IT 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
asparagus
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.
