Rollatini With Pork And Rosemary Filling Recipes

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PORK OR CHICKEN ROLLS WITH FONTINA AND ASPARAGUS



Pork or Chicken Rolls with Fontina and Asparagus image

Rollatini are a popular dish in Italy. They can be made with chicken, veal, or pork, and the stuffing can be just about anything you like, but do include cheese. The delight of rollatini is the oozing cheese when you cut into them. So, whatever you do, do not skimp on the cheese. This dish was very popular on the menus of Italian American restaurants in the sixties and seventies. Fontina has great melting qualities; when it is not readily available, Muenster cheese is often substituted.

Yield serves 6

Number Of Ingredients 14

1 1/2 teaspoons kosher salt, plus more for pot
12 medium asparagus spears
1 cup chicken stock (see page 40)
1/4 cup dried porcini
2 1/2 pounds boneless pork loin, trimmed
2 plum tomatoes, seeded and sliced into thin strips
8 ounces Italian fontina, cut into thin strips
1 tablespoon chopped fresh Italian parsley
All-purpose flour, for dredging the pork
6 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 fresh sage leaves
1 pound mixed mushrooms, sliced (button, cremini, shiitake, chanterelles, etc.)
1 cup dry white wine

Steps:

  • Preheat oven to 450 degrees F. Bring a medium pot of salted water to boil. Slip in the asparagus, and blanch until crisp-tender, about 3 minutes. Run the asparagus under cold water and pat dry. Bring the chicken stock to simmer in a small pot, then add the dried porcini and remove from heat. Let soak.
  • Slice the pork crosswise into twelve slices. Pound the pork slices to an even 1/2-inch thickness with a meat mallet. Season the pork with 1/2 teaspoon salt. Lay the pork on your work surface, and evenly divide the tomato strips on top, lining them along the longer side of the pork slice. Put an asparagus spear on each slice, and cut to fit on the meat. Divide the fontina evenly among the pork slices, and sprinkle with the parsley. Roll up the pork snugly around the asparagus, tomato, and cheese, tucking the ends in, to enclose the filling. Close each roll with a toothpick or two.
  • Drain the porcini from the broth, reserving the soaking liquid, and coarsely chop. Spread the flour on a rimmed plate. Dredge the pork rolls in the flour, tapping off the excess. Heat 3 tablespoons of the butter and the oil in a large Dutch oven over medium heat. When the butter is melted, add the pork rolls and brown on all sides, about 5 to 6 minutes. Remove the browned rolls to a plate.
  • Toss the sage leaves into the Dutch oven. When the sage is sizzling, add the sliced fresh mushrooms and chopped porcini. Season with the remaining 1 teaspoon salt, and sauté until the mushrooms are browned and softened, about 6 minutes. Pour the white wine into the Dutch oven with the remaining 3 tablespoons butter. Bring to a boil, and let the wine reduce by half, about 2 minutes; then pour in the porcini soaking liquid. Bake the pork, uncovered, until cooked through, about 18 to 20 minutes. If the pork is cooked but the sauce is too thin, remove the pork to a plate and reduce the sauce on the stovetop. Remove toothpicks before serving.

BRAZILIAN PORK ROLLATINI



Brazilian Pork Rollatini image

A very nice change using pork loin. Original recipe from Mr. Steven Raichlen. I have changed the method somewhat-I find it works much better.

