Michael Turner

Pork Tenderloin Roulade &
Vegetable Tumble

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Pork Tenderloin Roulade
1 pork tenderloin trimmed, butterflied
1 cup chopped leek
4 cups curry spinach, coarsley chopped
1/4 cup chopped herb blend
1/2 cup parmesan cheese, grated
kosher salt and freshly ground pepper
1/4 cup olive oil
(serves 2- 4)
- preheat over to 400 degrees
- Into a hot saute pan, place 2 Tbs of olive oil, leeks, spinach
  and fresh herbs; saute until wilted, allow to cool.
- Spread pork tenderloin on cutting board, season with salt
  and pepper
- Spread cooled leak and spinach mixture evenly over surface
  of pork tenderloin, sprinkle with parmesan
- Roll tenderloin into a long jellyroll cylinder
- Tie with butcher's twine
- Rub outside surface with remaining olive oil
- season with salt and pepper
- Place on baking sheet and place into pre -heated oven for 30-35
   minutes or until internal temperature reaches 150 degrees
- Remove from ove, tent with aluminum foil for 10-15 minutes
- Remove twine, slice and serve