Pork Roulade Genoa

Learn how to butterfly a pork loin roast - its easy once you've done it.  And it lends so much drama to an otherwise humble piece of meat. You can stuff it with almost anything you have on hand - sautéed onions or moistened croutons or sautéed greens - you name it. Just make sure you have clean butcher twine on hand before you try this!

3-1/2 to 4 lb pork loin roast (on the larger side)

3 cloves garlic, minced through a press

2 Tbsp fresh thyme leaves, minced

8 oz jarred roasted red peppers

2-3 oz fresh baby spinach leaves

9 thin slices Genoa salami

1 tsp herbs de Provence (or Italian herbs)

Roasting veggies:

1 small yellow sweet onion, sliced

6 small sweet mini-peppers - 2 red, 2 orange, 2 yellow, thinly sliced

2 cups oil marinated artichoke hearts, slightly drained (I used Kirkland from COSTCO), but Trader Joe’s grilled roasted hearts are superb for this!

1 Tbsp small capers

Preheat to 400F.  Now carefully butterfly your pork loin roast - watch many online videos to learn - but use a REALLY sharp knife! I also pound the butterflied roast down to make sure I have a flat even layer.

Scatter garlic and thyme all over the butterflied roast.  Then lay the roasted red peppers in three staggered lines.

Then repeat with alternating lines of spinach.

Now layer the salami over the spinach leaves.

  Carefully roll up the roast and tie well with butcher twine and place in a well oiled roasting pan.

Season well with salt and pepper and herbs de Provence.

Bake until the roast reads 80F inside (about 20 minutes).  Toss the veggies together in a bowl - the oil from the artichokes should be enough to moisten them - if not add a dash more oil. Then assemble the veggies all about the  roast.  Return to oven and roast another 15-20 mins, or until the internal temperature reaches 140F - approaching medium according to the FDA.  

When the roast achieves 140F, remove from oven.

Cover with aluminum foil on a cutting board.  At this point the veggies should be softened and roasted. If they need a bit more time, return them to the oven while the roast rests on the cutting board. Allow the roast to rest and achieve 150F internal temperature - medium according to the FDA. Spoon the veggies into a serving bowl using a slotted spoon, leaving sauce behind.

Now cut the string and slice the roast. Moisten the sliced roast with the reserved sauce. Serve with the roasted veggies and any other favorite sides.

Serves 6-8.

Cook's Note:  You can use ham or Prosciutto instead of salami.  Sequestered in place because of COVID-19 I only happened to have salami - and it turned out absolutely delicious!