Pork Roulade with Hearts of Palm Sauce
 
Prep time
Cook time
Total time
 
Author:
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
  1. Preheat oven to 350 F.
  2. Spread olive oil on a sheet pan. Set aside.
  3. Combine basil, sun dried tomatoes, artichokes and garlic in a bowl. Set aside.
  4. Butterfly open the pork tenderloin cutting through almost all the way with a knife. Leave about 1 inch intact.
  5. Cover the butterflied meat with clear plastic wrap. Using a meat mallet (or a small skillet) pound the meat flat.
  6. Lay the sun dried tomato mixture along one of the long edges of the meat. Roll the pork around the filling.
  7. 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
  1. Toast pine nuts in a dry skillet over medium heat until golden brown. Set nuts aside.
  2. 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.
  3. 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.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/pork-roulade-with-hearts-of-palm-sauce/