Pork Roulade With Mushrooms & Blue Cheese Sauce

  Posted on September 28, 2010  by Leslie Blythe  No comments

This is a elegant main entrée dish and the stuffing inside gives the pork a softer and more tender texture. Roulade is a French culinary term meaning “roll,” and refers to a thin slice of meat rolled around a variety of fillings, including ground pork, breadcrumbs, vegetables, mushrooms, pickles, cheese and others. The roll is seared and braised on the stovetop and finished in the oven.

Pork Roulade With Mushrooms & Blue Cheese Sauce

For Roulade:
2 lb pork loin roast
2 Tbs butter, divided use
2 Tbs olive oil, divided use
2 shallots, minced
20 crimini mushrooms, finely minced
2 garlic cloves, minced
1⁄4 cup crumbled blue cheese
1⁄4 cup Italian parsley, minced
Salt & pepper to taste
1 cup white wine
14 1⁄2 oz can chicken broth

For Blue Cheese Sauce:
1⁄2 cup crumbled blue cheese
2 Tbs butter
2 Tbs flour
Salt & white pepper to taste

Preheat oven to 350 degrees.

Butterfly pork loin roast and pound to approx. 1⁄2-inch thickness. Season with salt and pepper.

Melt 1 tablespoon each of the butter and oil in a medium Dutch oven over medium heat. Sauté shallots for 2 minutes or until they start to soften. Turn heat up to medium high and add mushrooms.

Sauté until mushrooms release their liquid and turn a golden brown. Add the minced garlic and cook for 1 minute longer. Remove from heat and cool slightly.

In a medium bowl, toss cooled mushroom mixture, crumbled blue cheese, Italian parsley and salt & pepper. Mix thoroughly. Spread mixture on pork loin and roll up jellyroll style. Tie with twine.

Melt remaining butter and oil over medium-high heat. Brown pork loin on all sides. Add white wine and cook for 2 minutes. Add chicken broth and bring to a boil. Cover and place in oven. Bake for 15-20 minutes, or until a thermometer placed in the middle of the pork loin registers 140 degrees (will raise to 150 while sitting). Remove pork and keep warm; save the broth for the sauce.

To make sauce, melt 2 tablespoons butter in a medium saucepan. Whisk in 2 tablespoons flour and cook for 1-2 minutes to make a roux. Add reserved broth

in 1⁄4 cup increments until it forms a smooth sauce. Whisk in 1⁄2 cup crumbled blue cheese and stir until melted. Add salt and white pepper to taste.

To serve, slice pork loin and place on plates. Top with blue cheese sauce.