Pork Roulade with Squash Flower Cream Sauce

Pork Roulade with Squash Flower Cream Sauce


Pork Roulade:
1-1.5 kg pork loin with skin on
juice of 1 lemon
1 tablespoon  Worcestershire sauce
1 tablespoon  liquid seasoning
salt and pepper, to taste
batonette slices of cheese and carrots
whole pepper corn, crushed

Squash Flower Cream Sauce:
15-20 pieces  squash flowers, boiled (squeeze out excess water and remove the sepals or the green leaves under the flower)
3 tablespoons  butter
1 cured wine, reduced to about ¾ cup
3 tablespoons  grainy mustard
1 cup  all-purpose cream
sugar, to taste
salt and pepper, to taste
pork stock, as needed (use to dilute sauce if too thick)


Prepare pork roulade. Preheat oven to 375°F. Slice pork loin to about ½ inch thick. Combine lemon juice, worcestershire sauce, liquid seasoning, salt and pepper to make marinade; add in the pork. Arrange the carrots, asparagus and cheese on top of the meat. Roll tightly like a jelly roll then tie with twine to secure. Rub the roulade with crushed whole peppercorns before pan searing. Finish cooking in the oven for 45 minutes to one hour. Remove from oven. Allow the roulade to rest before slicing. Serve with squash flower cream sauce.

Prepare squash flower cream sauce. Use a food processor for the squash flowers; set aside. Melt butter in a pan before adding the squash flowers, Worcestershire sauce, liquid seasoning, red wine, grainy mustard and all purpose cream. Add sugar, salt and pepper depending on your taste. Use pork stock to thin out the sauce if it becomes too thick.

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