Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork and Chicken Roulade Recipe
    Lost? Site Map

    Pork and Chicken Roulade

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    Chohertz's Note:

    Great recipe to entertain with. Beautiful presentation when sliced and arranged on the serving platter and tastes as great also. I assembled four of these ahead of time and froze them for a couple of weeks. I thawed them in the fridge and then continued the cooking steps to serve as my main course for Christimas dinner for 20 people.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      -Preheat oven to 400 degrees.
    2. 2
      -Slice pork tenderloin along long side down to within 3/4 inch of the bottom. Open and pound to a 1/3 inch thickness. Put plastic over to protect yourself from flying pork pieces. Should be a rough rectangle shape.
    3. 3
      -Pound chicken breasts until same thickness.
    4. 4
      -Spread half of the pesto mixture (1/4 C) over the pork. Layer the chicken over and then spread the remaining pesto mixture over the chicken. Layer the bacon on top.
    5. 5
      -Roll up as tightly as you can along the long ends and secure with kitchen twine. Sprinkle with salt and pepper.
    6. 6
      -Heat large skillet on stovetop on high with 1 tablespoon of olive oil. Add roulade and brown. Total should take 5 minutes.
    7. 7
      -Wrap roulade in foil tightly and put in baking sheet with seam side up.
    8. 8
      -Bake for 45 minutes.
    9. 9
      -Cut string off of roulade and slice. Arrange on serving platter.

    Ratings & Reviews:

    • on October 19, 2008


      This we enjoyed very much. I made it with a Winter Pesto that I make using Spinach and Parsley and it really turned out nice. I did cook it on the Rotisserie (it's still a bit hot in the South for an oven) and seasoned the outside of the meat with salt, pepper, and thyme. Will make again and adjust seasonings. Made for PAC 2008

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pork and Chicken Roulade

    Serving Size: 1 (155 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 237.9
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 3.3 g
    Cholesterol 101.4 mg
    Sodium 180.6 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 34.3 g

    The following items or measurements are not included:

    pesto sauce

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes