We use a lot of pork in our house. It starts early in the year with making fresh sausages and then continues as it’s the centre of special occasions and simple meals. Pork roasts are a wonderful dish to feed a crowd. They are lean and soak up all the flavour they are given. Having visited many pork farms, I often think that I would have liked to be a pork farmer, but for now I am happy to support local farmers. I will stick to cooking!
- 2 Tbsp (30 mL) extra virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 oz (125 g) prosciutto, finely chopped
- 2 tsp (10 mL) dried oregano
- 1 cup (250 mL) chopped roasted red peppers *
- ½ cup (125 mL) fresh bread crumbs
- 2 Tbsp (30 mL) chopped fresh Italian parsley
- ½ tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 2lb (1 kg) boneless centre cut pork roast
- 2 Tbsp (30 mL) Dijon mustard
- * You can buy roasted red peppers in jars or roast your own
- IN A SKILLET, heat oil over medium-high heat and cook onion, garlic, prosciutto and oregano for about 5 minutes or until onions are softened and prosciutto is crisp.
- Add peppers, bread crumbs, parsley, salt and pepper.
- Remove from heat and set aside.
- Preheat oven to 325°F (160°C).
- Using a sharp chef’s knife, start cutting pork loin lengthwise in a spiral fashion to “unroll” the loin until you end up with 1 long rectangle piece.
- Using a meat mallet, pound out pork to an even thickness.
- Spread with mustard and the prepared filling, leaving a 1 inch (2.5 cm) border at 1 short end.
- From other end start rolling up pork loin, as if it were a jelly roll.
- Using kitchen string, tie the pork loin to secure at 2-inch (5 cm) intervals.
- Place in roasting pan and roast in oven for about 1 hour or until a meat thermometer registers 155°F (70°C).
- Let stand for 10 minutes before slicing.