Provided by Diana Adcock

Categories     Pork

Time 42m

Yield 12 rolls, 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs pork loin, boneless
1 teaspoon salt
1 teaspoon pepper
1/2 cup gruyere, shredded
4 teaspoons Dijon mustard
12 slices smoked ham, thin
6 cornichons, cut in half
1 small onion, diced fine
4 tablespoons olive oil

Steps:

  • Cut pork loin into 12 equal slices.
  • Place each slice between sheets of wax paper and lightly pound until each slice is around 4 inches long and 3 inches wide.
  • Spread one side of each piece of meat with Dijon mustard.
  • Lightly salt and pepper each piece of meat.
  • Sprinkle Gruyere evenly between each piece of meat.
  • Place one slice of ham on each piece of meat.
  • At the front end of each piece of meat center a pickle slice and sprinkle with diced onion.
  • Starting at the pickle end roll meat tightly around filling.
  • Secure with 2 toothpicks.
  • Repeat until you have 12 rolls.
  • Brush rolls with olive oil and set aside for 30 minutes.
  • Prepare grill.
  • If using gas medium high, coals red hot and "dusty".
  • Grill rolls until nicely browned on all sides, around 12 minutes total.
  • Remove toothpicks and plate rolls, 3 per person.
  • At this point you can sprinkle additional shredded cheese if you wish.

Nutrition Facts : Calories 835.5, Fat 58, SaturatedFat 18.1, Cholesterol 211, Sodium 4294.5, Carbohydrate 6.6, Fiber 1.7, Sugar 2, Protein 70.2

CRETONS



Cretons image

This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain bread.

Provided by Nans

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

1 pound ground pork
1 cup milk
1 onion, chopped
chopped garlic
salt and pepper, to taste
1 pinch ground cloves
1 pinch ground allspice
¼ cup dry bread crumbs

Steps:

  • Place the ground pork, milk, onion and garlic into a large saucepan. Season with salt, pepper, cloves and allspice. Cook over medium heat for about 1 hour, then stir in the bread crumbs. Cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 3.5 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.3 g, Protein 7.8 g, SaturatedFat 2.3 g, Sodium 44.5 mg, Sugar 1.5 g

ERIC'S GRILLED PORK ON PORK ROLLATINI



Eric's Grilled Pork on Pork Rollatini image

Pork cutlets are stuffed with peaches, jalapeno, and sausage and rolled into rollatini and grilled for a quick and easy weeknight dinner that looks gourmet. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Eric Adler

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 4

Number Of Ingredients 8

½ cup balsamic vinegar
1 pound pork cutlets, thinly sliced
3 fully cooked andouille sausages, diced
¼ cup diced onion
¼ cup chopped jalapeno
2 peaches, pitted and chopped into 1/4-inch pieces
½ cup diced apple
kitchen twine

Steps:

  • Preheat oven to 400 degrees F (200 degrees C) and place a grill pan in the oven. (Or preheat countertop induction oven on medium heat with grill pan inside.)
  • Bring balsamic vinegar to a boil in a saucepan; reduce heat and simmer until balsamic is reduced and thickened into a glaze, 10 to 15 minutes.
  • Pound pork cutlets with a mallet to about 1/2-inch thickness.
  • Cook and stir sausage, onion, and jalapeno in a skillet over medium heat until onion slightly translucent and sausage is cooked through, about 5 minutes. Add peaches and apple; cook and stir filling until fruit is softened, about 5 more minutes. Add about 1 tablespoon balsamic glaze to the top and stir.
  • Spoon filling into the center of each pork cutlet, reserving leftover filling in the skillet. Roll up culet and tie with roasting twine. Place rolled pork onto heated grill pan and return to oven.
  • Bake in the preheated oven, turning pork halfway through, until pork is cooked through and browned on the outside, 20 to 25 minutes. (Or grill on medium heat in the countertop induction oven for 15 minutes (7 1/2 minutes each side.)
  • Pour balsamic glaze over leftover filling in the skillet; cook and stir over low heat just until warm. Spoon filling onto cooked stuffed pork.

Nutrition Facts : Calories 172.9 calories, Carbohydrate 11.3 g, Cholesterol 54.6 mg, Fat 5.3 g, Fiber 0.7 g, Protein 19.1 g, SaturatedFat 1.8 g, Sodium 137.3 mg, Sugar 9.7 g

ROSEMARY PORK ROAST



Rosemary Pork Roast image

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

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