WEEKDAYS 1e|12c|p

Salami and Provolone Stuffed Pork Loin with Sauteed Broccoli Rabe

Sara Moulton
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Servings: 8 to 10
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moderate
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2+ hr
Part 1 of 2

Try this delicious spin on a dinnertime classic from celebrity chef Sara Moulton!


  • Ingredients
  • step-by-step directions
Ingredients
Salami and Provolone Stuffed Pork Loin with Sauteed Broccoli Rabe
  • 1 tablespoon minced garlic
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons finely chopped fresh rosemary
  • 2 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 3 1/3 pound center-cut boneless pork loin roast (4 to 5 inches in diameter), trimmed, leaving a ¼-inch layer of fat if possible
  • 6 ounces thinly sliced salami or prosciutto
  • 6 ounces thinly sliced provolone or 2 cups freshly grated Parmigiano-Reggiano (about 2 ounces)
  • 2 cups roasted red peppers (cut into 1" strips)
  • For the broccoli rabe
  • 1 bunch broccoli rabe
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves of garlic
  • 1 pinch red pepper flakes
Directions
  • Butterfly the pork loin in a spiral cut: Put the loin, fat side down on a cutting board lined with plastic wrap that has been dampened with water. Find the beginning of a flap on 1 long side of the loin (where the bone was removed). Starting at the inside edge of the flap, make a long cut lengthwise down the side of the loin with a very sharp knife, stopping 1 inch from the bottom (this is the beginning of the spiral). Turn the knife parallel to the bottom of the loin and begin to cut your way inward (parallel to the bottom), keeping the thickness of meat as even as possible, using your other hand to gently lift and pull the top portion of meat away from the knife, until the loin is 1 long flat piece of meat.
  • Sprinkle water on top of the butterflied pork, cover it with a sheet of plastic wrap and pound to ½ inch thick with a smooth meat pounder or rolling pin. Remove the plastic wrap.
  • For the Marinade: combine the garlic, salt pepper, rosemary, lemon juice and olive oil in a small bowl. Rub it all over the pork, put the pork either in a bowl or a re-sealable plastic bag and chill it overnight.
  • Preheat the oven to 450 degrees F.
  • Put the pork, fat side down on a cutting board with a short end facing you. Arrange the salami or prosciutto evenly over the meat leaving a 1-inch border at the short end that is not right next to you. Either, arrange the provolone or sprinkle the Parmigiano-Reggiano evenly on top of the meat. Then, lay the strips of roasted red peppers on top of the cheese in an even layer. Then, beginning with the short end closest to you, roll up the loin tightly and turn it, seam side down, on the cutting board. Tie the roast with kitchen string at 1- inch intervals.
  • Put the pork on an oiled rack in a foil lined (to catch any cheese the comes out) roasting pan and roast in the middle of the oven for 15 minutes. Reduce the oven temperature to 325 degrees F. and roast the pork until it reaches an internal temperature of 140 degrees F, about another 25 to 30 minutes. Remove from the oven and let rest on a platter, covered loosely with foil, for 25 minutes before carving.
  • For the Broccoli Rabe: bring a large pot of salted water to a boil. Add the broccoli rabe and cook for 4 minutes. Immediately plunge into ice water. Dry the broccoli rabe.
  • Meanwhile, preheat a large sauté pan over medium heat. Add a drizzle of olive oil along with the garlic and red chili flakes. Add the blanched and dry broccoli rabe to the sauté pan and season with salt. Cook for a few minutes until tender and fragrant.
  • Tips:
    - Use a 10-inch knife to butterfly the pork.
    - Swap your fillings with your favorite cured meat and cheese!
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