Pork Tenderloin Rollentini Recipe

Butterfly and pound pork

Trim silver skin and excess fat from the tenderloin. Slice lengthwise almost through, open like a book, then place between two sheets of plastic wrap and pound gently with a meat mallet to an even 1/4–1/2-inch thickness.

Season and layer

Season the flattened pork on both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. On the pork, arrange prosciutto slices to cover most of the surface. Scatter spinach leaves evenly, then top with shredded mozzarella, chopped sun-dried tomatoes, and the minced garlic. Drizzle 1 tbsp olive oil evenly over the filling.

Roll and secure

Starting at one long edge, roll the pork tightly into a log, enclosing the filling. Secure the seam and ends with toothpicks or tie at 3–4 intervals with butcher twine to hold shape.

Sear

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add a thin film of oil or use a nonstick spray. Sear the rollentini on all sides (about 2 minutes per side) until golden brown to develop color.

Roast

Transfer skillet to the preheated oven and roast until internal temperature reaches 145°F (63°C), about 12–18 minutes depending on thickness. Remove from oven, tent loosely with foil, and let rest 8–10 minutes before slicing. Reserve pan drippings in skillet for sauce.

Place potato cubes in a pot and cover with cold salted water. Bring to a boil, then simmer until fork-tender, about 12–15 minutes. Drain well and return to warm pot for a minute to evaporate excess moisture.

Add 3 tbs butter and warmed 1/2 cup milk to potatoes. Mash to your desired texture (smooth or slightly rustic). Season with 3/4 tsp salt and 1/4 tsp black pepper. Keep warm until serving.

Using the same ovenproof skillet with reserved pan drippings (if too much fat, spoon off to leave about 1 tbs), place skillet over medium heat and add 2 tbs butter. When melted, add the minced shallot and sauté until translucent, about 1–2 minutes.

Deglaze the pan with 1/2 cup dry white wine, scraping browned bits from the bottom with a wooden spoon. Simmer until the wine reduces by about half, roughly 2–3 minutes.

Add 1/2 cup stock and bring to a gentle simmer. Stir in 1/2 cup heavy cream and 1/2 tsp Dijon mustard. Simmer for 3–5 minutes until slightly thickened to coat the back of a spoon. Taste and finish with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp lemon juice. Stir in chopped parsley if using. Keep warm.

Preheat a grill or grill pan to medium-high. Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.

Grill asparagus in a single layer, turning occasionally, until tender-crisp and slightly charred, about 4–6 minutes depending on thickness. Remove and finish with 1 tsp lemon zest if desired. Keep warm.

Slice the rested pork rollentini into 1–1.5 inch medallions. Spoon warmed mashed potatoes onto each plate. Arrange 3–4 slices of rollentini on top or beside the potatoes. Place a bundle of grilled asparagus alongside.

Ladle the white wine cream sauce over the pork slices and a little onto the potatoes. Garnish with additional chopped parsley and serve immediately.