Arista Ripiena - Versione Due
(Stuffed and Roasted Pork Lion - Version Two)
This recipe looks less complicated than Arista Ripiena - Uno and it is. Once you have made it a couple of times, it is quite easy to prepare the loin for the oven in approximately 15-20 minutes.
1 3 Lb. Pork Tenderloin - boneless 1 Lb. Mushrooms - Crimini - sliced thinly 3 Tbl. Prosciutto - chopped into very small pieces 3 Cloves Garlic - chopped fine 2 Large Sage leaves - chopped finely 1 Large Tomato - plum chopped finely 3 Tbl Parsley - Italian and chopped finely 1/2 Cup Olive Oil - extra virgin
Preparing the Stuffing
Mix all of the ingredients together. Add 1/4 cup of olive oil, then add salt and pepper to taste. Mix well . Set aside.
Preparing the Loin
The pork loin will be cut quite differently than in Version One of this dish. Lay the pork loin out on a cutting board. Make a cut along the ling axis of the meat, cutting from one end to the other. The cut should go about half way through the loin. Make two additional cuts, each about 1 inch to th eright and left of the original one. when the lion is allowed to rest the meat will fan out into three "leaves". The space between each of these leaves will be where the stuffing goes.
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. Put generous amounts of the mushroom stuffing mix in each cut, from one end to the next.
Now roll or close the meat into a 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.
Last updated on:12/02/01 09:23:31 PM