with Squash Flower Cream Sauce
(The Maya Kitchen)

Pork Roulade with Squash Flower Cream SauceIT is important to have balanced meals every day—and what better way to achieve balanced meals than to combine meat (protein) and vegetables in a dish and then take it with rice or potatoes (carbohydrates)? Here’s an interesting dish from The Maya Kitchen that does just that.

For the pork roulade:
1-1.5 kg. pork loin, with skin on
juice of 1 pc. lemon
1 Tbsp. Worcestershire sauce
1 Tbsp. liquid seasoning
salt and pepper to taste
battonette slices of cheese and carrots
whole peppercorns, crushed

For the squash flower cream sauce:
15-20 pcs. squash flowers, boiled (squeeze out excess water and remove the sepals or the green leaves under the flower)
3 Tbsps. butter
1 cup red wine, reduced to about 3/4 cup
3 Tbsps. 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)

1. Prepare pork roulade. Preheat oven to 375°F. Slice pork loin to about 1/2-inch thick. Combine lemon juice, Worcestershire sauce, liquid seasoning, salt and pepper for the 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 1 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.

Category(s): Meat, Recipes
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