Pork Roulade Recipe

Prepare pork

Place the boneless pork loin on a cutting board. If not already butterflied, slice horizontally through the thickest part to open the loin into a roughly even rectangle about 1/2-inch thick. Use a meat mallet between sheets of plastic wrap to gently pound any thicker areas so thickness is even for rolling.

Make filling

In a medium bowl combine chopped basil, chopped sun-dried tomatoes, minced garlic, parsley, thyme, softened cream cheese, grated Parmesan, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until uniform; taste and adjust seasoning.

Assemble roulade

Pat the butterflied pork dry and season lightly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread the herb and tomato filling in an even layer over the pork, leaving a 1/2-inch border on the long edge farthest from you. Starting from the long edge closest to you, roll the pork tightly into a log, keeping the seam on the bottom. Tie the roulade at 1-1.5 inch intervals with kitchen twine (about 3–4 ties) to hold shape.

Sear and roast

Preheat oven to 400°F (200°C). Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the roulade on all sides until golden brown, about 2 minutes per side. Transfer skillet to the oven and roast until internal temperature reaches 145°F (63°C), about 20–25 minutes depending on thickness. Remove from oven and transfer roulade to a cutting board; tent with foil and rest 10 minutes.

Finish

After resting, remove kitchen twine and slice roulade into 1/2- to 3/4-inch-thick slices. Arrange slices on a warmed serving platter.

Bring the chicken stock (or water), olive oil (or butter), lemon zest and 1/4 teaspoon salt to a gentle boil in a small saucepan. Stir in the couscous, remove from heat, cover tightly and let stand 5 minutes until liquid is absorbed. Fluff with a fork, stir in chopped parsley and 1/4 teaspoon black pepper. Keep warm until plating.

In a small saucepan combine pomegranate juice and granulated sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Continue to simmer, uncovered, until mixture reduces by about half and reaches a syrupy, slightly thickened consistency (about 10–12 minutes).

Remove from heat and whisk in red wine vinegar and lemon juice. Taste and adjust balance — if too tart add a pinch more sugar. Whisk in cold butter, one cube at a time, to emulsify and create a glossy finish. Season with 1/8 teaspoon salt and 1/8 teaspoon cracked black pepper. Keep warm; sauce will thicken slightly as it cools.

Place a bed of couscous on each plate. Fan 3–4 slices of pork roulade over the couscous. Spoon pomegranate gastrique lightly over the roulade and a little around the couscous for color. Scatter pomegranate arils and small basil leaves over the dish, finish with a drizzle of extra-virgin olive oil and serve immediately.