Pork Roulade with Peaches and Zucchini
Serves: 2
  • ½ cup Zucchini, diced
  • ½ cup ripe Peach, diced
  • ½ tsp fresh thyme
  • ½ tsp fresh chives
  • Pinch of cinnamon
  • 1 Tbs Olive Oil
  • 2 oz goat cheese
  • 2 boneless Pork Loin Chops
  • Salt and Pepper to taste
  • ¾ cup chicken stock
  • Zest and juice of one lemon
  1. Cover each Pork Loin Chop with some plastic wrap. Using a mallet or rolling pin, pound the dickens out of it till it is flattened to about a ¼ inch thick. Season both sides generously with salt and pepper.
  2. In a skillet over medium high heat drizzle some olive oil. Once the oil is hot, toss in the zucchini. Make sure the pieces are in one even layer of the skillet. We want these pieces to get some good caramelization so don’t move the pieces around in the pan. Let the pan do its job and brown that zucchini. This will take 1-2 minutes. Once the time has elapsed, stir the zucchini around. You should see golden brown bits all over your zucchini.
  3. Once the zucchini is browned, add the diced peaches. Saute until both are soft, but still have a little texture to them. Season with salt and pepper. Take the skillet off the heat and add in the chives, thyme and cinnamon. Stir to coat evenly. Set mixture in a bowl to cool off
  4. Now that the filling is room temperature, it’s time to stuff those chops! Spoon about a ½ cup of the zucchini, peach mixture on the top third of the flattened pork loin chop. Crumble an ounce of goat cheese over the filling. Tightly roll the pork chop over the filling and continue until you have formed a tightly shaped log. Lay the log seam side down. Tie each log with kitchen twine so that the pork holds its shape.
  5. Preheat the oven to 350 degrees. In an oven proof skillet over medium-high heat, sear each log on all sides to get a golden brown, caramelization on the outside. This will take 5-6 minutes. Once well seared, drizzle each log with a little Extra virgin olive oil and place the skillet with the pork roulades in the oven to roast for about 25 minutes or until a thermometer reads 160 degrees when inserted into the thickest part of the roulade.
  6. When ready, remove pork roulades from the oven and set on a cutting board covered in foil to rest and redistribute the juices. Place the skillet they were cooked in on the stove over medium heat. Deglaze the pan by adding ¾ cup of chicken stock and scraping up the little brown bits. Bring the stock to a boil then reduce to simmer for about 4 minutes till the stock is reduced by half. Remove skillet from the heat and add the juice of one lemon as well as the zest. Season with salt and pepper and stir to combine.
  7. Slice each roulade into 4 medallions and place upright on a clean plate. Spoon the pan sauce over the medallions. Just enough to dress them and add moisture. Serve alongside a heaping helping of mashed potatoes, and enjoy!
Recipe by janie-jean at https://janie-jean.com/2016/09/08/pork-roulade-with-peaches-and-zucchini/