Arista Ripiena - Versione Uno

(Stuffed and Roasted Pork Lion - Version One)



This recipe looks complicated, and indeed seems so at first glance.  Once you have made it a couple of times, it is quite easy to prepare the loin for the oven in 20 minutes or so.  An easier version of this dish is Arista Ripiena - Due


1 3 Lb. Pork Tenderloin - boneless
4 Med. Eggs - whites only
3 Tbl. Milk - 2 %
Cloves  Garlic - thinly sliced
6 Slices Mortadella
2/3 Cup Bread crumbs - coarse
4 Tbl Parsley - Italian and chopped
1/2 Cup Olive Oil - extra virgin
1/2 Cup Pignoli - pine nuts (optional)

Preparing the Stuffing

Add the milk and garlic to the egg whites. and beat gently with a whisk.  The mixture should be fairly thin as the objective is to make two thin omelets.  Pour half of the mixture into an already heated Teflon coated  fry pan to which 2 Tbl. of olive oil has been added.  Move the pan around spreading the egg mixture as thin as possible.  As soon as the eggs set and can be removed from the pan, do so, and place on waxed paper.  Repeat this procedure and  make a second omelet.  Set both omelets aside to cool.

Mix the bread crumbs, parsley and 3-4 Tbl. of olive oil together.  Add 1/4 cup of water, and mix.  Set aside.  If after 5-10 minutes the mixture is too loose, add a few more bread crumbs.  If to firm, add a bit of water until a spread able mixture is obtained.  If using the pine nuts, do the following:  Put them in a plastic bag, seal it, and crush the nuts with a rolling pin or other appropriate object.  Each pine nut should be reduce in size by about half.  Add the crushed nuts to the bread crumb mixture and mix again.  Set aside.

Preparing the Loin

The pork loin will be cut like a jelly roll, so that it can be opened and laid flat.  Insert a boning knife in the center of one end of the loin, and make a cut resembling a target or spiral ending up at the outer edge of the meat.  When arriving at the about 1/2 - 3/8 of an inch from the edge, remove the knife.  Now cut along the long axis through the meat where you ended your cut.  You should now be able to lay the meat out like a piece of thick paper  Do not worry if the cut is a bit ragged, as this will not spoil the dish.  Lay the meat between two sheets of plastic wrap and pound it to about 1/4 - 1/2 inch thick.  

At this point the meat is ready for stuffing.

Stuffing and Cooking the Loin

Lay the meat out on a large piece of aluminum foil.  Place slices of mortadella on the meat, covering the entire surface.  The meat will overlap in places and that is fine.  The mortadella will cover any places where the meat may have been inadvertently cut through.   Lay each of the omelets on the mortadella.  

Spread the bread crumb mixture over the eggs.  Season to taste with salt and pepper.

Now roll the meat into a jelly roll shape.  this is easily done using the aluminum foil as the shaping medium.  When the meat is rolled, remove it from the foil, and tie it with kitchen string in 5-6 places (about 2 inches apart)  around the diameter.  Also tie it twice around the long axis at right angles.   

Place the tied loin in a large fry pan to which half of the remaining of the olive oil has been added.  Turn the heat to medium high , and brown the meat on all sides.  When this is accomplished,  remove the meat from the pan and place in an oven proof casserole. Sprinkle with the remaining olive oil and bake at 350 F. for about an hour, or until the meat reaches an internal temperature of 165 F when measured with a meat thermometer.  Remove from the oven at this point and allow to rest for 10 minutes.   Remove the strings, slice thinly and serve. The pan juices make a nice gravy.  

Note: Left over roast is  a perfect ingredient for sandwiches the next day.  Alternatively, cut the meat into 1/2 inch pieces, and use it as the basis for a pasta sauce, with or with out  tomatoes.

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Last updated on:12/02/01 09:23:23 PM