Receta Sun-dried Tomato Tapenade Pork Roulade

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Ingredientes

Coming up with new ideas for pork is always a challenge for
me. In my opinion, pork can be a bit more temperamental than chicken breast when
it comes to keeping it juicy and flavorful. And while I like pork, I always
find myself opting for other meats instead because I have better ideas for
chicken or shrimp. This recipe was even inspired by a way I prepared chicken
not too long ago.
In the summer, I love to grill chicken and then top it with
fresh veggies or herbs in either a pesto or tapenade mixture. I find it to be a
simple supper that is fast and fresh tasting. The tapenade/pesto-like mixture
here was one of those “sauces”. One I definitely plan on using over chicken
again, or even on crostini as an appetizer. Some day I’ll be sure to make a
larger serving of it and post here for those purposes, but in the meantime,
feel free to use the ratio here just omit the bread crumbs. I added those for
use in this recipe.
Mediterranean Tapenade Pork Roulade Recipe
Ingredients:
¼ cup pine nuts
10-12 basil leaves
Small bunch parsley
8-10 sun-dried tomatoes
1 clove garlic
¼ cup kalamata olives
¼ cup feta cheese
3 tablespoons bread crumbs
juice of one lemon
2 tablespoons sun-dried tomato oil
2 tablespoons evoo
Salt and pepper
4 thin cut pork loin chops
4 slices bacon, cut in half
Toast
the pine nuts in a small, dry sauté pan over low heat for several minutes
or until fragrant. Set aside to cool.
Place
pork chop between two sheets of plastic wrap and pound until about 1/8”