Water Chestnut Pork Roulade and Watercress Cream Sauce

Difficulty:
1/5

Ease of Preparation: Medium.

Yield:   4-5 servings.

 

Watercress Cream Sauce

Ingredients:

2 tablespoons (30ml) butter

1 tablespoon (15ml) olive oil

1 small white onion, chopped

2 garlic cloves, minced

1 stalk celery, chopped

1 bay leaf

½ cup (120ml) white wine

1 cup (240ml) chicken stock

2 cups (480ml) 35% cream

2 cups (480ml) stemmed watercress

Salt and pepper

 

Method:

In a medium size skillet, heat butter and olive oil over medium-high heat.

Add onions, garlic, celery, and bay leaf, and cook for 3-4 minutes, stirring occasionally.

Deglaze pan with white wine, and cook for 2-3 minutes, or until white wine has reduced.

Stir in chicken stock and cream and bring to a simmer.

Simmer for 7-8 minutes, stirring occasionally, until liquid reduces by half.

Stir in watercress and simmer for 4-5 minutes, or until sauce is thick enough to coat the back of a spoon.

Season with salt and pepper and remove from heat.

Remove bay leaf and reserve Watercress Cream Sauce for plating.

 

Water Chestnut Pork Roulade and Watercress Cream Sauce

Ingredients:

½ cup (120ml) roughly chopped water chestnuts

½ cup (120ml) goat cheese

½ cup (120ml) roughly chopped dried apricots

½ cup (120ml) roughly chopped roasted cashews

1 tablespoon (15ml) chopped fresh thyme

1 ½ lb. (675g) pork loin, trimmed and butterflied

6 slices smoked bacon

Salt and pepper

 

Method:

Preheat oven to 350 degrees Fahrenheit.

In a mixing bowl, stir together water chestnuts, goat cheese, apricots, cashews, and thyme.

Season with salt and pepper and mix well.

Lay butterflied pork loin open on clean work surface.

Spread stuffing over the front half of the pork loin.

Roll pork loin over the stuffing, bringing the back and the front of the pork loin to touch. Lay strips of bacon over the rolled pork loin and fold over each other.

Place wrapped pork loin on a parchment-lined baking tray.

Bake for 75-90 minutes, or until bacon is crispy and pork loin reaches an internal temperature of 160 degrees.

Let pork loin rest for 10 minutes before slicing.

Serve sliced pork loin topped with Watercress Cream Sauce.