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Wednesday, December 26, 2012

Pork Roulade Marinated in Orange Juice and Herbs, Stuffed with Apples, Leek and Onions

Χρόνια Πολλά!!
Happy Boxing Day Everyone!!
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This was one of the dishes we had for Christmas lunch, yesterday.  This year instead of a turkey we had pork roulade.  
In my country, Cyprus, we usually have souvla, roast turkey and another 10 dishes for Christmas, as if this meal will be our last one :-)
The pork was very tender and the combination between the meat and the stuffing, added to the dish a smooth flavor.  It was perfect on its own. No need for a sauce.
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Pork Roulade Marinated in Orange Juice and Herbs, Stuffed with Apples, Leek an Onions
12 Portions

Ingredients
1 flat piece of pork (45cm x 35cm)
1 tbsp Greek olive oil
Salt
Pepper
Kitchen Twine

Marinade Ingredients
1 liter orange juice
3 tbsps Scotch Whisky (White Horse)
1 tbsp orange zest
1 tsp fresh oregano, chopped
1 tsp fresh thyme, chopped
1 tsp fresh curry, chopped
1 tsp fresh rosemary, chopped
1 small red onion, finely chopped
1 tsp meat tenderizer
1 tsp ground black pepper
1 tsp curry powder
½ tsp cumin
½ tsp clove powder

Stuffing Ingredients
1 tbsp Greek olive oil
½ leek, finely chopped
1 medium red onion, finely chopped
1 medium white onion, finely chopped
2 small apples, chopped
1 tsp of ground cinnamon
½ tsp of ground black pepper
½ tsp of salt
2 slices of white bread, roughly chopped

Preparation Method
1. Lay pork on a deep large pan; add all marinade ingredients. Marinade over night turning the meat once.
2. Prepare Stuffing. In a large saucepan add olive oil, leek and onions. Sauté for a few minutes; add apples, cinnamon, pepper and salt and continue the process for another 5 minutes.
3. Stir in bread. Allow to cool for a few minutes.
4. Preheat the oven to 200ºC. Place a baking rack on a sheet pan.
5. Dry pork from marinate by using kitchen cloth. Lay pork on a flat surface; season with salt and pepper.
6. Add stuffing.   
7. Starting at one end, roll pork and tuck in any stuffing that tries to escape on the sides.  Tie the pork firmly with kitchen twine every 5cm to make a compact cylinder.
8. Brash roulade with olive oil and sauté in a large saucepan.
9. Sprinkle with salt and pepper, and roast for 2 hours covered with aluminum foil. Allow to rest at room temperature before carving.
10. Carve 1.5cm thick slices and serve warm. 



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