Pork Roulade With Roasted Red Potatoes
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
50
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Special equipment: butcher's twine Preheat the oven to 400 degrees F
2
Butterfly the pork loin and pound it out to an even thickness of 1/2 to 3/4 inch
3
Add the broccoli rabe to a large pot of boiling water and cook until just tender, 2 to 3 minutes
4
Submerge the broccoli rabe in a bowl of ice water until cooled, then wring it out to remove as much water as possible
5
Roughly chop and add to a medium bowl
6
To the broccoli rabe, add the breadcrumbs, sausage, Parmesan and egg; stir to combine
7
Lay a large piece of caul fat out on a large, flat work surface
8
Lay about 6 prosciutto slices in the middle, slightly overlapping
9
Arrange the flattened out pork loin on top of the prosciutto
10
Set the sausage mixture on the pork loin and shape it into a neat, even log
11
Wrap 2 pieces of prosciutto around each end of the log and fold the prosciutto that's underneath up and around the pork
12
Roll the pork loin around the filling and into a log, wrapping the caul fat around it in an even layer
13
Tie with butcher's twine to secure
14
Coat a pan with olive oil and place it over medium-high heat
15
Sear the pork roulade until golden brown on all sides
16
Transfer to a baking dish and bake 10 minutes (reserve the fat in the pan for the Roasted Red Potatoes)
17
Flip the roulade and continue to bake until the internal temperature registers 150 degrees F, about 10 minutes more
18
Let rest for 5 minutes, then remove the string
19
Slice and serve with Roasted Red Potatoes
20
Preheat the oven to 375 degrees F
21
Put the potatoes in a large bowl along with the fat from searing the roulade
22
Add the Parmesan, garlic, rosemary and some salt; toss to coat
23
Spread the potatoes out on a baking sheet and bake until tender, 20 to 25 minutes