Pan-Seared
Pork Roulades
By Student Chef Robert
Boardman, California Culinary Academy,
San Francisco, CA
Wine
Pairing:
1997 Zinfandel, Ivan Tamas Raboli Ranch
Serves:
4
Ingredients:
12 Chinese Snow Peas (ends trimmed)
1 large Red Bell Pepper (roasted, skinned and seeded,
cut into 1/4" wide strips)
1/4 cup chicken stock
2 tspn. Chinese 5-spice powder
1/2 lb. reserved Tarragon Leaves (finely chopped)
1 tbls. Freshly Ground Pepper
Trussing String
1 tbls. Salt
2 tbls. Vegetable oOil
4 Pork Loin Chops (boneless, butterflied and pounded 1/4"
thick)
1/2 cup Zinfandel-Raspberry Sauce
(recipe)
Procedure:
1. Preheat
oven to 325 degrees F.
2. In a
small saute pan over medium heat, saute the snow peas
in the chicken stock and chopped tairagon for 2 minutes.
Season to taste with just a little salt, remove from pan,
and set aside to cool.
3. Lightly
season one side of flattened pork chop with Chinese 5-spice
powder, salt and pepper. Place two snow peas on the seasoned
pork, side-by-side towards one end.
4. Top with
two strips of roasted red bell pepper and one more snow
pea. Roll the pork loin to form a cylinder (a roulade),
keeping the peas and pepper in the center of the roll.
Tie the roulade with the string so that it stays together
while cooking. Season the roulades with a little salt
and pepper. Repeat with the remaining pork, snow peas
and red bell pepper.
5. In a
large, oven-ready saute pan, saute the pork roulades over
high heat in the vegetable oil, turning each roulade to
brown all sides. When browned, place the saute pan in
the oven for about 8-10 minutes to finish cooking the
pork, turning occasionally.
6. Remove
the roulades from the oven and let rest for 5 minutes.
Remove the string. To serve, place 2 tablespoons of the
Ivan Tamas Raboli Ranch Zinfandel-Raspberry Sauce on each
plate and top with 2 roulades.
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