How to Make a Pork Roulade

Most of my cooking is not done using recipes. I've always had a knack for just throwing stuff together in a pan or over the grill in a fire pit, and just winging it. I sometimes experiment with ideas and if it turns out OK…. I just wolf it down. If it sucks — well — and if there’s nothing poisonous to a dog, then the pooch gets it. I never give garlic or onions to my dog — it’s just dangerous for them to eat. I generally don’t eat much stuff that I can’t give my dog when I’m experimenting in the kitchen. But once I get something that works out, I go back and add garlic and a few other stuff to it.

I start off with a boneless cut of pork chop. I trim all the visible fat off the piece.

I use a meat hammer to pound the chop completely flat on a cutting board. I mean really work this thing over and break up the tissue fibers until the meat is tender and spreads out as thin as you can get it without breaking it into pieces.

On top of the flattened meat, I spread some chèvre (goat cheese), a touch of pesto, turmeric, black pepper, crushed red pepper flakes, and a slice of prosciutto. Some crushed walnut pieces I process in a little nut chopper is added to give the roulade a little nutty flavor. Notice the tiny drizzle of honey ? Yeah that puts this over the top.

I simply roll the meat up into a tight bundle and tie it together with kitchen string. I drizzle a small amount of honey over the meat rolls and sprinkle some more of the same spices on the top.

I place these in an air fryer for anywhere between 8 - 12 minutes at 400°F depending on the thickness of the chop and how tightly I rolled it. As long as the internal temperature reaches at least 145°F you’re good to go. I like my air fryer because there’s no extra oils or grease left over from cooking.

Now I really like a side dish of sautéed asparagus. I do this in my cast iron pan over really low heat. My favorite part is taking slightly undercooked asparagus and wrapping about 4 or 5 stalks in bacon, then putting this bundle back in the pan to finish cooking.

That’s what I like to see. A plate of chow that’s hot, brown, and there’s plenty of it.

Here’s the kicker…. Cooking at home is actually cheaper in my area than going to Mickey D’s for a gut burger and fizzy sugar water. Look at that cross section of pork roulade ! Delicious.

Bacon is the duct tape of the food world. Wrapped around various foods into a favorable bundle. Everything tastes great with bacon.