Add this recipe for roast pork flank roulade to the list of recipes you’ve been meaning to make for Christmas dinner.
Flank is a portion of meat from the belly area of the pig. It’s made up of alternating layers of meat with fat and is topped with rind. It is used particularly in the preparation of sausages and greaves, but it is also perfect for pork flank roulade. Prepared this way, the fat layers inside melt and the meat becomes juicy and tender.
Roast pork flank roulade can be served both as a delicious main course or as a thinly sliced appetizer. It is very tasty if prepared correctly and seasoned with the right spices.
- 2 kg skinless pork flank
- Salt and pepper to taste
- 3-4 sprigs of thyme
- 3-4 sprigs of rosemary
- A few sage leaves
- 1 tsp paprika
- 1/4 teaspoon ginger powder
- 5-6 cloves of garlic
- 2-3 bay leaves
- 150 ml oil
- 150 ml water
- 250 ml red wine
- Juice of 1 lime or 1 lemon
For the success of the roast pork flank roulade recipe, there are several details that should be paid attention to in choosing the type of meat and preparing it. Opt for a piece of meat with a fat percentage approximately equal to the percentage of lean meat. Choose a thinner piece of meat for easy rolling.
Steps to prepare the oven-roasted pork flank roulade recipe
Place the piece of meat on a platter and stab it in several places to get the spices inside. Squeeze the juice of a lime or lemon over both sides of the meat. The acidity will help the flavors penetrate the meat.
Sprinkle the salt and spices listed on both sides of the meat, then roll up the meat as tightly as you can and tie it with kitchen string from one end to the other. It’s important to roll up the meat as tightly as possible and tie it tightly so it doesn’t fall apart during the heating process.
Season the top of the roulade too and wrap it in foil. Chill in the fridge for 2-3 hours, or even overnight to have it well penetrated with the added salt and spices.
After the marinating time has elapsed, place the roulade in a baking dish and add the oil, water and red wine over it.
Add the bay leaves, thyme and rosemary sprigs. Clen and chop the garlic and add to the meat, too. Bake in the oven for about 2 hours at 160 degrees Celsius.
During baking, turn the roulade from side to side and drizzle with the liquid in the pan.
You’ll get a delicious, fragrant, very tender and juicy pork roast.