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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