With the holidays, the main entrees are what people look forward to. There's the popular turkey, ham, or even prime rib roast folks serve up to celebrate. If you're looking for something different, a stuffed pork roast is a great option. What I like most about a stuffed roast is that you can create a myriad of fillings that fit the season or will utilize whatever you have on hand. In this particular roast, I liked sneaking in vegetables like kale. You can also easily substitute the kale with spinach too. Did I mention that you can prepare the filling in advance and even fill and roll your roast in advance too? Since the filling is cooked through and the pork roast is pounded thin in order to roll, the stuffed roast doesn't take quite as long as the other popular entrees. And the presentation once it's sliced is sure to impress your guests...
Sausage & Kale Stuffed Pork Roast
recipe adapted from Melissa D'Arabian
1/2 pound mild sage pork sausage
1 yellow onion, chopped
1/2 pound fresh kale, coarsely chopped
Salt and freshly ground pepper
2 cloves garlic, minced
2 pieces white {GF} bread
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
1 cup shredded mozzarella cheese
1 (3-pound) boneless pork loin
1 packet of dry Italian dressing
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
1/2 cup white wine
Preheat the oven to 375 degrees F.
In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, garlic and kale; sprinkle with salt and pepper. Cook until the kale wilts, about 3 to 5 minutes. Remove from the heat, stir the sausage back in and set aside.
In a food processor, pulse the bread with the sage, and thyme into coarse crumbs. Add to the saute pan with the cheese and toss to combine.
Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat.
Place the rolled out piece of meat between 2 sheets of parchment paper and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
In a small bowl, whisk together the dry italian dressing and Dijon mustard. Spread the mixture over the top and sides of the roast.
Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake in the preheated oven for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer.
Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.
0 التعليقات:
إرسال تعليق