When I posted my weekly menu this week I had every good intention of following through with it and then....
The very first day we ended up going out for a late lunch, then by the time we got hungry again it was late and I was lazy so we ended up ordering pizza.
Then, yesterday, we took the chickens in at 2 pm and then met John and Kirsten for a late lunch/early dinner and a stroll through an art fair. We stopped at Kim and Kurt's to drop off their half of the chickens and visited through an entire bottle of wine. So, again, the menu was forgotten.
Today we were supposed to have a Meatless Monday meal that I was inspired to make from our Cook the Books read this month, Yes Chef by Marcus Samuellson....that is being moved to later in the week, so stay tuned. I had to move it because I had taken out the pork for Saturday's meal and it needed to be cooked today.
I had opened a bottle of Tawny Port wine for my #Wine PW club that I will be posting about on Saturday and there was still some left so I decided to create a recipe using the pork and the Port wine. This dish was the result.
I removed the pork from the bones and pounded it into cutlets. I made a filling of fresh figs and goat cheese and wrapped it all up in the pork creating roulades that I then dredged in seasoned flour and browned in butter. I made a sauce using the pan juices and port wine, rewarmed the pork roulades in the sauce as I mashed the potatoes and steamed the green beans and dinner was served!
Pork Roulades with Port Wine Sauce
4 pork cutlets, pounded to 1/4" thickness
2 oz. goat cheese
pulp from 3 fresh green figs
1/4 c. flour
salt and pepper to taste
3 T. butter, divided
1/2 c. Tawny Port wine
1/2 c. Chicken Broth
Combine the goat cheese and fig pulp in a small bowl. Lay each cutlet onto a clean board and place 1/3 of the cheese mixture along the center of each. Fold the cutlet around the cheese mixture, lengthwise and then crosswise, making a packet. Secure each with a toothpick.
Melt 2 T. of the butter in a skillet over med high heat. Brown the pork roulades on each side, remove to a plate. Add the port wine to the skillet and cook until reduced by half, scraping up any brown bits stuck to the bottom of the pan. Add the chicken broth and reduce heat to simmer. Return the roulades and any collected juices to the skillet, cover and simmer until pork is cooked through, about 10 minutes. Remove pork to serving platter to rest. Raise heat under skillet and bring the Port Wine/Chicken Broth mixture to a boil, stirring and scraping up any bits. Boil for 3 or 4 minutes until the mixture is reduced and becomes syrupy. Stir in remaining tablespoon of butter. Strain sauce through a fine sieve, removing any solids. Pour sauce over roulades and serve. Print Recipe
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