Herb and Cranberry Stuffed Pork Roulade

I think stuffing any type of protein and then roasting it is fancy.  Even the name of how to open (butterfly) a tenderloin in fancy.  Roulade….ooooohhh, FANCY!  What does Roulade mean?  Well basically it is opening up a piece of protein in a way that you are then able to stuff the protein with something, roll it back up, tie it off with butcher’s twine and then roast.  When it is finished and you cut into the roast there is a beautiful spiral effect of the stuffing and meat.  If it is done right, the finished product will look something like this.

Now I didn’t spend the time taking pictures of how to cut the tenderloin open, but luckily I found someone who did.  If you want a picture tutorial of how to open up your protein please visit, Domestic Fits, How To:Roll and Cut a Pork Loin.  Then come back here and stuff it with a whole array of fresh herbs and dried cranberries…like this.

Then do yourself a favor and roast this pork with a whole slew of fresh vegetables in the roast pan.  The vegetables will absorb the cooking liquids and will be a great side dish for your masterpiece.  Also, it is really easy since it is a one pan clean up!  Here is the pork resting before getting cut into.  Shhhhh, it’s sleeping!

Herb and Cranberry Stuffed Pork Roulade

  • 1 (3-4 lb) Boneless Pork Loin
  • 1/4 cup Olive Oil
  • 1/2 cup Dried Cranberries
  • 2 tbsp Fresh Rosemary, minced
  • 2 tbsp Fresh Thyme, leaves only
  • 2 tbsp Fresh Sage, chopped fine or chiffonade 
  • 4 Cloves of Garlic, minced
  • 1 tsp Ground Fennel Seed
  • 1 tbsp Onion Powder
  • Salt and Pepper To Taste
  • 1 cup Chicken Broth
  • 6 cups Assorted Cut Up Roasting Vegetables of Your Choice
  1. Preheat oven to 375.  Combine the olive oil, rosemary, thyme, sage, garlic.  Then set aside.
  2. Use a roll cut technique to open up the pork loin.  With knife parallel to the board cut into the right side of your roast about 1/2 inch from the bottom of the roast.  Visualize that you are “unrolling” the loin with you knife the way you might unroll a roll of paper towels.  Don’t cut all the way through.  Keep cutting at 1/2 inch through the hinges, till the roast is flat and open like a book.
  3. Add salt, pepper, onion powder and ground fennel seed to the pork loin.  Next add the olive oil and herb mixture followed finally by the dried cranberries.
  4. Roll the herb stuffed pork tightly and then tie with butchers twine to help it keep it’s shape.  Now season the outside with salt and pepper and sear the roast in a medium-high saute pan for 5-10 minutes or until the outside has a nice brown crust.
  5. Remove the roast from the saute pan and put in roasting pan.  Deglaze the saute pan with the chicken broth then add the broth to the roasting pan as well.  Finally add the assorted roasting vegetables in the pan with the roast and put into the oven.
  6. Roast for 35-45 minutes or until the roast reaches 145 degrees.  Take out of oven and let the roast rest for 10 minutes.  Slice with a serrated knife making sure you get rid of the butcher’s twine before you serve.  Serve your vegetables along side and maybe some cream cheese mashed potatoes.

I served the roast with a simple Orange and Honey Pan Sauce that was adapted by Cuisine at Home.

Orange and Honey Pan Sauce

  • 2 tbsp Salted Butter
  • 2 tbsp Flour
  • 3/4 cup of Chicken Broth
  • 1/2 cup of White Wine
  • 1/2 cup Orange Juice
  • Any of the drippings from the Pork Roast if there are some
  • 1 tbsp Honey
  • Salt, Pepper, Garlic Powder and Onion Powder to taste
  1. Melt the butter on medium heat in the same saute pan that you used to brown the roast.  Add the flour and make a roux.
  2. Add the chicken broth, white wine, orange juice and any drippings to the saute pan.  Then add the honey, salt, pepper, garlic powder and onion powder.  Let it thicken and reduce by half.
  3. Serve over pork loin and mashed potatoes.

This is not what I would call super quick, but once you master how to open up your pork loin this meal really is easy and very fancy.  With the holidays here, this is a great entertaining meal.  I had my aunt and uncle over since they were visiting from California and they were very impressed with something that really cooked itself in the oven.  Now go and make a family night dinner of your own…Clink!

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