic mixture on top. Try to cover the whole surface as evenly as you can, but don't but it is alright if there are a few bare spots. Finish with a little black pepper, then turn the meat so that the short side is facing you.

5. Either make butcher knots with a single strand of twine or you can cut 4 equal lengths of twine and set them aside. You can start at either the top or the bottom, but roll the meat up, gently but firmly. Lift up and place your twine underneath at about 2" intervals, and tie tightly.
6. Preheat the oven to 350F. Heat a large skillet or dutch oven over medium-high heat, add the olive oil and allow to get hot enough to shimmer but not smoke. Add the pork loin and sear on all sides, about 3-5 minutes per side or until browned. If your skillet is not oven-safe, put your pork in a roasting pan, add a quarter cup of chicken broth/wine/water, and cover tightly with aluminum foil. If you're using a dutch oven, add a quarter cup of chicken broth/wine/water, cover the loin itself inside the vessel loosely with aluminum foil, then cover with the lid and into the oven it goes for about 25-30 minutes. Check it after 20 minutes - pork dries out quickly and this cut doesn't have a lot of fat to keep it moist, so once that center hits about 145F on an instant-read thermometer you'll want to take it out and let it rest for 10 minutes or so, the temperature will continue to rise and should peak at no more than 155F.
7. From here, cut the twine, slice into your desired thickness and serve. If you used wine or broth, you'd have the makings of a nice pan sauce, too! 
Meal   DinnerDish   Main Dish
Prep Time   15 to 30 minutesCooking Time   1 hour

Steph Z

Member since Mar 2009

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