Pork Involtino
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
58
Spice
53
Sweetness
49
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Chicken Stock2 cups
Plain Breadcrumbs2 cup
Grated Parmesan4
Eggs1 small
Shallot (finely diced)2 tbsps
Unsalted Butter (cold)Directions:
1
Special equipment: butcher's twine For the stuffing and pork: Preheat the oven to 350 degrees F
2
Coat a large saute pan with olive oil and heat through
3
Add the sausage and cook until brown, breaking it up into pieces with the back of a spoon, about 5 minutes
4
Add the onions, sprinkle with salt and cook until the onions are softened and slightly brown, about 2 minutes
5
Add a few tablespoons of the chicken stock if needed to help deglaze the pan
6
Stir in the sage and apples, and continue to cook for an additional minute
7
Remove from the heat and transfer to a mixing bowl to cool
8
While the filling cools down, carefully slice through the pork chops to open the thickest part like a book
9
Place each pork chop in between plastic wrap and pound lightly with the toothy side of a meat mallet, then the smooth side, to flatten and even out the pork
10
Set aside
11
Stir the breadcrumbs, Parmesan, 1/4 cup of the chicken stock and the eggs into the sausage mixture
12
Adjust the seasoning if needed
13
Lay one of the pieces of caul fat out on a large, flat work surface
14
Lay 3 to 4 slices of prosciutto in the middle in a single layer
15
Arrange one pork chop on top
16
Lay some of the stuffing mix on the pork and roll it up, creating a neat even log
17
Wrap the caul fat in an even layer around the pork log, being sure to wrap around the open ends, to create a smooth even log
18
Tie with butcher's twine to secure
19
Repeat with the additional caul, prosciutto, pork and stuffing
20
In a large saute pan, coat the bottom of the pan with olive oil
21
Bring up to medium-high heat
22
Place one of the involtini into the pan and sear until brown on all sides
23
Remove from the pan, blot on paper towels and transfer to a baking sheet
24
Cook the second in the same manner (be sure to keep the saute pan for the sauce)
25
Put the involtini in the oven and bake until cooked through, 5 to 7 minutes
26
For the pan sauce: While the involtini are baking, add a few drops of chicken stock to deglaze the saute pan from the seared meat
27
Add the apples and shallots, sprinkle with salt and cook for 3 to 4 minutes
28
Remove the pan from the heat, add the apple brandy and then set it over medium-high heat
29
Reduce the brandy by half
30
Add half the chicken stock and the sage, season with salt and bring it to a boil
31
When the stock has reduced by half, add the remaining stock and reduce by half again
32
Remove the sage leaf and stir in the butter
33
Taste and adjust the seasoning if needed
34
Allow the meat to rest before slicing
35
Serve with the pan sauce and garnish with sliced chives