Traditional Recipe for Christmas!
- 2 tablespoons olive oil, divided
- 2 large shallots, minced
- 4 garlic cloves, minced
- 1 large Portabella mushroom, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1/4 cup sun-dried tomatoes, finely chopped
- 1/4 cup Kalamata olives, pitted, finely chopped
- 1/4 cup Panko breadcrumbs (can use regular breadcrumbs too)
- 1/4 cup parsley, finely chopped
- 1 1/2 pounds pork roulade
- Preheat oven to 375F.
- Heat 1 tablespoon olive oil in a heavy-bottomed saucepan over medium-high heat. Add shallots and cook until fragrant, about 2 minutes. Stir in garlic and cook for 30 seconds, then add mushrooms. Season with salt and pepper and cook, stirring occasionally, for about 8 minutes.
- Transfer vegetables to a bowl and mix in sun-dried tomatoes, olives, breadcrumbs, and parsley. Stir well and set aside.
- Season pork roulade with salt and pepper, then scoop vegetable mixture into the center of the loin, staying about ½-1 inch away from the sides. Gently roll your roulade shut, leaving the seam side down. Using kitchen twine, truss the roulade every 2 inches or so, tucking the strings in on the ends.
- Heat remaining olive oil in a saucepan over medium-high heat. Add roulade, and sear for about 4-5 minutes per side. Transfer roulade to a baking sheet and bake for 20-25 minutes, until pork is cooked through. Let rest for 10 minutes before removing twine and cutting into 2-inch pieces.