Italian Market Pork Loin
Provided: Executive Chef Justin Weathers of Cescaphe Event Group
Ingredients:
1 whole pork loin, trimmed of excess fat
1 bunch of broccoli rabe, trimmed
2 whole roasted peppers, peeled and seeded
2 oz. Prosciutto De Parma, thinly sliced
3 oz. Sharp Provolone, sliced
3 cloves garlic, minced
Salt and Pepper to taste
Directions:
Butterfly pork loin out and place between two layers of plastic wrap. Pound out until about one inch thick. Season the pounded side with garlic, salt, and pepper.
Blanch broccoli rabe in 2 gallons of salted boiling for three minutes. To stop cooking and to preserve the bright green color, shock the broccoli rabe in an ice water bath.
Roast peppers under the broiler until the skin blisters, put in mixing bowl and cover with saran wrap for ten minutes. This makes it easy to rub the skin off and remove the seeds.
Leaving the pork on the layer of plastic wrap, first lay the Prosciutto di Parma in a layer across the pork.
Next layer the sharp provolone across the edge of the loin closest to you, leaving a one inch lip to start the rolling.
Over the top of the cheese, place the roasted peppers.
Finish the stuffing with the broccoli rabe, with all ingredients making a nice line long ways across the pork, make sure there is a one inch lip on each side.
Roll the pork with the plastic wrap nice and tight.
Tie the pork with butcher string using a slip knot, start in the middle and repeat moving down the loin one inch each way.
Sear the pork loin in a hot roasting pan with olive oil until lightly browned.
Cook in a 300 degree oven on a rack, until a thermometer reads 150 degrees.
Rest for 10 minutes in a warm area, remove butcher twine, and slice into one inch slices.
Remove strings and slice.
