We bought a whole pork loin on sale for $.99/lb a little while back, and we cut it into chops and roasts before freezing in perfectly portioned zip top bags. We had been primarily using the chops, but for this meal, we decided to use one of the roasts. From there, we had to do a little creative knifework to essentially turn the roast into one long strip that we could roll back up around our filling.
Speaking of filling, sauteed riced broccoli mixed with shredded cheddar did the trick! It held together just well enough that it stayed in place while we cut our roast before plating (although we did use twine to hold the roulade closed during cooking). Once we had our meat rolled and tied, we seared it in a Dutch Oven before putting the lid on and roasting to finish everything off.
Then, since we had a protein and a veggie in our entree, we needed a carb to serve it with. We went with a seasoned couscous, but Sneaky Mashed Potatoes or Parmesan Truffle Fries would also pair really well!
Time: 75 Minutes
Ingredients:
- Pork Loin Roast
- Broccoli
- Shredded Cheddar Cheese
- Garlic Powder
- Cooking Grade Twine/String
Method:
- Rice your broccoli with the shredding plate of your food processor or with a box grater.
- Heat a little butter in a pan, and sauté your broccoli. When your broccoli has softened a lot, add your cheese, and allow to melt. Then, scoop into a bowl, and set aside.
- Preheat your oven to 350 degrees F.
- Cut your pork loin so that you can roll it out into one long flat thin strip. This takes some practice, and over time you’ll get the hang of it.
- Spread your broccoli mixture atop your flattened and unrolled pork.
- Roll the pork up, and tie it up with twine to hold it all together.
- Heat a little butter or oil in a Dutch oven, and place your pork in when it’s hot. Sear both sides well, and then cover, and place in the oven.
- Roast for 35-45 minutes until your pork reaches a minimum internal cooked temperature of at least 165 degrees F.
- When your pork is ready, remove from the oven, and then from the Dutch oven. Set aside on a cutting board, and allow to sit for 5 minutes.
- Remove your twine, and slice.
- Plate, devour, and enjoy!
