Chef Rebecca Dinnan was in the NBC 25 Today studio Monday morning showing us how to make Stuffed Pork Roulade.
She says it's a good alternative for your typical Easter meal consisting of ham.
Chef Becca paired the meal with mashed sweet potatoes and vegetables.
See the recipe below:
Yields: 8 to 10 one inch slices
1- 4 to 5 lb. boneless pork loin, cut down the middle and pounded out
8 oz. spinach
8 oz. Asiago cheese
3.5 oz. sun-dried tomatoes
Small bunch of thyme
2 sprigs rosemary
First, finely chop the spinach and tomatoes. Take the thyme and rosemary off the stems and mince. Mix the spinach, tomatoes, Asiago cheese, thyme and rosemary together. Add just enough olive oil to moisten the mixture into a paste.
Next, spread the mixture onto the prepared pork loin. Roll the loin to make a pin-wheel effect. Tie the loin with butcher??s twine to hold together while roasting. Put the roll in a roaster without the rack with a little bit of water in the bottom of the pan. Cover with foil, and bake at 350 degrees for about 1 1/4 hours or until internal temperature reaches 165 degrees. Remove from the oven and let rest. Tip: For more even browning, you can either brown in a saut pan before roasting or broil the roll right at the very end of roasting.
Now, for the sides. I??ve chosen smashed sweet potatoes seasoned with butter and cinnamon brown sugar for the starch. For the veggies, a beautiful color wheel of broccoli, red pepper, and julienned carrots sauted with olive oil, minced garlic, and salt and pepper.
For dessert, a few basic ingredients can go a long way. Take store-bought butter pound cake. Slice in 1inch thick slices. Tip: Slice while still half frozen to ensure even pieces. Take each slice and cut in half to make 2 triangles. Place the cake on a plate so as one piece is flat on the plate, and the other is standing up. Spoon over the cake mango honey compote which consists of boiling chopped mangos, 1 tbsp. honey, and a large can of mandarin oranges with the juice until it is thickened. Then, drizzle strawberry sauce through the mango for color and flavor, and garnish with a strawberry fan.