Pork roll with duchess potatoes or mixed vegetables
When I cook the pork roll, I make sure to have everything prepared before I start, especially the ingredients for the filling and side dishes. The pork tenderloin needs to be cut and flattened well, and the bacon and melted cheese should be ready at hand. I find that the whole process becomes easier when I organize all the components beforehand, especially if I’m also making duchess potatoes or a mix of vegetables on the side. For the berry dressing, I prepare it close to the end so I can pour it fresh over the warm roll. Quick Info Total time: approximately 2 hours (takes a bit longer with all the sides) Preparation time: 40-50 minutes Cooking/baking time: 60-70 minutes Servings: 4 Difficulty: medium Recipe type: main course, suitable for special occasions or weekends when you feel like something more elaborate Ingredients Pork roll: - 500 g pork tenderloin - 150 g bacon - 1 package melted cheddar cheese - 3-4 slices of ham - 100 g mushrooms - 30 g onion - 3 strawberries - white wine (for sautéing the mushrooms) - salt and pepper Duchess potatoes: - 300-350 g potatoes - 2 eggs - butter (approx. 40 g) - 200 g grated parmesan - salt, pepper - nutmeg Vegetable mix: - 1 purple carrot - 1 regular carrot - celery (1 small piece) - butter (approx. 20 g) - a little oil - tarragon - salt, pepper - lemon juice Berry dressing: - 1 can of mixed berries (from Auchan or another supermarket) - 100 g strawberries - butter (approx. 20 g) - red wine (2-3 tablespoons) - a little salt and pepper - brown sugar (1 teaspoon, or to taste) Preparation Method 1. Preparing the pork tenderloin Wash the pork tenderloin, dry it with a towel, then cut it lengthwise without completely separating it, so you can open it like a sheet. With a meat mallet or the palm of your hand, flatten it as evenly as possible. 2. Assembling the roll Place a sheet of plastic wrap on the table, arrange the bacon in overlapping thin strips, then place the pork tenderloin on top of the bacon. Sprinkle salt and pepper over the entire surface of the meat. 3. Mushroom filling Finely chop the mushrooms and onion. Heat a pan, add butter, then sauté the mushrooms and onion together with a pinch of salt. After 2-3 minutes, add a little white wine and let it reduce. Remove the pan from heat and let the mixture cool. 4. Final assembly of the roll On the pork tenderloin, place the slices of melted cheese, then sprinkle the cooled mushroom and onion mixture. On top, lay the slices of ham. Finally, slice the strawberries thinly and place them as the last layer along the entire length of the meat. 5. Rolling and chilling in the fridge Tightly roll everything with the help of the plastic wrap. Squeeze well at the ends to maintain the shape. Place the formed roll in the refrigerator for 10 minutes. During this time, prepare the potatoes. 6. Duchess potatoes Peel the potatoes and cut them into cubes. Boil them with a little salt. Once cooked, transfer them to a bowl and let them cool for 10 minutes, then mash them very finely (with a potato ricer or special tool). Mix the puree with butter, salt, pepper, nutmeg (to taste), add a whole egg and an egg yolk, plus the grated parmesan. Separately, beat the other egg white until stiff. 7. Shaping and baking duchess potatoes On a baking sheet lined with parchment paper, place the potato mixture in a piping bag with a large nozzle. Form small mounds and brush them with the beaten egg white. Bake in the oven (at a moderate heat) until they turn golden on top – don’t leave them too long to avoid burning. 8. The roll – browning and baking Remove the roll from the fridge. Heat a pan with a little oil, brown the roll on all sides, 2-3 minutes on each side, just enough for the bacon to stick and gain color. Then transfer the roll to a baking dish. In the dish, create a bed of sliced vegetables (choose any vegetables you have on hand – carrot, celery, onion). Place the roll on top, drizzle with a little oil and some vegetable broth (or water if you don’t have broth). Bake for about 30 minutes, checking before removing to ensure it’s cooked to taste. 9. Vegetables for the side Peel the carrots and celery, and cut them into small cubes. Boil them separately, each in its own water, with a little salt. Once softened, drain them and sauté in a pan with butter and a little oil. Finally, add a little lemon juice, tarragon, salt, and pepper. 10. Berry dressing In a pan, add butter and a little oil. Add the mixed berries and chopped strawberries. Sprinkle with brown sugar, pour in the red wine, and let simmer over low heat until all the fruits soften. Adjust the taste with salt and pepper. Once they’ve cooled slightly, blend with an immersion blender, then strain the sauce through a fine sieve for a smooth consistency. 11. Serving Slice the roll and arrange the slices on a plate with the side of duchess potatoes or sautéed vegetables. Drizzle with the berry dressing. Why I make this recipe often I love it because it’s versatile – you can adjust the sides, and the roll remains tender and flavorful. It's perfect for when you have guests or when you want something special without spending all day in the kitchen. The berry dressing adds an interesting note, and the duchess potatoes complement the meat well. Tips and Variations Tips - Using plastic wrap when rolling the meat helps keep the filling inside. - Don’t overfill the roll, so it doesn’t spill out during baking. - For the duchess potatoes, make the mixture as smooth as possible; otherwise, the piping bag can clog. Substitutions - The melted cheddar cheese can be replaced with another type of melted cheese, but it should be one that melts easily. - You can use any vegetable mix you prefer for the side – bell peppers, zucchini, or parsnip. - If you don’t have a purple carrot, just use regular carrots. Variations - For the filling, you can try other mushrooms (oyster or porcini, if you have them). - You can add fresh herbs to the filling, to taste. - The dressing can be made with only frozen berries if you can’t find fresh ones. Serving Ideas - The roll is easiest to slice after it has cooled slightly, but it’s also good warm. - The side can be alternated – either duchess potatoes, sautéed vegetables, or even a simple salad if you want something lighter. Frequently Asked Questions 1. Can I make the roll a day in advance? Yes, you can prepare it and keep it in the fridge, but ideally, you should bake it before serving. It can be reheated in the oven. 2. Can it be served without the berry dressing? Yes, but it will lack the sweet and tangy contrast. You can serve it with just the classic side if you don’t want the sauce. 3. What can I substitute for bacon if I don’t want smoked meat? You can use raw prosciutto or even skip this layer, but bacon adds flavor and texture. 4. What kind of potatoes are best for duchess? Floury potatoes (like red or white), which mash easily. 5. How long should I keep it in the oven if I want the roll to be browner? You can extend the time by 5-10 minutes, but be careful not to dry out the meat. Nutritional Values Approximately, for one serving (out of four): - Calories: 550-650 kcal - Protein: 35-40 g - Fat: 30-35 g - Carbohydrates: 30-40 g Values vary depending on how much cheese and butter you use, as well as the sides. The berry dressing adds extra carbohydrates from sugar and fruits. Values are indicative, not calculated exactly. Storage and Reheating The roll can be stored in the fridge, wrapped or in a sealed container, for up to 2 days. It can be easily reheated in the oven or by steaming to avoid drying out. Duchess potatoes are harder to store, they dry out after a day, but can be reheated for 5 minutes in the oven. Sautéed vegetables last a day in the fridge. The berry dressing can be kept in the fridge for 2-3 days.
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