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Pork Roulade with Seasonal Greens & Pickled Cranberries



Farce Meat

  • 1 pint blackberries
  • 2 oz Lachsschinken Ham
  • 1/2 cup heavy cream


  • 2 Pork Tenderloins
  • 32 1 1/2 cup basil leaves, fresh (blanched)
  • 8 Serano Ham Slices
  • Salt and pepper to taste


  • 12 oz. cranberries (fresh or frozen)
  • 1 1/4 cups sugar
  • 1 1/4 cups cider vinegar
  • 1/2 cup apple cider
  • 6 cloves
  • 1/2 tsp. Allspice (fresh ground)
  • 1/2 tsp. black peppercorns
  • 3 sticks Cinnamon
  • 2 tbsp Mustard Seeds
  • 3/4 cup water


  • Preparation for Farce Meat: Add ham to blender and grind until smooth. Add blackberries and cream, mix until combined. Reserve for stuffing of the Roulade.
  • Preparation for the Pork Roulade: Butterfly the pork and pound lightly until 1/4 thick. Lay out the sliced Serrano ham on a sheet of plastic wrap.
  • Add basil leaves on top of the ham. Add pork on top of the basil leaves. Add a good amount of the farce meat on top of the pork and roll into a tight tubular shape with the plastic wrap and freeze for 1 hour. Remove pork from freezer, sear in a pan and cook in the oven to desired temperature.
  • Preparation for Pickled Cranberries: Rinse cranberries and drain off excess water.
  • Combine all ingredients into a pot and bring to a rapid boil, simmer for 2 minutes and remove from heat and cool for about 40 minutes.
  • While cranberries are cooling, add glass jars to boiling water and set on a counter to chill. Once cranberries have cooled down, pour into glass jars and cover with any remaining liquid and cover with lids. Place cranberries into a refrigerator and let settle for a week or so before use. Note: These cranberries will last for up to 3 to 5 months.
  • Preparation for Greens Salad: Use seasonal greens, pickled cranberries & juice to taste.
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