Ranch Resort and Health Spa
Ranch Pecan Crusted Pork Roulade
1 Cup Cooked, drained spinach
3/4 Cup Grated Guyere Cheese (you may substitue Swiss)
1/4 Cup Toasted Pine Nuts
1/8 Cup Coarse chopped pecans
1/4 Cup Dry Bread Crumbs
1/8 Cup Grated Parmesan cheese
2 eggs beaten slightly
Canola or Soy Oil
1 Cup White Wine
1 Teaspoon Minced Garlic
2 Teaspoon pure ground Chili Powder
6 oz.. Butter, cold, cut up
all fat and silver skin from tenders. Butter fly lengthwise.
Place between plastic wrap and pound with meat tenderizer
to 1/8 -1/4 " thickness. Season one side of pounded
tenderloin with salt and pepper. Place 1/2 of spinach
and then 1/2 of guyere cheese evenly on the tenderloin.
Sprinkle 1/2 of the pine nuts on top. Roll up layered
tenderloin like a jelly roll. Use butchers twine to secure
after rolled. Dust roulade in flour, coat with eggs. Then
roll in breading. Fry breaded roulade in canola oil turning
until golden color. Cool. Repeat with other tenderloin.
When ready to serve, remove butcher twine used to secure
roulade. Slice roulade on slight angle into 1" slices.
Place slices on lightly oiled sheet pan into 400 degree
oven for approx. l5 min. (cheese will be bubbling when
done). Place 2 or 3 slices on plate and pour 2 oz. of
red chile sauce over the top.
Bring wine, garlic and chili powder to boil -- and reduce
until almost dry, remove from heat! Add cold butter pieces
---whisk until butter is incorporerated into sauce --
season to taste -- Serve immediatly. Note this will turn
oily (break) if the butter is added at too high a temperature.