Sausage and Broccoli Rabe Tenderloin Roulades from Hatfield® Recipe -
Sausage and Broccoli Rabe Tenderloin Roulades from Hatfield(R) Recipe
  • READY IN 1 hr

Sausage and Broccoli Rabe Tenderloin Roulades from Hatfield®

Recipe by  

"Lots of fresh herbs and hot Italian sausage bring a gourmet touch to this impressive stuffed, rolled pork tenderloin served with creamy risotto."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    35 mins
  • COOK

    25 mins

    1 hr


  1. Tenderloin: Take tenderloin and slice lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
  2. In a saute pan over med-high heat, crumble and brown the sweet Italian sausage.
  3. In boiling salted water, cook broccoli rabe for 6 minutes then blanch in ice water to stop cooking process. After broccoli rabe is cool, chop into 1/2 inch pieces.
  4. Combine ricotta cheese, broccoli rabe, and sausage in mixing bowl for tenderloin stuffing.
  5. Spread out the sausage mixture on the tenderloin and roll up, starting with long side; secure pork at 1-inch intervals with twine.
  6. Season with salt, pepper, and Italian herb blend.
  7. In a preheated 375-degree oven, bake for 20-25 minutes (looking for an internal temperature of 155 degrees).
  8. Risotto: On a low heat, slowly melt the butter and add the chopped shallots and cook till translucent.
  9. Add in the Arborio rice, make sure to stir constantly to prevent from sticking to pan.
  10. Allow the rice to become glazed and cook without any liquid for 3-4 minutes.
  11. Next add in the white wine and deglaze.
  12. Boil up the chicken stock and add some of this into the rice at a medium heat. (Add the stock little by little and never adding the next ladle until the previous one has evaporated. It is vitally important not to rush this process but continue to add all of the liquid until the rice is plump and tender.)
  13. Season this mixture with salt and white pepper. At this time add in the Italian herb blend and if you wish to obtain a nice creamy risotto you can add the Parmesan cheese.
  14. To serve, slice the cooked tenderloin into medallions and shingle around risotto.
  15. Garnish with shaved parmesan cheese and a sprig of thyme.
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Feb 20, 2014

This is quite possibly my new "favorite" recipe from this website and I use the recipes here at least a few times a week. I used broccoli florets because it was what I had on hand (4" diameter head), my local grocery stores' home made sweet Italian sausage, and regular rice. I also used one of the small tenderloins that come two to a package with each weighing about 1-1/2 lbs. I am sure the author used a much larger loin, because the filling was way too much to roll up and tie into the meat. I hate wasting food, so I used the excess filling (about 1/2 cup) by mixing it at the very end into the risotto, before adding the last ladle of broth (at the same time as I added the parmesan) and it was absolutely fantastic. This recipe is a definite keeper that works well for the family, or for company. Next time, I will use a larger tenderloin!


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  • Calories
  • 641 kcal
  • 32%
  • Carbohydrates
  • 59.2 g
  • 19%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 39 g
  • 78%
  • Sodium
  • 1217 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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