How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spanish Pork Tenderloin Roulade?

You need 13 ingredients. The key ingredients include: 2 pork tenderloins (1 to 1 1/4 pounds each), 2 teaspoons olive oil plus 1 tablespoon, for skillet, 1/2 cup diced red onion, 1 teaspoon minced garlic, and more.

Is Spanish Pork Tenderloin Roulade suitable as meat & poultry?

Yes, Spanish Pork Tenderloin Roulade falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Spanish Pork Tenderloin Roulade?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Pork Tenderloin Roulade Recipe

Name: Spanish Pork Tenderloin Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloins (1 to 1 1/4 pounds each); 2 teaspoons olive oil plus 1 tablespoon, for skillet; 1/2 cup diced red onion; 1 teaspoon minced garlic; 1 pound kale, rinsed and drained, stems discarded and leaves cut into thin julienne strips; 1 tablespoon sherry vinegar; 2 teaspoons honey; 1/2 cup water; 4 slices serrano ham or prosciutto; 1 (8-ounce) jar piquillo peppers, drained; Kosher salt; Freshly ground black pepper; Romesco Sauce, for serving, recipe follows

Spanish Pork Tenderloin Roulade

Eats Now Editorial Team · 277 kcal · Meat & Poultry

1
To butterfly the tenderloins: make a deep lengthwise cut down the center, being careful not to cut all the way through.
2
Open the tenderloin up like a book.
3
Place the opened tenderloin between 2 pieces of plastic wrap.
4
Pound with a meat mallet until 1/4-inch thick.
5
Repeat with the other tenderloin.
6
To make the stuffing: heat the olive oil in a large skillet over medium heat.
7
Add the onion and cook until lightly golden, about 6 to 8 minutes.
8
Add the garlic and cook 1 minute more.
9
Add the kale, vinegar, honey, and water.
10
Increase the heat to high and continue to cook, stirring constantly, until the kale is wilted, about 2 minutes.
11
Drain and set aside.
12
Lay 2 slices of ham or prosciutto over each butterflied tenderloin.
13
Top with half of the kale stuffing, leaving a 1/4-inch border.
14
Carefully open the peppers and lay a single layer over the kale.
15
Roll up each tenderloin and tie at 2-inch intervals with butcher's twine.
16
Preheat the oven to 450 degrees F.
17
Sprinkle the tenderloins all over with salt and pepper.
18
Heat a heavy ovenproof skillet over medium-high heat and add the olive oil.
19
Place the tenderloins in the pan and brown on all sides for about 3 to 5 minutes.
20
Transfer the pan to the oven and roast.
21
After 15 minutes, begin checking the internal temperature with an instant-read thermometer, checking every 5 minutes, until the pork registers 140 degrees F to 145 degrees F. When done, remove the tenderloins from skillet to a platter, cover loosely with foil, and set aside to rest for 10 minutes.
22
Remove the twine from the tenderloins, cut them into 1/2-inch-thick slices, and serve with Romesco sauce.
23
Romesco sauce:
24
1/2 cup toasted almonds
25
1/2 fresh bread crumbs
26
3 tablespoons olive oil
27
8 ounces piquillo peppers or fire roasted red bell peppers or pimentos
28
1 tablespoon capers, drained
29
Kosher salt
30
Fresh ground pepper
31
For the Romesco sauce: In a food processor fitted with the metal blade, grind the almonds until they form a thick paste.
32
Add the bread crumbs, olive oil, peppers, and capers and process until smooth.
33
Taste for salt and pepper.
34
Transfer to a serving bowl.

Spanish Pork Tenderloin Roulade

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