Pork Roulade

1. 1

   Preheat oven to 375F.

2. 2

   Heat 1 tablespoon olive oil in a heavy bottomed saucepan over medium high heat. Add shallots and cook until fragrant, about 2 minutes. Stir in garlic and cook for 30 seconds, then add mushrooms. Season with salt and pepper and cook, stirring occasionally, for about 8 minutes.

3. 3

   Transfer vegetables to a bowl and mix in sun dried tomatoes, olives, breadcrumbs, and parsley. Stir well and set aside.

4. 4

   Lay your pork loin flat on a large cutting board. Using a sharp knife, carefully butterfly the loin---cut along the length of the meat without cutting all the way through so you can open it up like a book. Cover with plastic wrap and use a meat mallet or rolling pin to pound pork until it's about 1/2 an inch thick. Discard plastic wrap.

5. 5

   Season butterflied pork with salt and pepper, then scoop vegetable mixture into the center of the loin, staying about 1/2-1 inch away from the sides. Gently roll your roulade shut, leaving the seam side down. Using kitchen twine, truss the roulade every 2 inches or so, tucking the strings in on the ends.

6. 6

   Heat remaining olive oil in saucepan over medium high heat. Add roulade, cut side down, and sear for about 4-5 minutes per side. Transfer roulade to baking sheet and bake for 20-25 minutes, until pork is cooked through. Let rest for 10 minutes before removing twine and cutting into 2 inch pieces.

* Per serving · 4 servings · Values may vary.

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