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Thursday, 31 May 2018

Italian Stuffed Roast Pork ... a special dish !


If you may have a family, or friends, gathering coming up soon, then this recipe suggestion by Lucy Jessop at Sainsbury's Magazine could be just what you need ...
It's Italian stuffed roast pork and I'm sure that your family/friends will love it!

Ingredients
Serves Six
2 tbsp. olive oil
1 medium leek, white part only, finely chopped
2 (Sicilian-inspired) pork sausages
10 sage leaves, finely chopped
20 g breadcrumbs
20 g blanched almonds, chopped
1 tsp fennel seeds, crushed
zest and juice of 1 lemon
1.5 kg boneless loin of pork, skin scored, at room temperature
2 tsp sea salt
3 fennel bulbs, quartered and sliced, fronds reserved
100 g cubetti di pancetta
200 g kale

Method
1. Preheat the oven to 220°C, fan 200°C, gas 7. Heat 1 tablespoon of the oil in a frying pan; add the leeks and cook for 8-10 minutes until soft; transfer to a bowl. Squeeze the sausage-meat from their skins and add to the leeks. Add the sage, breadcrumbs, almonds, half the fennel seeds and the lemon zest. Season and mix well.
2. Remove any string from the pork and unroll, skin-side down, on a clean board. Using a sharp knife, cut into the meat horizontally about two-thirds of the way along (but not all the way through), keeping your knife parallel to the board, to make a pocket. Open the meat out like a book and spread the stuffing into the opened-out joint, leaving a 2cm border. Roll up tightly; tie with string.
3. Weigh to calculate the cooking time (see step 4); transfer to a roasting tin. Rub the skin with 1 teaspoon of the oil. Mix the remaining fennel seeds with the sea salt and spread over the scored skin. Roast in the preheated oven for 20 minutes.
4. Meanwhile, in a bowl, toss the fennel with the remaining olive oil and the pancetta; season with black pepper. After 20 minutes, remove the pork from the oven and scatter the fennel mixture into the tin. Reduce the temperature to 160°C, fan 140°C, gas 3; return to the oven for 1 hour 30 minutes (or 25 minutes per 500g) until cooked through. Transfer the pork to a board, cover and leave to rest for at least 20 minutes.
5. Meanwhile, cook the kale in boiling water for 3-4 minutes until tender; drain and add to the tin with the fennel. Toss together, add the fennel fronds and lemon juice and season. Serve with the pork.

Tip:
You can stuff the pork up to a few hours ahead; chill. Return to room temperature before roasting.


Hope you may enjoy this special dish soon ...
Happy cooking - Cottura felice !

If you are looking for a low carb dessert, how about this one.



Crunchy Berry Mousse 
this simple low carb dessert is just delightful.
It's one that the whole family (and friends) can sit down and enjoy.
The combination of berries, cream and pecan nuts with a touch of citrus ... delicious, more details here

A variety of recipe ideas are in this blog, and not all may be suitable for you, if you may have any food allergies, or underlying health issues please take these into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

22 comments:

Jan (JFM) said...

Delicious and delightful...making me hungry!
Have a lovely day Jan 💮

Tom said...

...now doesn't that look good.

Catarina said...

The pork looks so good and I am sure it is delicous.
For simplicity reasons... I will choose the crunchy berry mousse.
: )

eileeninmd said...

Hello,

The roast pork sounds delicious. I would like to try the berry mousse. Thanks for sharing.
Happy Thursday, enjoy your day!

Amy Purdy said...

That roast looks so delicious! The dessert too. Yum!

happyone said...

The roast sure looks good as well as the dessert.

William Kendall said...

Both look delicious!

Jo said...

My mouth's watering looking at that pork, and the dessert too. Perfect as we're into berry season.

Sandra Cox said...

What mouthwatering presentations.
Have a great one, Jan:)

Chris Lally said...

Sounds like a winning combination, Jan!

Elephant's Child said...

Himself would love that pork dish - and fennel is a wonderful addition.

Mary Kirkland said...

The dinner and dessert looks so good.

Out on the prairie said...

I love the flavors and the use of almonds in it also

Christine said...

Mmmm...lovely roast, and dessert

Denise inVA said...

Oh yum, this looks like a delicious meal. Thanks Jan!

Bleubeard and Elizabeth said...

I can't believe how long it's been since I visited, Jan. I guess the outdoor yard work has taken its toll on my computer time. I'll take the mousse and you can eat the pork!

On a side note, I was happy to read about your deputy Labour Leader and his new fight to stamp out obesity. Good for him and good for his weight loss, too.

sage said...

That looks good!

Margaret-whiteangel said...

It looks delicious and easy to do..

Linda said...

Looks really good!

sandy said...

That crunch berry mousse looks great!

Magic Love Crow said...

Jan, thank you for this amazing post! Great yummy recipes! Thank you, again! Big Hugs!

Lee said...

Yum! I can taste that crackling!!!

(And the armoma of my beef curry is infiltrating my cabin as I type)!!! :)