Sunday Elegance: Pork Roulade with Chanterelles
There are certain meals that do more than just nourish — they take us somewhere. Back to our childhood kitchen, to a slow Sunday afternoon, or to a table filled with loved ones and the comforting hum of conversation. Anna Voloshyna’s Pork Roulade with Chanterelles and Prunes is exactly that kind of dish.
A Taste of Home, Elevated
For Anna, the pairing of savory meat and prunes is personal. It’s a flavor memory from her Ukrainian upbringing that she’s reimagined here in elegant roulade form – and for good reason: prunes and pork are a natural match. The sweet depth of California Prunes balances the richness of the meat beautifully, bringing prunes’ signature caramel notes and tender texture to every slice. Add in earthy chanterelles and fresh thyme, and you’ve got a dish that’s grounded, luxurious, and undeniably comforting.
Anna Voloshyna’s Vegetarian Ukrainian Borshch Recipe>>
Why Prunes Belong at the Center of the Plate
California Prunes aren’t just a sweet snack or a fiber fix (though we love that, too). Their versatility makes them ideal for savory dishes — especially when paired with robust proteins like pork or lamb. Here, the prunes are chopped and mixed into a garlicky chanterelle filling. They add a gentle sweetness and rich umami that lingers in all the right ways. It’s a powerful flavor enhancer that doesn’t overpower.
The Pork Roulade: A Centerpiece Worth Slicing Into
While this dish looks complex, it’s actually quite simple — and it’s perfect for sharing. Rolled, tied, and roasted until golden, this pork roulade is made for a gathering. You’ll sear it in an oven-safe pan and roast with wine or stock (Sonoma Pinot Noir pairs beautifully, by the way). Then, slice it tableside with a flourish. Serve it with creamy mashed potatoes, a simple salad, and a glass of something red. Your guests will assume you trained in Paris. No need to correct them.
Make It, Share It, Savor It
This is the kind of recipe you break out for birthdays, holidays, Sunday suppers, or that one friend who always insists prunes are “just for digestion.” (Feel free to serve them a slice with a wink.)
Pork Roulade with Chanterelles
Equipment
- 10-inch oven safe skillet
- Meat mallet or rolling pin
- Kitchen twine
- Instant-read thermometer
Ingredients
- 3 TBSP 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 tsp chopped fresh thyme plus a few whole thyme sprigs
- ½ cup chopped prunes
- 1 pork loin about 3 pounds or 1.5 kg
- Kosher salt and freshly ground black pepper
- 3 TBSP Dijon mustard
- ¾ cup dry white wine water, or chicken stock
Instructions
- Heat the oven to 350°F (180°C).
- 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.
Nutrition
Pork + Prunes Are Made for Each Other
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Meet Anna
Anna Voloshyna is a Ukrainian-born chef, food stylist, and author of Budmo! Recipes from a Ukrainian Kitchen. Known for bringing vibrant Eastern European flavors to modern kitchens, Anna celebrates her heritage through deeply personal, flavor-forward dishes that honor tradition with a fresh twist.
For more of her delicious Ukrainian recipes get her cookbook HERE.