Recipe: Pork Roulade With Lemon and Sage, Taste Buds Moulin Roulade, Beef and Pork Roulade

Low-fat cooking: Pork Roulade With Lemon and Sage
Source: Associated Press
(Sage's slightly musty fragrance and flavor pair well with pork, says food writer Joanne Weir in "All About Herbs," a feature on how to use fresh herbs, in the June Issue of Cooking Light magazine. The following low-fat recipe for braised pork roulade is an example of how to use sage to advantage.

A roulade is a thin cut of meat that's rolled around a filling and sliced before serving. Braising is an unusual technique for roulade, but ensures moistness and creates a flavorful sauce. The roulade is served with hot, cooked orzo, the rice-shaped pasta.)

Pork Roulade With Lemon and Sage

Two 1-pound pork tenderloins, trimmed
2/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh sage
2 tablespoons grated lemon rind
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup sauvignon blanc or other dry white wine
14 1/2-ounce can fat-free, less-sodium chicken broth
1 teaspoon fresh lemon juice
4 cups hot cooked orzo (about 2 cups uncooked pasta)
8 lemon wedges
Sage leaves, optional garnish

Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over tenderloins; pound to 1/2-inch thickness, using a meat mallet or rolling pin. Combine parsley, sage, rind and garlic. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over tenderloins. Spread half of parsley mixture over each tenderloin, leaving a 1/2-inch border around outside edges. Roll up the tenderloins jellyroll fashion, starting with the long sides. Secure at 2-inch intervals with twine. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over tenderloins. Place the tenderloins in a large zip-top plastic bag, and seal. Refrigerate for at least 1 hour. Heat oil in a large nonstick skillet over medium-high heat. Add tenderloins, cook 5 minutes, turning until browned on all sides. Add wine: cook 2 minutes. Add broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Remove tenderloins from pan; keep warm. Cook broth mixture until reduced to 1 cup (about 10 minutes). Stir in juice. Remove twine from tenderloins. Slice tenderloins crosswise into 3/4-inch-thick slices. Drizzle with sauce. Serve with orzo and lemon wedges. Garnish with sage leaves, if desired. Makes 8 servings (serving size: 3 ounces pork, 2 tablespoon sauce, 1/2 cup orzo and 1 lemon wedge).

Taste Buds Moulin Roulade

Verkerks Hot Pork
Beef Schnitzel
Tarragon (whole) or Asparagus
Blue Cheese
Small tin of whole plums
tsp chopped ginger
Fresh rosemary

Layer hot pork, tarragon (or asparagus) & blue cheese on top of schnitzel. Roll and secure with toothpicks if necessary. Brown in frying pan, then bake in an oven at 180 C for approx. 15 mins
Pour the tin of plums into a pot (incuding juice) and break down the plums roughly
Add ginger and let the sauce reduce. Serve the schnitzel on a bed of mashed potatoes. Pour a little of the plum & ginger sauce over the dish and garnish.

Beef and Pork Roulade

8 Pork Cutlets (cube steaks)
Salt
Pepper
1 lb. Lean Ground Beef
1/4 Cup Chopped Onion
2 Eggs
1/3 Cup Dry Bread Crumbs
2 Tablespoons Milk
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Cup Butter

Heat oven to 325 F. Season cutlets with salt and pepper. Blend remaining ingredients except butter. Divide beef mixture evenly onto cutlets. Roll and press cutlet firmly around beef filling. Pan Fry in butter until browned on all sides. Arrange in 10 x 6 inch baking dish. Cover; bake at 325 F, 35 minutes. 8 servings.