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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 1 boneless center cut pork loin roast, about 3 pounds (make sure loin is one piece, not two tied together)
- Salt and freshly ground pepper
- 6 ounces (about 3/4 cup), fromage blanc (or use ricotta)
- 3 cloves garlic, minced
- 1 tablespoon plus 1 teaspoon finely grated lemon zest
- 3 tablespoons olive oil
- 6 ounces broccoli rabe, stems trimmed, bunches separated into individual long strands (or use baby broccoli, chard, or kale)
- 1/4 teaspoon crushed red pepper flakes
- 3 ounces prosciutto, sliced paper-thin
- Kitchen string
Method
- Butterfly the pork: Place the roast on your work surface with one long side facing you.
- Using a sharp knife, make a horizontal cut in the roast lengthwise one-third down from the top and all the way from end to end.
- Do not cut all the way through to the other side; cut only to within 1/2 inch of the other side.
- You have just created a flap like the cover of a book.
- Open that flap.
- To make the next cut, press the flat side of your knife against the inside of that flap.
- Using the tip of the knife, make a 2-inch downward cut along the entire length of the roast.
- Now place your knife, blade down, into the cut you have just made.
- Create your second book cover by cutting back through the remaining thick part of the meat with a horizontal cut just like the first cut you made, to within 1/2 inch of the side.
- Open that flap.
- You should have one flat piece of meat about 1 inch thick.
- Place plastic wrap or butcher paper over the meat and gently pound it with a meat pounder or other heavy object such as canned tomatoes, to a thickness of about 1/2 inch.
- The meat should be one relatively flat piece.
- If it does not lay flat, make small cuts in the thickest parts; this will help.
- Salt and pepper both sides of the meat.
- Cover and refrigerate for at least 1 hour and up to 8 hours.
- Prepare the cheese mixture: In a small bowl, mix together the fromage blanc, garlic, and lemon zest.
- Set aside.
- (You can make this up to 24 hours ahead of time.
- Cover and refrigerate.)
- To prepare the broccoli rabe: Heat 1 tablespoon of the oil in a large saute pan over medium heat.
- Add the broccoli rabe, cover and cook, stirring occasionally, until it is tender but still firm to the bite, about 10 minutes (if it is sticking to the pan, add a little water).
- Add the pepper flakes and salt to taste.
- Set aside to cool.
- Preheat the oven to 375F.
- To assemble: Place the roast on your work surface with one long side closest to you.
- Lay the slices of prosciutto on the meat to cover most of the surface.
- Carefully spread the fromage blanc mixture over the prosciutto, leaving a 1-inch border around the roast.
- Lay the broccoli rabe lengthwise down the center of the cheese mixture.
- Starting at the side of the meat closest to you, gently roll the meat away from you to enclose the filling.
- Using kitchen string, tie the roast about every 1 1/2-inches to make sure it stays closed.
- (Note: If the meat is quite difficult to roll, simply remove 1 or 2 stems of the broccoli rabe.)
- In an ovenproof saute pan large enough to hold the meat, warm the remaining 2 tablespoons oil over medium-high heat.
- Add the roast and, using tongs, turn constantly to brown it evenly on all sides.
- This will take about 10 minutes.
- Once the outside of the meat is light brown, transfer the pan to the oven.
- Cook for 40 to 45 minutes or until the meat measures between 148F and 153F on a meat thermometer and the meat feels firm but not stiff.
- Remove the meat from the oven, and let it rest for about 10 minutes.
- Slice and serve.
