Watch Feast TV host Cat Neville make this recipe from start to finish in our Meet Meats episode. Get the ingredients for this month's recipe at Whole Foods Market's Town & Country, Galleria and Central West End locations. Whole Foods' 365 Everyday Value® brand includes natural and organic pantry essentials and everyday items at affordable prices.
‘Nduja-Stuffed Pork Roulade
The ‘nduja gives this stuffed pork loin a spicy, rich flavor. If you don’t have ‘nduja, you could substitute sautéed mushrooms, sautéed apples or keep it simple with just the onions and spinach. If you don’t use the ‘nduja, generously season the inside of the pork before you add the stuffing. Pair this dish with a spicy, rich wine like Stone Hill Winery’s Norton.
Serves | 8 |
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 1 lb boneless pork loin
- ¼ to ½ cup ‘nduja
- fresh spinach
- kitchen twine
- sea salt and freshly ground black pepper
- 1 box chicken stock
- olive oil
- mashed potatoes (to serve)
| Preparation | Preheat oven to 375°F.
In a sauté pan, sauté onion and garlic until translucent. Set aside to cool.
Butterfly loin, open it like a book and apply a layer of ‘nduja to exposed interior, leaving about ½-inch around the perimeter of loin. Spread onion and garlic on top and then add a layer of spinach. Roll loin so seam ends up down and the fat side is up, then lightly score fat. Tie roast with twine and season with salt and pepper.
Heat an ovenproof skillet to medium high. Add oil, then add stuffed loin, browning on all sides. Place skillet in oven and roast 45 to 60 minutes, until internal temperature reaches 160°F. Remove from oven and place loin on a platter to rest for 10 minutes. Place pan used for roasting pork on medium heat and pour in a couple cups chicken stock; allow stock to simmer, scraping browned bits off pan, and reduce pan sauce until it reaches desired consistency.
Slice pork roulade and serve with mashed potatoes, spooning pan sauce over top.