Apple, sage, sun-dried tomato pork loin roulade wellington
Pork second courses
I take two wonderfully gourmet techniques, the roulade and the wellington and combine them. Usually you see wellington paired with beef, and the roulade is used with any protein. I also used phyllo dough instead of puff pastry. But you can use the puff pastry instead if you have it. Both turn out lovely.
Share:
0
36
0
Comments