Kale, Fennel & Apple Pork Roulade

If you’re looking for a show-stopping meal to serve on any special occasion, this pork roulade with a fennel, kale, and apple filling is the one to make. When spring is on the horizon, bright, fresh, healthy flavors are what everyone craves, and this main dish delivers on that. And with a beautifully seared exterior crust and swirled interior, this roulade is both beautiful and delicious!

Why this recipe works.

Main dishes were important in my childhood, where most meals centered around the traditional meal of a main dish and two side dishes. I grew up with the idea that meals needed to consist of meat as a main dish, with other foods playing an accompanying role. Now I relegate these main dish meats to special occasions and celebrations when I take more time to prepare a traditional meal. This roulade is a perfect special occasion main dish. A pork loin is lean and can be easily butterflied to hold a filling. The filling is bright and compliments more fresh flavors for a spring meal. After the filling is cooked and added to the meat, it is rolled up like a jelly roll and roasted. The presentation is beautiful, but, more importantly, the flavor will leave everyone wanting more.

Everything you’ll need to make this recipe.

• Pork loin roast is a lean meat cut from the pork ribs. For an even roast, make sure to ask for a center-cut portion.
• Apples are a classic flavor with pork and will add a balance of sweet-tart flavor. Choose an apple that holds texture once baked like a Honeycrisp.
• Fennel is a bulb that has a sweet, slightly anise-like flavor. Fennel is often used with apples for the complimentary flavors that marry perfectly.
• Frozen kale is an easy way to use kale that cooks quickly. Before freezing, kale is blanched, which par-cooks the green. The frozen kale will quickly cook into the filling and have a complimentary texture.
• White wine acts as an acid in the filling and adds a brightness that improves all the flavors. For non-alcoholic, add chicken stock with a squeeze of lemon juice.

Here’s how to make this recipe.

1. Prepare the filling. Dice the onion and fennel, removing the core of the fennel before chopping. Melt butter in a large oven-safe skillet over medium heat. Then add the diced onion, diced fennel, salt, and black pepper, and let this soften on the heat for about 6 to 8 minutes. Separately, peel and chop the apple, mince the garlic, and chop the fresh rosemary and fresh thyme. When the onion and fennel in the skillet have gotten a bit of golden color, add the apple, garlic, and herbs. Cook the mixture for 4 to 6 minutes, then add the white wine and frozen kale. Let the mixture cook for an additional 4 to 6 minutes. Then remove it from the heat and add the lemon zest and lemon juice, stirring to mix into the filling. Let the mixture cool while preparing the pork.

2. Prepare the pork. Butterfly the pork loin roast using a sharp knife to slice the roast in half. Open the roast like a book and slice each half in half again. Place a piece of plastic wrap (or any desired covering) over the pork and hammer it with a meat pounder to flatten the roast.

3. Fill and roll the pork roulade. Once the pork roast is flat, add the salt and black pepper, sprinkling it all over the surface of the pork. Then add the entire amount of cooked filling on top and spread it out to an even layer. Starting at one end of the pork, roll it up lengthwise, pressing the filling in as you roll. Once fully rolled, use butcher’s twine to secure the pork to prevent the filling from spilling. Slice off any of the excess butcher’s twine. Finish by sprinkling salt on the exterior of the rolled pork roulade.

4. Sear and cook the pork. Before using the same oven-safe skillet that was used to cook the filling, use a paper towel to remove any of the browned bits. Add neutral oil to the skillet and let it heat up over medium heat. Then add the prepared pork roulade, searing on each side for about 4 minutes. Once the pork is seared on all sides, place the skillet in the oven and bake for about 45 minutes to 1 hour. Once the internal temperature of the meat registers 140°F, remove it from the oven and let it rest for 15 minutes. The residual heat will continue to cook the meat to the desired internal temperature of 150°F. Cut the butcher’s twine to release the meat. Then slice and serve immediately.

These pro tips will make this recipe a success.

• Once the filling has cooked on the stovetop, make sure to taste it for seasoning, adjusting for any additional salt or black pepper that may be needed. Since the mixture is fully cooked at this point, it can be tasted without fear of contamination. Adding salt and black pepper at each level of cooking ensures that less salt is used overall.
• Rolling up the pork roulade with the filling inside can tend to be a bit messy. To decrease the chance of the filling escaping, leave a gap about an inch thick on each end of the pork. As the pork is rolled, the filling will expand, pressing out to fill up this space and minimize the amount of filling that falls out.
• To tie up the pork roulade, make sure to use butcher’s twine rather than something synthetic. Butcher’s twine will not melt in the skillet and oven and can easily be cut off after the pork is cooked.

You’ll love these other Easter recipes.

• Asparagus spring salad
• Homemade scalloped potatoes
• Classic deviled eggs
• Ham balls
• Spring Cobb salad with creamy herb dressing
• Blood orange and wheat berry salad
• Citrus glazed ham
• German potato salad
• Herb and vinaigrette peas
• Citrus glazed pork roast
• Vinaigrette roasted asparagus