This is a recipe for a pork roulade, very simple, easy to make and yet, very flavorful, a pork tenderloin with a delicious filling rolled up and slow cooked. The preparation time is about 10 minutes and after that, the dish cooks itself, if you will.
Ingredients:
1 pork tenderloin
2 Johnsonville brats
dijon mustard
hot sauce
salt
pepper
white wine
First, the tenderloin needs to be “cleaned,” meaning, all the fat and tendons have to be separated, as leaving them on the tenderloin will surely make for some “chewy” eating or worse later on. Once this is done, butterfly the tenderloin and then lay it out on a board, place a large ziploc bag over it and pound it as flat as you can without breaking it into pieces.
To create the “inner layer” for the roulade, take the contents of the brats out of the casing and place them into a bowl. Add some dijon mustard, hot sauce (I would recommend against those sauces that are high in vinegar content), salt and pepper and mix well. Next, spread this mix onto the flattened out pork tenderloin, but make sure to leave about an inch or so on the edges free of the sausage mix for better rolling.
Next, roll up the tenderloin plus its sausage mix and “close” it by either using a skewer or butcher’s threat. Season the outside of the roll with salt and pepper, or any other spice you might like.
Finally, put some wine into the slow cooker or crock pot and place the roll into it. We usually let it “cook” for about 1.5 hours on low to make sure it is a) well done and b) that all the flavors are properly infused.
Remove the roll from the crock pot, place on cutting board and cover with foil for a few minutes to allow it to rest. Remove the butchers threat or skewer, and slice the roll in about 1/2 inch thick slices.
We usually serve this dish with either pan-fried potatoes, or “mommy fries” as my kids like to call them and a salad, or mashed potatoes and some sort of vegetable.