I’m still at my parents’ for the weekend and wanted to make a nice paleo meal for everyone for dinner. I spearheaded the main, and my mom took over on veggie/side prep. My obsession with sun dried tomatoes had me dreaming of this recipe for a while so I finally decided to try it tonight. I love sauces with proteins and knew I’d come up with a good one when my 15-year old brother tasted it and called it “Jesus Concoction Sauce”. For not having cream or flour in it, it was a darn good creamy white sauce if I do say so myself! (If you don’t have pine nuts, you could always sub them out for cashews). Delicious and definitely a repeater!
Pork Roulade with Hearts of Palm Sauce
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Author: Alicia Shaw
Serves: 6
Ingredients
Pork Tenderloin
- 1 tablespoon olive oil
- 2 pounds pork tenderloin
- ¼ cup fresh basil, roughly chopped
- ¾ cup sun dried tomatoes packed in oil, drained, roughly chopped
- ¾ cup canned artichoke hearts, drained, roughly chopped
- 2 cloves garlic, diced
- ½ teaspoon each salt and pepper
Hearts of Palm Sauce
- 14 oz. can of hearts of palm, drained and chopped
- ½ cup pine nuts, toasted
- 1 tablespoon olive oil
- 1 shallot, diced
- ⅓ cup white wine
- 2 tablespoon fresh thyme, chopped
- ¼ cup chicken broth
- ½ teaspoon ground black pepper
Instructions
Pork Tenderloin
- Preheat oven to 350 F.
- Spread olive oil on a sheet pan. Set aside.
- Combine basil, sun dried tomatoes, artichokes and garlic in a bowl. Set aside.
- Butterfly open the pork tenderloin cutting through almost all the way with a knife. Leave about 1 inch intact.
- Cover the butterflied meat with clear plastic wrap. Using a meat mallet (or a small skillet) pound the meat flat.
- Lay the sun dried tomato mixture along one of the long edges of the meat. Roll the pork around the filling.
- Place rolled pork seam-side down on the greased baking sheet. Bake 45 minutes (or until a meat thermometer reaches 160 F).
Hearts of Palm Sauce
- Toast pine nuts in a dry skillet over medium heat until golden brown. Set nuts aside.
- In the same skillet add olive oil and shallots. Saute about 4 minutes until softened. Add white wine and cook over medium heat for about 1 minute. Add thyme let simmer for another minute.
- Place hearts of palm, pine nuts, shallot mixture, chicken broth, and pepper into a blender. Puree until smooth, about 30 seconds to 1 minute. Reserve in a small pot over low heat to keep warm until ready to serve.
Summary
Recipe Name
Pork Roulade with Hearts of Palm Sauce
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I got to enjoy this yummy meal. The true sign of a good recipe is no leftovers! And, we had no leftovers!!!!
Thanks, Ma! 🙂
So many great flavors going on here! I didn’t realize that the pork I bought was in two pieces, so I pounded each separately and tied them together with some string after filling. Worked great.
That’s what’s cooking is all about, going with the flow. Glad it all worked out for you, Michelle! I should have mentioned most packs come with two tenderloins. You can certain do it the way you shared or just make them both separaetly and bake them side- by-side.