Sicilian Stuffed Pork Rolls Recipes

Steps:

• In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
• Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.

Steps:

• 1. Saute the garlic & shallots in the 3 tablespoons olive oil until translucent. Add the italian sausage, breaking it up as it cooks. When the sausage is cooked all the way through, add the basil & pine nuts. Mix the ingredients well & set aside.
• 2. Preheat the oven to 350 degrees F.
• 3. Lay the roast on work surface with the inside facing up and spread the sauteed sausage mixture over the meat. Cover with the blanched & shocked spinach, then sprinkle the spinach with the Fontina. Season with salt & pepper *To blanch the spinach submerge in boiling water for 1 minute then take out with slotted spoon & immediately submerge in ice water to shock the spinach & keep the bright green color.
• 4. Starting with one of the long sides, roll up the roast like a jelly roll and tie with the pieces of twine at 2-inch intervals, until it is firmly rolled.
• 5. Place the roast, seam side down, in a roasting pan & sprinkle with 2 tablespoons salt, 2 tablespoons black pepper, the basil, garlic, and red pepper flakes. Drizzle the olive oil over the whole roast. Bake for about 1 hour, or until the pork has formed a crust over the top and the internal temperature is between 160 & 170 degrees F. Let the roast sit for 5 minutes, then cut the twine with a sharp knife or scissors & carve the roast.
• 6. Notes: While letting the roast sit, pour off the fat from the roasting pan & deglaze with 1/4 cup white wine (only wine you would drink) or water or broth. Put the roasting pan over low heat & start scraping up all the browned bits into the wine & cooking juices. Mix 1 teaspoon of cornstarch with 2 tablespoons of water & whisk into the simmering liquid. Taste for seasoning & serve with the pork roast. If you really like the taste of fresh herbs, such as rosemary & thyme, tuck a sprig of one or more under the twine & let the flavor seep into the meat while it cooks.

Steps:

• For Stuffing.
• Combine all ingredients except pork in small bowl.
• Cut pork across grain into about 12 3/8-inch slices.
• Pound pork slices between sheets of waxed paper to 1/8-inch thickness.
• Spread 1 tablespoon stuffing down center of each slice, leaving 1/2-inch border.
• Fold long sides over stuffing.
• Starting at 1 short end, roll each slice up jelly roll fashion;tie rolls once in each direction with string.
• For Sauce.
• Pat salt pork dry;saute in heavy large skillet over medium-low heat until pork renders most of fat and turns golden, about 10 minutes.
• Remove with slotted spoon.
• Increase heat to medium.
• Pat pork rolls dry and brown (do not crowd) on 1 side.
• Turn pork, add onion to skillet and brown pork on all sides.
• Stir in parsley and garlic;saute until soft, about 2 minutes.
• Add red wine, Marsala,basil,oregano and mint.
• Simmer until sauce is reduced to glaze, about 10 minutes, stirring occasionally.
• Sprinkle pork lightly with salt and pepper.
• Add salt pork and tomatoes and bring mixture to simmer.
• Cover and cook until pork is tender, turning and basting occasionally, about 30 minutes.
• Degrease liquid.
• Transfer pork to heated platter, discarding strings;tent with foil tp keep warm.
• If necessary bring sauce to boil and reduce until thickened to saucelike consistancy.
• Taste and adjust seasoning.
• Spoon sauce over pork and serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
• Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
• Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
• Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
• Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
• Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Steps:

• Pour 1/3 cup warm water into a mixing bowl and sprinkle yeast over the top. Let stand for 10 to 15 minutes to make sure yeast is active.
• Add olive oil, semolina flour, and salt to the yeast mixture. Mix with your hand to form a relatively stiff ball of dough, adding more water if needed to bring the dough together.
• Transfer dough to a work surface and knead until smooth, about 5 minutes. Cover with the mixing bowl and let rest for 30 minutes.
• Uncover and knead the dough for another 3 or 4 minutes; divide dough into 2 portions, and shape each into smooth balls. Use damp hands to help smooth the dough out, if needed.
• Generously dust half of a kitchen towel with semolina flour and place the 2 balls of dough on top. Sprinkle more flour on top of the balls and cover with the other half of the towel. Leave to rise until the dough has almost doubled in size, about 2 hours.
• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and sprinkle with cornmeal.
• Roll each ball of dough out into a very thin circle or oval shape on a lightly floured surface.
• Combine pizza sauce and basil in a bowl. Spread with a thin layer of sauce and scatter pieces of provolone cheese every few inches, leaving a 1 inch border. Fold over the opposite edges toward the middle to form a rectangle. Press lightly to flatten slightly. Repeat sauce and cheese step.
• Fold each end toward the center to make a square shape. Spread with a thin layer of sauce and scatter pieces of cheese on just one half. Fold in half, overlapping the edge by about 1 inch. Transfer to the prepared baking sheet. Repeat filling and folding the second piece of dough.
• Bake in the preheated oven until very well browned, 16 to 18 minutes. Some spots may get charred, but this is fine and desirable, since scacce are traditionally cooked in very hot wood-fired ovens. Let rest for 15 minutes before slicing and serving.