Yield: 8-10 portions, depending on size of pork
loin
Ingredients:
1 3-5 lb. boneless, skinless pork loin
3 large red peppers, roasted (see recipe for roasted vegetables)
3 large yellow peppers, roasted
3 bunches spinach leaves, wilted (see recipe for wilted
greens)
4 oz. mozzarella, grated
8 oz. ricotta
1 pint chicken stock
Instructions:
Preheat oven to 350 degrees. Cover work surface with plastic
wrap. Lay down the cleaned and roasted red pepper halves,
side by side to accomplish the length of the pork loin.
Next, layer the yellow peppers on top of the red peppers.
After squeeze-drying the wilted spinach, place on top
of the peppers. Mix cheeses together in a small mixing
bowl. Lay the cheese on top of the peppers in a log-shape
formation. Now, roll the plastic wrap over the layers
to form a log. Wrap tightly and place in the freezer until
frozen or overnight.
These ingredients can last for up to 2 weeks. Take pork
loin and make an incision through the middle, but not
cutting all the way through, approximately the depth of
the rolled vegetables as you will be inserting the vegetables
into this cut. Unwrap vegetables, place log inside the
cut you just made, and place the entire pork loin in a
roasting pan. Pour half chicken stock over loin.
Cook until internal temperature is 150 degrees, anywhere
from 1 to 2 hours depending on the size of the pork and
the heat of your oven. Allow pork to rest for 20 minutes.
Slice and serve. Create a natural gravy by mixing the
other half of the chicken stock with the juices left over
in the roasting pan. Also works well with veloute sauce.
