Vivarais Roulade

Introduction to Vivarais Roulade

The Vivarais Roulade is a traditional dish from the picturesque region of Vivarais in France. Known for its lush landscapes and rich culinary heritage, Vivarais offers a unique take on the classic roulade. This dish combines succulent meats with aromatic herbs, showcasing the rustic yet refined flavors that French cuisine is renowned for. While the roulade has various interpretations across France, the Vivarais version is distinctive for its use of locally sourced ingredients and its ties to the history and culture of the region.

Ingredients

• Pork loin - 1.5 kg
• Herbes de Provence - 2 tbsp
• Garlic - 4 cloves, minced
• Olive oil - 3 tbsp
• White wine - 150 ml
• Shallots - 2, finely chopped
• Chicken broth - 200 ml
• Butter - 50 g
• Salt - 1 tsp
• Black pepper - 1 tsp
• Parsley - a handful, chopped

Preparation

To start preparing the pork loin, first lay it out on a clean surface. Use a sharp knife to butterfly the meat, creating a flat surface for easy rolling. In a small bowl, combine the herbes de Provence, garlic, salt, and pepper. Rub this mixture evenly over the interior of the pork. Once seasoned, roll the pork into a tight log and secure it with kitchen twine at regular intervals.

Marinating the Roulade

Marinating the roulade is crucial for infusing the flavors into the meat. Place the roulade in a deep dish and pour half of the white wine over it. Cover the dish and refrigerate for at least 2 hours, or overnight for a more intense flavor profile.

Cooking Process

Searing the Roulade

Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the roulade on all sides until it is golden brown. This process should take about 10 minutes. Remove the roulade from the skillet and set aside.

Cooking in the Oven

Preheat your oven to 180°C (350°F). In the same skillet, add the shallots and cook until translucent. Deglaze the skillet with the remaining white wine, scraping up any brown bits from the bottom. Add the chicken broth and bring to a simmer. Transfer the liquid and shallots to a roasting pan and place the seared roulade on top. Dot the top of the roulade with the butter. Roast in the oven for approximately 1 hour, or until the internal temperature of the pork reaches 65°C (150°F). Use a cooking timer to keep track.

Serving Suggestions

Once the roulade is cooked to perfection, let it rest for 15 minutes before cutting. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful bite. Slice the roulade into medallions and garnish with fresh parsley before serving. Pair with roasted vegetables or a fresh salad for a wholesome meal.

Enjoying the Vivarais Roulade

The Vivarais Roulade is best enjoyed in the company of loved ones, possibly with a glass of local wine from the Vivarais region. Immerse yourself in the flavors and aromas of France with each bite, celebrating the culinary heritage that this dish proudly represents.