Pork Stuffed Pork–Like None Other!

This took a little fussing to put together, but was well worth it. One of the best pork roasts I have ever made or had! And the ‘fussing’ for me really is the fun part! This was the centerpiece of my Easter dinner. It is very special and would make you proud to serve for any holiday or special occasion.

I like themed dinner parties and for this one we did Caribbean. I served this stuffed pork roast with a slightly spicy Mango Papaya Salsa, but first let’s talk about pork.

1 lb. ground pork
1 large onion-diced
3 garlic cloves-smashed and diced
1 apple-peeled and finely chopped
2 Tbsp. unsalted butter
1 lb. kale-stems removed
2 tsp. +Kosher salt
1 1/2 tsp. dried rosemary-chopped finely
1 1/2 tsp. dried thyme
1 Tbsp. fresh rosemary-chopped finely
1/2 tsp. freshly ground black pepper
2 Tbsp. Calvados or brandy (I used E&J brandy.)

Pork-
3 1/2 – 4 lb. pork loin-trimmed of fat and silver skin
1 tsp.+Kosher salt
1/2 tsp freshly ground black pepper
6 oz. thinly sliced prosciutto
5 sprigs fresh rosemary
4 medium apples-peeled and sliced
3 Tbsp. unsalted butter, divided
2 Tbsp. olive oil
1 cup hard cider
1/2 cup chicken stock

Preparation:
Blanch kale in boiling salted water until just wilted-about 1 minute. Remove with tongs, dry, and transfer to tray or baking sheet and place in refrigerator to cool. Remove any large or tough ribs.

Melt 3 Tbsp. butter  in a large skillet over medium heat. Add the sliced apples and cook until edges are just browned. Remove and set aside.

Using the same skillet melt 2 Tbsp. butter in a large skillet over medium heat. Cook onion stirring often until golden-about 8 minutes. Add chopped apple, garlic, dried thyme and rosemary. Stir together to coat all with butter and cook for a couple minutes. Add brandy and cook until liquid is absorbed-about another minute. Stir in salt/pepper. Transfer mixture to a bowl and cool completely. After it is cooled, add ground pork and stir well to combine.

Preparation for pork:

Start by butterflying your pork loin. Using a sharp knife cut the loin in half without cutting all the way through. Pull the meat back as you cut and keep cutting until the entire roast is flat. Wrap the loin in plastic wrap. Using a meat mallet or rolling pin, pound to an even thickness. Liberally salt/pepper inside and out of the loin.

Next, place kale leaves on top of the loin in one even layer overlapping each leaf a little. Add the slightly sauted apple slices and then spread the filling on top. Drizzle the olive oil in bottom of roasting pan. I put additional apples in bottom of baking pan to add a little more moisture. Roll it all together into a tight cylinder and wrap proscuitto around the roast. Lay the rosemary sprigs on top and tie it all together. Place your stuffed, rolled, and tied roast in the pan. At this point you can set aside in the fridge. Let stand at room temperature for 1 hour before continuing.

Preheat oven to 400 degrees. In a skillet large enough to hold your roast melt 1 Tbsp. butter. Get skillet very hot and carefully brown pork on all sides-about 5 minutes. Place the roast back into the roasting pan. Add 1/2 cup hard cider and the chicken stock to the skillet. Stir to combine any brown bits from the pork and reduce for 5 minutes. Add this to the roasting pan.

Roast the pork for about 1 1/2 hours (instant read thermometer registers 140 degrees for medium pork). Remove from the oven, tent with foil and let roast rest for at least 20 minutes before cutting.

Cut 1″ thick slices and serve with Mango Papaya Salsa.

To make the salsa peel and chop 1 large and very ripe papaya and 3 mangos. Add 1/2 red onion finely diced and a little heat–use either dried hot pepper or add a diced fresh jalapeno. I used the fresh pepper. Add salt to taste. Let sit for at least an hour so flavors meld. Can be made the day before serving.

Next time I’m going to share the dessert I made for our Easter celebration. Pineapple, coconut, banana upside down cake! I made this the night before so it was perfectly gooey and wonderful next day.

We started this feast with a couple traditional Caribbean cocktails and yummy hors d’oeuvres so we will get into those as well.

My husband, Jerry and I, all decked out in our Easter bonnets. I love Easter!