Looking for the star of the show for your holiday dinner this year? Look no further…

The Chefs at The Kitchen were kind enough to share this succulent recipe for Winter Pork Roulade!

winter-pork roulade

Winter Pork Roulade 

-1 Pork Tenderloin or you can use pork chops and make smaller versions

-1/2bag frozen or fresh cranberries

-1/2 CPankobreadcrumbs or gluten free breadcrumbs work as well

-1 oz Parmesan cheese

-2 oz mushrooms finely chopped

-1 T salt

-1 tsp cinnamon

1 tsp nutmeg

2 cups spinach

1/2 onion diced

Take tenderloin and butterfly it. Place it between two sheets of plastic wrap and pound it out until it is 1/4 inch thick

Set aside

In a large sauté pan place cranberries over medium heat until the cranberries burst and release their liquid.

Add onion and mushrooms and cook till onions become soft

Add breadcrumbs and mix

Add salt nutmeg and cinnamon

Add Parmesan cheese

Mix until everything is warm and incorporated.

Take spinach leaves and remove stems and place a single layer on the pounded tenderloin.

Place cranberry mixture on top of spinach layer and spread it so it covers all the tenderloin.

Roll up tenderloin. Using a string, tie up the tenderloin so it doesn’t unravel.

Place in 350-degree oven and cook for 15 to 20 minutes.

Let it rest for 5 to 10 minutes then cut strings and slice and serve!


Want to fill your holiday dinner table with more unique and delicious dishes? Check out The Kitchen, where they keep Provo, Utah  and surrounding areas up to speed with the latest in cooking and baking.  At  The Kitchen you will enjoy a fun laid back environment where you can interact with some brilliant chefs while sampling their delicious food along the way!

Save the date!

If you are in the Provo, Utah area…Next Wednesday December 19th, Chef Shaun Meiners will be teaching a Gluten-Free Christmas cooking class. We’re talking Sweet Potato Strudel, Green Bean Almandine, Egg Nog Fudge…are you drooling yet!? Register online now… seats fill-up fast!


Shawn Meiners has worked in the Culinary industry since he was 18. He has worked in restaurants ranging from Steakhouses to Country Clubs. Shawn passion for the culinary arts includes the academic pursuit of “Flavor Chemistry”. Besides instructing at The Kitchen, Shawn is a personal chef for a gluten free, dairy free, sugar free family.





Leave a Reply

Your email address will not be published. Required fields are marked *