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- Rolled pork "spirals" filled with broccoli, mushroom, and red pepper
- Jack Fox
Serves/Makes:2 or more
- 1 whole pork filet or tenderloin
- 1/2 cup (125 ml) diced onion
- 1/2 cup (125 ml) diced sweet red pepper
- 1/2 cup (125 ml) diced broccoli (stalks only)
- 1/2 cup (125 ml) diced broccoli florets
- 1 cup (225 ml) diced white or baby bella mushrooms
- 1 pinch of dried sweet basil
- 1 tsp (5 ml). coarse ground black pepper
- 5 tbsp (70 ml). hot pepper oil (a 50/50 mix of light olive oil and canola oil, with 2 dried serrano peppers may be substituted)
- 1 egg white
- 1 tbsp (15 ml). grated parmesan or romano cheese
- 2 tbsp (30 ml). bread crumbs
- Preparing the pork:
- Trim most of the fat from the filet(s).
- With a sharp knife, slice the filet lengthwise, but do not cut through.
- Lay the filet open (butterfly) on a sheet of wax paper or plastic, then place another sheet on top.
- Take a flat mallet and pound the meat from the center outward.
- Try to get a consistent thickness of 1/4" or slightly less.
- The filet should end up about 11 X 7".
- Fold in the narrow ends and try to make the meat rectangular.
- Remove the top wax paper and set meat aside.
- Preparing the filling:
- In a large skillet, heat 4 tbsp (60 ml) of hot pepper oil. (If using olive oil/canola mix, add serrano peppers to the oil, but remove just prior to adding vegetables).
- Add onions, sweet red pepper, and broccoli stalks.
- Lightly sautee for a few minutes, then add florets and mushrooms.
- Season with salt and pepper to taste.
- Sautee for a minute longer, then remove from heat.
- In a large mixing bowl, slightly beat egg white.
- Add vegetable mixture to the bowl, along with basil, parmesan cheese, and bread crumbs.
- Mix well.
- Preparing the roll:
- Spread the vegetable mixture evenly over the pork.
- Begin the roll up from a short side, using the wax paper to hold the roll firm.
- Carefully tie the roll with 100% cotton string, approximately every inch and a half.
- Place the roll on a rack in a shallow baking pan.
- Drizzle the last tsp. or two of the hot oil over the roll, then season with coarse ground pepper.
- Bake at 325 degrees (175 C.) until internal temperature is 160 degrees (70 C.) to 165 degrees (70 C.), about 35 to 40 minutes.
- Remove roll from oven and wrap in foil for about 10 minutes before serving.
- This will allow the internal temperature to "coast up" to 170 degrees (80 C.) without causing the meat to dry out.
- This is an excellent main course for two or three people. It starts with a 12-14 oz. whole pork tenderoin (filet only). I usually purchase the pork filets from Sam's Club in the fresh meats section. They package the filets two to a roll, two rolls per package. The following recipe is for one filet, but I will normally prepare two filet rolls, and freeze one for later. If preparing two filets or more, adjust filling mixture proportionately.
Although there are numerous options for side dishes for this meal, we normally have it with baked red skin potatoes and steamed asparagus. This makes for a very nutritious and relatively low calorie meal that very few will be able to pass up. For those who prefer, a thin mushroom gravy can be added to tie all the parts together. Buon appetit
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