BBQ Pork Stuffed Baked Potatoes
1 Hour
4 servings
PORK TENDERLOIN ROULADE WITH RICOTTA AND ROASTED RED PEPPERS
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PORK TENDERLOIN ROULADE WITH RICOTTA AND ROASTED RED PEPPERS
45 MINS | 6 servings
Ingredients:
- 1 Hatfield® Touch of Sea Salt Pork Loin Filet
- 2 Tbsp olive oil
- 3 cups coarsely chopped spinach
- 1 cup chopped roasted red peppers
- ½ cup ricotta cheese
- 1 Tbsp chopped fresh oregano
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh thyme
- Salt and pepper to taste
Preparation:
- Preheat oven to 375°F.
- Slice pork loin lengthwise, cutting up to—but not through—the other side. Open the halves, laying the loin flat.
- Pound butterflied loin until it’s ½-inch thick. (TIP: Use plastic wrap to keep it from splattering.)
- Heat 1 Tbsp oil in a sauté pan over medium high heat. Add spinach and cook until wilted. Add roasted red peppers, and mix to combine. Season with salt and pepper to taste.
- Place in a medium bowl and cool to room temperature. Then add ricotta and mix well.
- Spread filling along the flattened pork loin and roll, starting with the long side. Secure pork with twine every inch or so.
- In a small bowl, combine oregano, parsley, rosemary, and thyme.
- Season pork with salt, pepper, and herbs.
- Place roulade on a rack in a roasting pan, drizzle with remaining olive oil, and roast for 20-25 minutes or to an internal temperature of 155°F. Rest for 10 minutes, then slice and serve.
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