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1
In a processor, finely chop peppercorns.
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2
With machine running, add garlic, parsley, basil, anchovies and 3 tbsp (45 ml).
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3
olive oil - chop until paste-like or very fine.
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4
Preheat oven to 400 degrees (200 C.).
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5
Place pork on work surface.
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6
Starting with 1 long side, cut pork lengthwise to within 3/4 inch of opposite long side.
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7
Open as a book.
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8
Pound out pork between plastic to 1/3 inch thickness, forming an irregular rectangle.
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9
Spread 1/4 cup (60 ml) anchovy mixture over pork.
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10
Top with chicken in single layer.
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11
Spread 1/4 cup (60 ml) anchovy mixture over chicken.
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12
Cover with prosciutto slices.
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13
Starting at 1 long side, tightly roll up pork.
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14
Tie in several places with string to secure.
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15
Place long sheet of foil on baking sheet.
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16
Heat remaining 1 tbsp (15 ml).
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17
oil in large, heavy skillet over high heat.
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18
Sprinkly roulade with salt and pepper.
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19
Add to skillet and sear (brown) on all sides, turning often, about 5 minutes.
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20
Transfer pork to foil - do not clean skillet.
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21
Wrap pork roulade in foil, sealing completely, and arrange seam side up on baking sheet.
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22
Bake about 45 minutes, or until thermometer inserted is 170 degrees (80 C.).
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23
Remove from oven.
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24
Meanwhile, saute bacon in same skillet as pork was in until crisp - about 5 minutes.
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25
Add broth and cream; bring to boil, scraping up any browned bits.
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26
Boil until liquid is reduced to 3 to 4 cups (950 ml), about 20 to 25 minutes.
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27
Pour any juices from cooked pork roulade into sauce .
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28
Mix butter and flour in small bowl to blend.
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29
Whisk butter mixture into sauce.
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30
Boil until sauce thickens slightly, about 5 minutes.
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31
Strain sauce and season with salt and pepper to taste.
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32
Cut string off roulade.
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33
Slice and arrange on platter.
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34
Serve, passing sauce separately.
