PORK TENDERLOIN ROULADE WITH RICOTTA AND ROASTED RED PEPPERS

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45 MINS

6 servings

PORK TENDERLOIN ROULADE WITH RICOTTA AND ROASTED RED PEPPERS

45 MINS | 6 servings

Ingredients:

1 Hatfield® Touch of Sea Salt Pork Loin Filet
2 Tbsp olive oil
3 cups coarsely chopped spinach
1 cup chopped roasted red peppers
½ cup ricotta cheese
1 Tbsp chopped fresh oregano
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme
Salt and pepper to taste

Preparation:

Preheat oven to 375°F.
Slice pork loin lengthwise, cutting up to—but not through—the other side. Open the halves, laying the loin flat.
Pound butterflied loin until it’s ½-inch thick. (TIP: Use plastic wrap to keep it from splattering.)
Heat 1 Tbsp oil in a sauté pan over medium high heat. Add spinach and cook until wilted. Add roasted red peppers, and mix to combine. Season with salt and pepper to taste.
Place in a medium bowl and cool to room temperature. Then add ricotta and mix well.
Spread filling along the flattened pork loin and roll, starting with the long side. Secure pork with twine every inch or so.
In a small bowl, combine oregano, parsley, rosemary, and thyme.
Season pork with salt, pepper, and herbs.
Place roulade on a rack in a roasting pan, drizzle with remaining olive oil, and roast for 20-25 minutes or to an internal temperature of 155°F. Rest for 10 minutes, then slice and serve.