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Another kind of Yule log: Pork roast roulade

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(Read caption) Pork roast roulade stuffed with sausage, pistachio, and chestnuts with cider gravy.

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Some families love making meals for Christmas Day dinner that take hours to cook and include many courses or many side dishes.  If that is your type of meal, then you may want to save this recipe for another time. 

This dish is so flavorful and so easy to make. You know what makes it even better? It’s a cost-effective. So chat with your butcher, and just ask him/her to butterfly that pork for you.

After you settle the pork roulade in the oven, grab a huge mug of egg nog, throw on some Johnny Mathis, and spend some time relaxing as you watch "A Christmas Story."

Pork roast roulade with sausage, pistachio, and chestnuts with cider gravy
Adapted from "When French Women" Cook by Madeline Kamman
Serves 4 to 6

2-1/2 to 3 lb. boneless pork roast, butterflied (center cut is best, but we used a tenderloin which worked just fine – the cooking time we list in this recipe is based on a tenderloin which will cook faster than other cuts – internal temp will always be the same, though, about 150-155 degrees F. )
1/2 lb. of sweet Italian sausage (loose, not in casings – if you buy it with casings on, just slice it and squeeze out the sausage)
1 egg
1/4 to 1/2 cup of breadcrumbs (you may use more or less to get the right consistency)
1/2 cup of shelled pistachios (about 20-25)
1/2 cup shelled and boiled chestnuts - directions below (you may use jarred/canned chestnuts as well)
1 teaspoon french four spice (aka Quatre èpices)
optional: 1/2 teaspoon ground juniper berries
Salt and pepper
1 cup hard cider (preferably French but English or Canadian could do)
3 or 4 tablespoons creme fraiche or sour cream
Olive oil

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