Recipe by: SaveMore Food Stores
60 minutes
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.