Ingredients

  • Filling
  • 2 teaspoons green peppercorns
  • 4 cloves garlic peeled
  • 80 grams fresh parsley chopped
  • 20 grams fresh basil chopped
  • 30 grams anchovy fillets drained
  • 55 grams olive oil
  • 450 grams pork tenderloin
  • 450 grams chicken breasts boned, skinless
  • 85 grams prosciutto
  • Sauce
  • 4 slices bacon, streaky chopped
  • 1 ⅜ liters chicken broth
  • 355 milliliters whipping cream
  • 1 tablespoon butter, unsalted
  • 1 tablespoon plain flour

Directions

1. Finely chop peppercorns in processor. While machine is running, drop in garlic, then parsley, basil, anchovies and 3 tablespoons oil. Chop finely.
2. Cut pork lengthwise to within 3/4 inch of opposite long side. Open up like a book and pound to 1/3 inch. Pound chicken breasts to 1/3 inch. Spread 1/4 anchovy mixture over pork. Top with chicken in single layer. Spread 1/4 cup anchovy mixture over chicken. Cover with prosciutto slices. Spread remaining anchovy mixture over prosciutto. Tightly roll up starting at long side. Tie in several places to secure. (Can be made 1 day ahead. Cover and chill.)
3. Preheat oven to 400*F/200*C/GM 6. Place long sheet of foil on baking sheet. Heat 1 tablespoon of oil in skillet. Salt and pepper roulade. Brown. Transfer pork to foil and wrap completely. Arrange seam side up on baking sheet. Bake until thermometer inserted into center registers 170*F, about 45 minutes. Remove from oven.
4. Meanwhile, sauté bacon in same skillet over medium heat until crisp. Add broth and cream; bring to boil, Reduce to 3 cups, about 30 minutes. Add juices from roulade. Whisk in butter/flour mixture. Boil until sauce thickens slightly. Strain sauce, season.

Notes
Serving Ideas:Original serves 6.


Categories
Pork, main course, main courseChicken
Keywords
Pork, main courseChicken, main course
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