Turkey Roulade Recipe (or Pork) with Hawkshead Cranberry Relish
Yields: 12 servings
Active Time: 30 minutes
Cooking Time: 2 hours
Ingredients
8 thick bacon slices, chopped
2 shallots, minced
4 garlic cloves, minced
1/4 teaspoon dried crushed red pepper flake
1 bunch lacinato kale, roughly chopped (ribs removed)
1 (6- to 7-lb.) boneless turkey or pork tenderloin
6 fresh rosemary sprigs
1 jar Hawkshead cranberry relish
Kitchen/butcher string
Preparation
1. Cook bacon in a Dutch oven over medium heat 10 to 15 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in Dutch oven. Sauté shallots, garlic, and crushed red pepper flake in hot drippings 1 to 2 minutes or until tender. Add kale, in batches, and sauté 5 minutes or until wilted. Drain mixture. Stir together bacon and kale mixture in a large bowl; add salt and pepper to taste. Cool 10 minutes.
2. Butterfly turkey or pork loin by making a lengthwise cut in 1 side, cutting to but not through the opposite side. Unroll meat into a flat sheet as you continue slicing. Place sheet of parchment paper over the loin and flatten to 1/4-inch thickness using a rolling pin or the flat side of a meat mallet. Sprinkle both sides with desired amount of salt and pepper.
3. Spoon kale mixture over the turkey or pork, leaving a 1/3-inch border. Roll up, jelly-roll fashion, starting with long skinless side. Place 3 rosemary sprigs on loin, and tie with kitchen string, securing at 2-inch intervals.
4. Preheat oven to 350°F. Sear rolled-up loin in hot rice bran oil in a large skillet or Dutch oven over medium-high heat 2 minutes on each side or until browned. Transfer roulade to a sheet or roasting pan lined with foil. Bake in oven at 350° for approximately 2 hours or until a meat thermometer inserted into thickest portion registers 165°F.
5. Once cooked through, remove roulade from oven and allow to rest 10 minutes before cutting. Discard rendered fat from pan OR pour into a small sauce pot to make a gravy for serving with your roulade. Gravy may be thickened by pouring a slurry of cornstarch (approx. 1 Tbsp per 1 cup of drippings) into boiling drippings. Reduce to desired consistency. Transfer roulade to a cutting board, remove butcher string, and slice roulade into ½” thick slices. Serve on individual plates or family-style platter with cranberry relish topped on each slice.
Adapted from Myrecipes.com by Personal Chef Shelby Minnick
