Pork Roulade With Pesto Filling Recipes

PORK ROULADE WITH ROASTED RED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Butterfly the pork loin and pound it out to an even thickness of 1/2 to 3/4 inch.
• Add the broccoli rabe to a large pot of boiling water and cook until just tender, 2 to 3 minutes. Submerge the broccoli rabe in a bowl of ice water until cooled, then wring it out to remove as much water as possible. Roughly chop and add to a medium bowl.
• To the broccoli rabe, add the breadcrumbs, sausage, Parmesan and egg; stir to combine. Lay a large piece of caul fat out on a large, flat work surface. Lay about 6 prosciutto slices in the middle, slightly overlapping. Arrange the flattened out pork loin on top of the prosciutto. Set the sausage mixture on the pork loin and shape it into a neat, even log. Wrap 2 pieces of prosciutto around each end of the log and fold the prosciutto that's underneath up and around the pork. Roll the pork loin around the filling and into a log, wrapping the caul fat around it in an even layer. Tie with butcher's twine to secure.
• Coat a pan with olive oil and place it over medium-high heat. Sear the pork roulade until golden brown on all sides. Transfer to a baking dish and bake 10 minutes (reserve the fat in the pan for the Roasted Red Potatoes). Flip the roulade and continue to bake until the internal temperature registers 150 degrees F, about 10 minutes more. Let rest for 5 minutes, then remove the string. Slice and serve with Roasted Red Potatoes.
• Preheat the oven to 375 degrees F.
• Put the potatoes in a large bowl along with the fat from searing the roulade. Add the Parmesan, garlic, rosemary and some salt; toss to coat. Spread the potatoes out on a baking sheet and bake until tender, 20 to 25 minutes.

PORK ROULADE WITH PESTO FILLING

Steps:

• Mix lemon juice and 1 tablespoon oil. Place the meat in the lemon oil marinade and refrigerate overnight.
• Preheat the oven to 200°C (approximately 400°F). Peel the sweet potatoes and cut into wedges. Grease a small baking dish with 2 tablespoons olive oil and add sweet potatoes. Season with salt and pepper. Sprinkle plenty of fresh sage leaves on top. Bake in hot oven until crispy, for 30-35 minutes, watching carefully to avoid burning.
• In the meantime, lift the meat from the marinade, pat dry and pound a little flat. Season with salt and pepper.
• Peel garlic. Rinse the parsley and basil, spin dry, pluck off the leaves and chop in a food processor with garlic, pine nuts and a pinch of salt. Gradually add cheese and process to a uniform paste. Finally, slowly blend in 2 tablespoons olive oil until creamy. If the paste is too dry, then add another tablespoon of oil. When the paste is spreadable and not thin, it is just right.
• Spread pesto on the meat (leftover pesto can also be used for another purpose), leaving a small margin. Roll tightly and tie with kitchen twine.
• Heat 2 tablespoons olive oil in a large pan with a lid. Fry the roll in the oil on all sides over high heat. Reduce heat, cover and cook over medium heat for 10-15 minutes. Serve pork roll with the potatoes.

MUSHROOM-STUFFED PORK ROULADE

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Stir and continue cooking, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add another 1 tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool.
• Meanwhile, combine the parsley, chopped thyme and rosemary, 3 tablespoons olive oil and a pinch each of salt and pepper in a small bowl; set aside.
• Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Reroll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper.
• Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Continue to cook, turning, until browned all over, 1 to 2 more minutes. Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135 degrees F, 1 hour to 1 hour 15 minutes. Remove the pork on the rack to a cutting board, tent with foil and let rest 30 minutes.
• Meanwhile, skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat. Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, 1 minute. Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat to a simmer and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve.
• Place the pork on a cutting board and remove the twine; cut into 1/2-inch-thick slices. Transfer to a platter and serve with the sauce.

PULLED PORK PESTO SANDWICH

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine kosher salt, 1/4 cup black pepper, 1/4 cup Italian seasoning, rosemary, granulated garlic, granulated onion, 1 tablespoon red pepper flakes, and lemon pepper together in a bowl.
• Place pork shoulder in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine vinegar, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, and 4 crushed garlic cloves into the bottom of the roasting pan.
• Cover pan tightly with heavy-duty aluminum foil and roast pork in the preheated oven until tender and a thermometer inserted reaches 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board and allow to cool slightly before pulling. Using two forks, shred the pork shoulder into bite-size pieces. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
• Increase oven temperature to 500 degrees F (260 degrees C).
• Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat; cook and stir goat horn peppers, red bell pepper, onion, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper in the hot oil until onion softens and begins to turn golden, about 12 minutes.
• Stir in mushrooms, garlic basil spread, and Marsala wine and cook until wine has reduced and mushrooms have softened, about 5 minutes. Mix pulled pork and pesto sauce into vegetables and heat through, about 10 minutes. Spoon pork mixture into hoagie buns and top each with 1/2 cup mozzarella cheese.
• Place sandwiches onto a baking sheet and bake in the hot oven until cheese is melted and bread is toasted, about 5 minutes. Top with cherry tomatoes and basil.

BACON-WRAPPED PESTO PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Arrange bacon strips lengthwise in a foil-lined 15x10x1-in. pan, overlapping slightly., Cut tenderloin lengthwise through the center to within 1/2 in. of bottom. Open tenderloin flat; pound with a meat mallet to 1/2-in. thickness. Place tenderloin on center of bacon, perpendicular to strips., Sprinkle pepper over pork. Spread with pesto; layer with cheese and spinach. Close tenderloin; wrap with bacon, overlapping ends. Tie with kitchen string at 3-in. intervals. Secure ends with toothpicks., In a 12-in. skillet, brown roast on all sides, about 8 minutes. Return to baking pan; roast in oven until a thermometer inserted in pork reads 145°, 17-20 minutes. Remove string and toothpicks; let stand 5 minutes before slicing.

PESTO PORK

Steps:

• Cut pork loin into 1/2-inch slices.
• Place flour in a shallow dish.
• Season pork medallions with salt and pepper, then place in flour and coat evenly on both sides.
• Melt 2 tablespoons butter in a large skillet over medium-high heat.
• Add pork and cook in batches for 2-4 minutes per side, or until golden, adding more butter as needed.
• Remove pork to a covered platter to keep warm.
• Add cream and pesto to skillet; mix well.
• Add tomatoes and cook 3-5 minutes, or until thoroughly heated.
• Pour over pork medallions and serve.