Pork Roulade with Chanterelles and Prunes
This pork roulade with chanterelles and prunes comes straight from my memory of home. I grew up eating savory meat paired with prunes, a combination that adds a gentle sweetness and depth to familiar, comforting dishes — and one I still crave. Pork pairs beautifully with prunes, and when you add earthy chanterelles, the dish becomes deeply familiar and grounding. Here, I reimagine my mom’s traditional pork roast as a roulade — a little more elegant, meant to be sliced at the table and shared. It’s the kind of meal you make on a slow Sunday or for a festive family gathering, when cooking is about generosity, sharing love, and bringing everyone together. I usually serve it with creamy mashed potatoes and a simple green salad, and pair it with a glass of Sonoma Pinot Noir. Sponsored by California Prunes.
Makes 4-6 servings
Ingredients:
3 tablespoons good-quality olive oil
1 medium yellow onion, finely diced
6 ounces fresh chanterelles, cleaned and chopped into bite sice pieces
4 garlic cloves, minced (about 1½ tablespoons)
2 teaspoons chopped fresh thyme, plus a few whole thyme sprigs
½ cup chopped prunes
1 pork loin (about 3 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons Dijon mustard
¾ cup dry white wine, water, or chicken stock
Instructions:
Heat the oven to 350°F.
Heat 1½ tablespoons of olive oil in a 10-inch skillet over medium heat. Add the onion and cook for about 5 minutes, until softened and fragrant. Add the chanterelles and cook for 6 to 8 minutes, letting them release their liquid and concentrate their flavor until the pan looks dry.
Stir in the garlic and cook for 1 minute. Take the pan off the heat, mix in the chopped thyme and prunes, and season lightly with salt and pepper. Let the mixture cool—it will be much easier to spread.
Place the pork loin on a cutting board with the fat cap down and the small end facing you. Using a very sharp knife, carefully cut the loin lengthwise to within ½ inch of the bottom, opening it like a book and slice each half. Cover the butterflied pork with plastic wrap and gently pound it with a meat mallet or rolling pin until it’s an even ½-inch thickness.
Season the pork with a good pinch of salt and 1 teaspoon pepper. Spread the mustard over the pork and evenly top with mushroom mixture. Scatter the prunes on top. Starting from one long side, roll the loin up tightly, jelly-roll style, ending seam-side down. Tie the roast with kitchen twine every 2 inches.
Season the outside with the remaining teaspoon of salt and a little more pepper.
Heat the oil in an oven-safe skillet over medium-high heat. Sear the pork roulade, turning occasionally, until all sides are evenly browned, 10 to 12 minutes. Pour in the wine or chicken stock, bring to a simmer and transfer the skillet to the oven and roast until a thermometer inserted into the center reads 135°F, about 50 minutes. Remove from the oven, tent with foil, and let the meat rest for 15 minutes.
Cut off the twine, slice the pork into ½-inch slices, and serve with all those gorgeous pan juices.
