Tre Stelle® Ricotta Pork Roulade
Our food blogger hit the mark when developing this recipe for us. The Ricotta adds a light and herbaceous filling.Prep Time:
25 minutes Ready In:
1 hour or less Serves:
Makes 6 servings
6 centre cut pork chops (boneless pork loin can be used as well) 2 tbsp | 30 mL canola oil 1/2 medium onion, finely chopped 1/2 cup | 125 mL shredded carrot 1 tsp | 5 mL crushed garlic 1 cup | 250 mL Tre Stelle® Traditional Ricotta Cheese 1 tsp | 5 mL dried thyme 1/2 tsp | 2 mL salt 1 tsp | 5 mL olive oil salt and black pepper to taste 1/2 cup | 125 mL applesauce, warmed
Place pork chops one at a time in a freezer bag and pound out until they are thin rounds; set aside. In a medium skillet over medium heat, add one tablespoon of the canola oil. Add chopped onions and carrot and sauté until onion is softened - approximately 3 - 5 minutes. Add crushed garlic and continue to sauté for an additional 1 - 2 minutes. Remove from skillet and set aside to cool. In a medium bowl, add Ricotta Cheese, thyme, salt and carrot/onion mixture; stir to combine. Divide mixture equally between the pork chops and gently but firmly roll and seal with a toothpick or cooking twine. Brush the pork chops with olive oil and season with salt and black pepper. Reheat skillet to medium-high; add remaining canola oil. Add pork roulades and cook approximately 8 minutes per side or until cooked through. Remove from heat and allow to rest for 5 minutes. Remove toothpick or twine before serving. Serve with a spoonful of warm applesauce draped across the top.