• Prep Time
    1 hour
  • Cook Time
    30 minutes
  • Serving
  • View

Some men like a little junk in the trunk. This dish pays homage to those women who are proud of their curves and to the men who love curvy women. The filling for these little rolls was inspired by the herb-y cheese that oozes out of Ruth’s Chris’ stuffed chicken breasts.  The sauce is the same brown pineapple sauce that accompanies FBW’s Mignon Filet … spiked with a horseradish-y Jezebel sauce.  The pork tenderloin is cut into medallions then pounded into escalopes, filled, rolled, sauteed and finished in the oven.  The thirty minute oven bake gives you time to have a drinkie-poo before dinner. Serve with garlicky roasted potatoes on the side.  Set a romantic table, candle-lit of course.  And remember:  runway models are not real people!



Jezebel Sauce


    Have the Brown Pineapple Sauce on hand. See recipe under FBW's Mignon Filet. The sauce can last in the frig for a few days so you can do this ahead of time. Preheat the oven to 350 degrees.

    Step 1

    Make the cheese stuffing: In a bowl, combine the cold cream cheese and the gruyere cheese, the packet of Ranch dressing seasoning and the minced chives. Mix this with your hands. Since the cheese is still firm you will have to use your hands, squeezing and mixing until you have incorporated the cheese and seasonings into the cream cheese. Set aside.

    Step 2

    Trim the silver skin and fat off the tenderloin. Cut the pork tenderloin into medallions about 1 1/2 inches to 2 inches thick. Lay a plastic sandwich bag over each medallion and pound them thin. You should have 6 to 8 escalopes laid out on your work surface.

    Step 3

    On each escalope, place a "slightly smaller than a ping pong ball sized" portion of the cheese mixture. Roll each one snugly and tie with kitchen string.

    Step 4

    Lightly dredge or powder the pork rolls with flour that has been seasoned with salt and pepper. Put on a platter and place in the frig while you prepare the Jezebel sauce.

    Step 5

    Prepare the Jezebel sauce: In a small saucepan over low heat, melt the pineapple pepper jelly, the apple jelly, the horseradish and dry mustard. Stir until the sauce is melted and keep warm but not hot.

    Step 6

    Take the pork rolls out of the frig about 20 minutes before you start cooking. You want the cheese filling to be firm, but the pork should not be ice cold. When you are ready to cook, heat a tablespoon or two of butter in a skillet over medium heat. Bring the heat up just before you put the pork rolls in the pan so that the pork sizzles when you start browning it. Cook, turning often, until you have a nice brown color on the rolls. Don't over cook. You just want the color here -- the rolls will finish cooking in the oven.

    Step 7

    Remove the rolls from the skillet and put them in a La Crueset casserole.

    Step 8

    Put the brown pineapple sauce in a Pyrex measuring cup. To one cup of pineapple sauce, add spoonsful of the Jezebel sauce until you have a tangy sauce with a little heat. I added about 1/4 cup Jezebel sauce to 1 cup of brown pineapple sauce. But taste this as you add the Jezebel sauce in order to get the amount of heat you want.

    Step 9

    Pour the brown Jezebel sauce over the pork rolls. Put the casserole in a 350 degree oven for thirty minutes.

    Step 10

    Remove the strings from the rolls and plate. Serve with garlic roasted potatoes and (optional) steamed honey-carrots from the deli at Dorignac's!

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