Pork and Chicken Roulade
Indulge in the irresistible flavors of a Pork and Chicken Roulade—a show-stopping dish that elegantly marries tender pork tenderloin, succulent chicken breast, and a creamy spinach filling. This impressive roulade is layered with garlic-sautéed spinach, cream cheese, and melty mozzarella, all rolled together and roasted to perfection. A hint of paprika, fresh parsley, and a golden olive oil glaze enhance every bite with vibrant flavor. Perfect for dinner parties or a special family meal, this roulade not only delivers on taste but also on presentation, with its beautifully sliced rounds revealing a savory spiral of flavors. Simple yet gourmet, this recipe is an excellent choice for those seeking a protein-packed, oven-roasted centerpiece to serve with classic sides like mashed potatoes or roasted vegetables.
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Recipe Information
Ingredients
- 1 piece Pork tenderloin
- 2 pieces Chicken breast
- 2 cups Spinach leaves
- 2 cloves Garlic, minced
- 4 tablespoons Cream cheese
- 1 cup Shredded mozzarella cheese
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 6 pieces Butcher's twine
Instructions
Preheat your oven to 375°F (190°C).
Carefully butterfly the pork tenderloin: slice it lengthwise, being cautious not to cut all the way through, and open it like a book. Cover with plastic wrap and pound lightly with a meat mallet to flatten it into an even thickness, about 1/2 inch.
Place the chicken breasts between two sheets of plastic wrap and pound them to a similar thickness as the pork tenderloin.
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the spinach and minced garlic until the spinach wilts, about 2-3 minutes. Remove from heat and let it cool.
In a small mixing bowl, combine the cooked spinach, cream cheese, shredded mozzarella, and parsley. Mix until the filling is evenly combined.
Season the pork tenderloin and chicken breasts on both sides with salt, black pepper, and paprika.
Lay the pork tenderloin flat on the work surface. Place the chicken breasts on top of the pork, ensuring they cover the surface evenly.
Spoon the spinach and cheese filling evenly across the chicken breasts, leaving a small border around the edges to prevent the filling from spilling out when rolled.
Starting from one end, tightly roll the pork and chicken together into a roulade. Secure it at several points with butcher's twine to hold the shape.
Brush the outside of the roulade with the remaining olive oil and sprinkle with a little more paprika, salt, and pepper.
Place the roulade on a roasting rack set over a baking sheet. Roast in the preheated oven for 35-40 minutes, or until a meat thermometer inserted into the center reads 165°F (74°C).
Remove from the oven and let the roulade rest for 10 minutes before slicing.
Slice into 1-inch rounds and serve warm with your preferred side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.6 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 261 mg | 20% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
