Pork Roulades with Pear Cranberry Stuffing and Mascarpone Mustard Sauce

By Michael Tollis of Bocktown Beer and Grill | Yield: 4 Servings
By / Photography By Michael Fornataro | December 01, 2015

Ingredients

  • 4 pork cutlets
  • salt and pepper, to taste
  • ¼ cup diced onion
  • 1 clove chopped garlic
  • 1 cup diced red pears and Bosc pears
  • 3 tablespoons unsalted butter
  • 2 cups cubed stale, crusty Italian bread
  • 1/2 cup chopped dried cranberries
  • 2 tablespoons fresh minced herbs (Chef Tollis recommends sage, rosemary, or thyme!)
  • kosher salt and white pepper, to taste
  • olive oil
  • ¼ cup brown mustard
  • 1 tablespoon orange juice, plus more to taste
  • ½ cup mascarpone cheese

Instructions

  1. Preheat oven to 375ºF. Pound the pork cutlets thin, then lightly season with salt and pepper. Set aside. 
  2. To prepare the pear cranberry stuffing, sauté onion, garlic, and pears in butter over medium heat for 5 minutes or until the onions are soft and clear. Add bread cubes, and stir for 3 minutes or until soft. Mix in dried cranberries and fresh herbs. Add kosher salt and white pepper to taste.
  3. Spoon a generous portion of stuffing onto each pork cutlet. Roll them tightly to form roulades, then tie them with butcher twine or secure them with toothpicks. Drizzle with olive oil. 
  4. Sear the stuffed roulades in a cast iron pan over medium-high heat to brown all sides. (Chef’s note: You only need to sear each side for 30-60 seconds, depending on the thickness of the roulades, as they will finish cooking in the oven.) 
  5. Place any leftover stuffing in the pan with the seared pork roulades, and cover loosely with foil. Bake for 10-15 minutes, basting once with pan juices or additional olive oil or butter. 
  6. Remove the pan from the oven, and let rest uncovered for 5 minutes.
  7. To make the mascarpone mustard sauce, warm brown mustard, orange juice, mascarpone cheese, and a pinch of white pepper in a sauce pan over low heat. Stir constantly until desired thickness is reached. To thin, add a touch more orange juice. Sauce will thicken as it cools. 
  8. To serve, remove the twine or toothpicks from the roulades. Slice the roulades at an angle, then top with a generous dollop of mascarpone mustard sauce. 

Bocktown Beer and Grill, 690 Chauvet Drive, Robinson. 412.788.2333. 500 Beaver Valley Mall Blvd., Monaca. 724.728.7200. bocktown.com.

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Ingredients

  • 4 pork cutlets
  • salt and pepper, to taste
  • ¼ cup diced onion
  • 1 clove chopped garlic
  • 1 cup diced red pears and Bosc pears
  • 3 tablespoons unsalted butter
  • 2 cups cubed stale, crusty Italian bread
  • 1/2 cup chopped dried cranberries
  • 2 tablespoons fresh minced herbs (Chef Tollis recommends sage, rosemary, or thyme!)
  • kosher salt and white pepper, to taste
  • olive oil
  • ¼ cup brown mustard
  • 1 tablespoon orange juice, plus more to taste
  • ½ cup mascarpone cheese
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