Did we mention we are having our first pop-up dinner event in just under 2 months? Well we are, and we are pretty damn excited about it. So, as you can imagine, we have been kicking around ideas for our menu non-stop. Some of these ideas fizzle out moments after we breathe them. Partially because we do not have our own space to work in. So until we do, we will have to deal with all the quirks and shortcomings that come along with working in less than ideal places. Meaning, we take what we can get. The ideas that don't get shot down because of logistics usually take a nose dive because of our hyper critical nitpicking. This usually involves commentary about seasonality of ingredients, flavor combinations, etc. If a recipe is actually lucky enough to make it through the concept stage, the next logical step is the test run. These are the times when we realize that despite how completely ridiculous we may be with our ideas and brainstorming sessions, it is totally worth it in the end. Coincidentally. these are also the times when we realize that no matter how far out there our ideas become, we always go back to the basics. This recipe came up as a possible contender for one of the main courses for our upcoming event. It disappeared so quickly that we will definitely have to make it again right away for a final verdict. Did we also mention that this thing has double pork? Well, it does.
grilled pork roulade
- 2 1 1/2-2# pork tenderloins
- 1# Mild pork sausage. Use your favorite recipe.
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 cup flat leaf parsley, rough chop
- 1/2 cup dry vermouth
- 1 egg
- Salt and pepper
- Butchers twine
Heat a grill to around 350. If using charcoal, be sure to lave enough space for indirect cooking. Heat a large saute pan over med high heat, add sausage to pan. Do not move or break it apart. When sausage is browned on one side, remove it from the pan and place in a medium sized bowl. Into the same pan add shallot, garlic, and parsley. Cook until just soft, turn down the heat if it begins to get too brown. Deglaze the pan with the vermouth, scraping up any browned bits. Remove from heat and add to sausage mixture. Let cool.
Remove tenderloins from package and rinse well. Using a very sharp knife (duh) very carefully make a cut on the bottom of the tenderloin from end to end about 1/2" thick, and 1" deep Take your time, being careful not to put a hole in it. Roll the tenderloin forward and repeat the process until totally flat. Repeat with second tenderloin.
Add the egg to to the sausage mixture and stir to combine. Spread sausage on tenderloins leaving a 1" border at the edges. Tightly roll tenderloin and tie with butchers twine. Season the outside with salt and pepper and place on grill over direct heat. Brown on all sides. Move tenderloins to indirect heat and cook until done. This step can also be done in the oven, if you wanted to. If pork scares you, and you insist on using a thermometer (I am not judging), it should be about 150ish when you pull it. Remove from heat and place on a cutting board tented with foil and let rest at least 10-15 minutes before slicing (Seriously, do not cut that thing until it has set). Slice in whatever thickness your little heart desires. Serve it up as a fancy main course, slap it on a sandwich, or eat it straight off the board. Do your thing.