Sausage and Broccoli Rabe Tenderloin Roulades from Hatfield®

Sausage and Broccoli Rabe Tenderloin Roulades from Hatfield®

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"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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1 h servings 641 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1217 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 ...

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