Pork Roulade With Broccoli Rabe And Sausage Stuffing And Mustard Mashed Potatoes Recipes

STUFFING STUFFED PORK ROAST - PORK ROULADE

Steps:

• Adjust the oven rack to the lower-middle position and heat oven to 325°Line a large rimmed baking sheet with aluminum foil and set a V-rack wire rack inside. Spray the rack with nonstick cooking spray.
• Butterfly the pork loin roast or ask your butcher to do this for you.
• Use paper towels to pat the pork dry and rub it on all sides with salt and sugar. Place the roast in a zipper-lock bag and refrigerate 1-4 hours.
• In a large skillet, cook the sausage and bacon until the sausage has browned, the bacon is cooked through but not crispy. Transfer the meat to a paper towel-lined plate reserving 2 tablespoons of the rendered fat in the skillet.
• Add the onion, celery and apple to the skillet. Season with salt and pepper and cook until the onion, celery and apple are tender. Add the minced garlic and remove the skillet from the heat. Pour the onion mixture into a large mixing bowl and wipe out the skillet.
• Add the reserved sausage/bacon mixture to the onion mixture, in the bowl, and stir well.
• While the above cooks, place the bread, sage, rosemary and thyme in the bowl of a food processor and pulse the mixture into coarse crumbs.
• Set the skillet over medium heat and add the butter. When the butter melts, add the coarse breadcrumb mixture and stir until the breadcrumbs are lightly toasted, about 3 minutes (do not allow the breadcrumbs to burn). Add the breadcrumb mixture to the sausage/onion mixture and stir well. Set aside.
• Remove the pork from the bag and set it in a second large baking tray. Pat it dry with paper towels and arrange it, fat cap down, on the tray.
• Cover the pork with the sausage/onion stuffing, leaving a ½-inch border on all sides.
• Cut 7 (10-inch) pieces of kitchen twine and set them next to the work area.
• Roll the pork tightly and tie it at 1-inch intervals along the length of the roast. Season it, on all sides, with kosher salt and black pepper.
• Heat the large skillet over medium heat and add 2 tablespoons oil.
• Place the roast in the skillet and brown on all sides (about 3 minutes per side).
• Set the roast in the V-rack wire rack on the rimmed baking sheet, fat side up, and set it in the oven. Pour the chicken stock under the roast in the bottom of the baking sheet.
• Roast the pork 50-60 minutes or until the thickest, middle part of the pork registers 145°F on a meat thermometer. Remove the roast from the oven, tent loosely with foil, and let it rest 10-20 minutes before slicing. Remove the kitchen twine before slicing.
• If desired and if there is enough, pour any rendered juices from the bottom of the pan through a mesh strainer and serve alongside the roast.
• Enjoy!

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.

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.

ITALIAN PORK SANDWICH WITH BROCCOLI RABE AND SHARP PROVOLONE

Steps:

• Preheat the oven to 400 degrees F and a grill pan over medium-high heat.
• Sprinkle the pork tenderloin generously with salt. Coat the preheated grill pan with oil. Sear the tenderloin on all sides until golden brown and internal temperature reaches 145 F, about 10 minutes. Remove from heat and allow to rest for 5 to 7 minutes. Cut into 1/4-inch-thick slices.
• Toast the rolls, cut side-down, on the grill pan allowing the bread to crisp up and soak up the flavor from the pork. Remove from heat and set aside.
• Meanwhile, whisk together the mayonnaise, Parmesan, Calabrian chiles and vinegar in a small bowl.
• Bring a large pot of salted water to a boil. Fill a large bowl with salted water and ice. Add the broccoli rabe to the boiling water and cook until just tender, about 1 minute. Remove from boiling water and drop immediately into the ice bath. Once cool, remove, drain and roughly chop.
• Coat a large skillet with oil and heat. Add the garlic and cook, stirring, until just soft, about 1 minute. Add the broccoli rabe, season with salt and saute until heated through.
• Build the sandwiches: Spread the mayonnaise-chile mixture on the toasted sides of a roll. Top the bottom of the roll with half the pork, broccoli rabe and provolone cheese. Top with top piece of the roll and transfer to a baking tray. Build the second sandwich with the remaining ingredients. Bake just until cheese melts, about 3 minutes.
• Slice each sandwich in half and serve!