Like most of my recipes, this super simple one can be a great base for a cornucopia of things. It’s simply a stuffed meat: stuff it with anything you want.
Roasted Pork Roll, yield: 4 servings
2lbs ground Pork
1T, granulated Onion
2t granulated Garlic
2T dry sage
2T salt
1t black pepper
1ea lemon, zested
1bu kale, stems removed
1ea onion, sliced thin and caramelized
1/2c sauerkraut or Kimchee (optional, but recommended)
Preheat oven to 425f w/convection, 450f without.
For the filling:
Blanch the kale in a large pot of boiling salty water. Pull out and let cool. Then roughly chop.
Toss chopped kale, caramelized onions, lemon zest and optional sauerkraut together in a non-reactive mixing bowl. Set aside.
Meat mix:
Cover a cookie sheet with plastic wrap or parchment paper making sure to overlap all sides by at least 2in. Set aside.
In another non-reactive mixing bowl add the ground pork, onion, garlic, sage, salt, and black pepper. Mix with your hands thoroughly so that the spices don’t bunch up.
Once meat mixture is thoroughly mixed, place into the cookie sheet lined with plastic wrap or parchment paper and press meat down to make it flat and even across the entire sheet. Then flip over onto a separate piece of plastic wrap or parchment paper. You should be left with a nice even rectangle.
Assembly:
Now spread kale mixture evenly across the meat mix.
Roll up meat and filling nice and tight to ensure even cookery.
Season outside lightly with salt and black pepper. Cook on a sheet tray with wire rack until internal temp reaches 140f.
Let the Pork Roll rest for 8-13min. Slice into desired portions and devour.
