Roast Stuffed Pork Loin with Garlic Jus - Chef Michael Stephans, Chairman, Culinary Arts Program, Ivy Tech State College.

Easily the most popular dish Chef Stephans prepared during the pork cooking class was this roast pork roulade.  The pork took on a symphony of flavors from the pesto, sausage stuffing and sauce.  This is a recipe you should definitely add to your repertoire.

Ingredients:

2 lb. pork line, boneless, trimmed
Salt and pepper to taste 
12" X 12" piece of caul fat (optional)
2 oz. onion, diced
1 oz. celery, diced
1 oz. carrot, diced
2 oz. tomato paste
1 clove garlic, minced

Stuffing:

6 oz. ground pork
6 oz. bulk Italian sausage, mild
3/4 cup bread crumbs, white
1 1/2 oz. heavy cream
1 large egg, beaten

Dry Pesto:

1/4 cup fresh basil, chopped
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
1/2 cup Pecorino Romano cheese, grated

Preheat oven to 350 degrees.  Combine stuffing ingredients and set aside.  Combine pesto ingredients and set aside.

Butterfly the pork loin and pound with a meat mallet.  Spread pesto over pork then spread the stuffing mixture over the pesto.  Roll the pork loin "jelly roll" style, wrap in caul fat and tie with butcher's twine.  Season roulade with salt and pepper.

Roast pork loin at 350 degrees until internal temperature reaches 150 degrees.  Remove pork from roasting pan and allow it to rest before cutting.

Add onion, carrot and celery to the roasting pan and brown over a medium flame, add tomato paste and brown further.  Add garlic, bay leaf and stock and simmer for about 20 minutes or until reduced by 1/3.  Strain and season with salt and pepper.

Serve by placing 2 oz. of the garlic jus on the place and arranging slices of the pork loin on the plate.  Serves 6.

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