Having a roast in the oven on a Sunday is a wonderful way to gather the family for a meal. Enjoying each other’s company and finding out what is on the agenda for the upcoming week can be a great experience. But what if you wanted leftovers? You of course need more food or less people! Luckily either way, a roast is still a great option. Usually by purchasing larger cuts of pork you are saving money, especially when it’s on sale. But if you are a smaller family, don’t shy away from a larger roast, as it will help you get an extra dinner or some lunches through the week. Ontario pork is lean and when using a boneless cut such as this pork roast, you can guarantee to feed a crowd or bank on leftovers. This recipe is from my just released cookbook “Per La Famiglia: Memories and Recipes of Southern Italian Home Cooking.” Southern Italian families use a variety of pork in their cooking and it always adds great flavour and texture to meals. I hope you enjoy a taste of my home in yours with Ontario Pork.
We use a lot of pork in our house. It starts early in the year with making sausages and then continues as it is used for special occasions or simple meals.
Pork roasts are a wonderful entertaining dish to feed a crowd. They are lean and soak up all the flavour they are given. Having visited many pork farms, it is something I think I would have liked to do, but for now I am happy to enjoy supporting local farmers. I will keep to cooking!
PrepTime: 20 minutes
Cook Time: 65 minutes
Makes 8 servings
- 1 boneless centre cut Ontario pork roast (about 2-lb/1 kg)
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 oz (125 g) prosciutto, finely chopped
- 2 tsp (10 mL) dried oregano leaves
- 1 cup (250 mL) chopped roasted red peppers
- 1/2 cup (125 mL) fresh bread crumbs
- 2 tbsp (30 mL) chopped fresh Italian parsley
- 1/2 tsp (2 mL) each salt and pepper
- 2 tbsp (30 mL) Dijon mustard
- In a skillet, heat oil over medium-high heat and cook onion, garlic, prosciutto and oregano for about 5 minutes or until onions are softened and prosciutto is crisp. Add peppers, breadcrumbs, parsley, salt and pepper. Remove from heat.
- Using sharp chef’s knife start cutting pork loin lengthwise in a spiral fashion to “unroll” the loin until you end up with one long rectangular piece. Using a meat mallet, pound out pork to an even thickness. Spread with mustard and spread filling over pork leaving a 1 inch (2.5 cm) border at one short end. From other end start rolling up pork loin, jelly roll fashion.
- Preheat oven to 325 F (160 C).
- Using kitchen string tie the pork loin to secure at 2-inch (5 cm) intervals. Place in roasting pan and roast in oven for about 1 hour or until meat thermometer registers 155 F (68 C).
- Let stand for 10 minutes before slicing.
Tip: You can buy roasted red peppers in jars or roast your own for this recipe.
Slice up leftovers to pack in lunches or add to sandwiches. It’s a great way to make an extra meal during the week.
Enter our contest: What’s your favourite way to use Ontario pork in an Italian recipe?
Email us your recipe and photo at firstname.lastname@example.org and you could win a prize pack worth $85.00 that includes a signed copy of Emily Richard’s new cookbook “Per La Famiglia”.
Contest Rules click here
Emily’s career has taken her from restaurant and hotel kitchens, Canadian Living Test Kitchen and Food Network cooking shows to media and TV celebrity chef. Throughout this time she has always stayed true to her love of good food and getting people interested in cooking and enjoying great flavours.
Her new cookbook “Per La Famiglia”, focuses on her Southern Italian heritage and family inspired recipes, out this summer published by Whitecap.