Thursday, May 15, 2014

Stuffed Pork Roast

3 tbsp Extra Virgin Olive Oil
3 tbsp Vegetable Oil
1 Pork Roast - About 2 1/2 - 3 lb - Butterflied
1 tsp Salt
1 tsp Pepper
1 tsp Onion Powder
2 tbsp Dijon Mustard
5 Garlic Cloves - Finely Diced
3 oz. Thinly Sliced Speck Proscuitto
1 Bunch Rapini - Blanched in Salted Water for about 5 minutes.
1 1/2 Roasted Red Peppers - I grilled mine
4 oz. Goat Cheese - Crumbled
1 tbsp Poultry Seasoning
1/2 Cup Hot Water

After you butterfly the roast, season with salt, pepper and onion powder.  Coat the roast with the dijon mustard and sprinkle the garlic over evenly.  Layer the proscuitto, rapini, pepper and goat cheese evenly along the roast.  Roll up the roast and use string to tie it closed then generously sprinkle with poultry seasoning.

Heat oven to 375 degrees.  In a skillet ( I use cast iron) that can go in the oven, over med/high heat, heat the oil.  Brown the roast on all sides and the ends.  Add the water and transfer to the oven for 35 minutes or until the internal temp reads 145 degrees.  Let rest 10-15 minutes before carving.

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