"Pace" Pork Roulade in Puff Pastry

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and Pace for giving me the chance to sample this delicious product, Pace Picante Sauce.

Foodbuzz also wanted an original recipe using the Pace product. I racked my brain for two days trying to think of something different. Finally, I came up with Pork Roulade. And to make it more elegant looking, I encased it in a puff pastry.

Ingredients:
1 (3 to 4lb) Pork Roast.
1 package of Pepperidge Farm Puff Pastry, thawed.
1 can (15 ounce) sweet white or yellow corn, drained
1 can black beans, drained
1/3 cup Pace Picante Sauce
1/4 cup purple onion, chopped
1/3 cup or less cilantro, chopped
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 egg, slightly whisked
6 21" cut string
foil
some white flour

Directions:
1. With a sharp long knife start slicing the Pork Roast "in and around", about 1" from the edge surface, to actually end up with a "sheet" of Pork.

2. In a bowl, mix the corn, beans, chopped onion, chopped cilantro, lime juice, spices, and egg.

3. Spread onto pork and roll up like a jelly roll. Then tie with strings.

4. Wrap in foil and place in a heated oven at 375 degrees for one hour. Remove from oven and undo the foil to let the roast cool off, making it easy to handle. Untie the strings by pulling them while you are holding the roast.

5. The Puff Pastry box will have two sheets. Place both on a smooth counter with a bit of flour dusting on both sides of it, and with a rolling pin roll them out slightly, increasing their size by just about one inch around. Spray another flat baking pan, placing one puff pastry sheet and the Pork Roast on top. Drape the second sheet on top, reserving a strip about 1" wide. In a small bowl whip 1 egg yolk with 1 tsp of water and with a brush. Using the mixture as a "glue", tuck the overhanging sheet over the bottom one.

6. In the meantime, with the reserved strip and a small knife's point, cut up a few "leaves" and "twigs". You can make the impressions of the leaves with the edge of the knife. Brush the complete surface of the dough with the rest of the egg wash, place the twig (s) and leaves on top and brush again. Place in a 400 degree oven, uncovered, for about 20 to 30mn's till the desired color. Remove, let cool a bit and slice.