Italian Pork Roll
rating5/5
About 2 hours (of which 45 min active)
This festive pork roll is filled Italian-style with herbs, Parmesan and air-dried ham. Cooking it in orange juice and wine keeps it succulent.
Ingredients (6 portions)
| Quantity | Ingredient |
|---|---|
| 1 kg | (1 package) unseasoned pork loin |
Filling | |
| 1 pcs | organic orange |
| 3 pcs | garlic cloves |
| 1 pcs | a pot of sage |
| 1/2 pcs | pots of rosemary |
| 3 tbsp | olive oil |
| 3/4 tsp | fennel seeds |
| 1/4 tsp | salt |
| 80 g | (1 package) air-dried ham |
| 70 g | (1 bag) grated parmesan |
Also | |
| 1 tbsp | olive oil |
| 1/2 tsp | salt |
| 1/4 tsp | black pepper, freshly ground |
| 2 dl | white wine |
| butcher’s twine | |
| (rosemary) | |
Preparation (Oven 175°C)
- 1
Take the meat out of the fridge 1 hour before cooking and let it come to room temperature. Preheat the oven to 175°C.
Quantity Ingredient 1 kg (1 package) unseasoned pork loin - 2
Remove any membranes from the fillet if you wish. Cut the fillet into one even sheet. Make a cut along the long side of the fillet, a few centimetres from the edge. Do not cut the piece off; leave a join a couple of centimetres thick to keep the fillet in one piece. Open out the cut section. Turn the fillet upside down and make another cut from the opposite direction, starting halfway through the thicker section. Again, leave a join a couple of centimetres thick. Open out the fillet on a chopping board into a sheet and lightly pound the thickest parts if needed. It does not matter if the sheet is not completely even in thickness.
- 3
Wash the orange, grate the zest (2 tsp) and squeeze out the juice (1 dl). Save the juice for the cooking juices. Peel and finely chop the onions. Finely chop the sage (½ dl) and rosemary (¼ dl). Mix the orange zest, onion, herbs, oil, fennel seeds and salt in a bowl.
Quantity Ingredient 1 pcs organic orange 3 pcs garlic cloves 1 pcs a pot of sage 1/2 pcs pots of rosemary 3 tbsp olive oil 3/4 tsp fennel seeds 1/4 tsp salt - 4
If the membranes have not been removed, place the fillet on a chopping board with the membrane side down. Arrange the ham slices on the fillet. Spread the herb mixture on top and sprinkle with Parmesan. Roll the fillet up tightly. Tie with string.
Quantity Ingredient 80 g (1 package) air-dried ham 70 g (1 bag) grated parmesan butcher’s twine - 5
Brown the roll on all sides in oil in a frying pan. Season with salt and pepper. Transfer the roll to an oven dish (about 20 x 25 cm) and pour the juice and wine around it. Bake for about 1 hour, until the internal temperature of the meat is 70°C. Lift the roll out of the stock, wrap in foil and leave to rest for about 15 minutes. Strain the stock if you like.
Quantity Ingredient 1 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper, freshly ground 2 dl white wine - 6
Remove the strings and slice the roll. Finish with rosemary, if you like. Serve with the broth.
Nutritional content
424
Energy kcal
1775
Energy kJ
25,2 g
Fat
8,0 g
Saturated fat
3,0 g
Carbohydrates
2,5 g
Sugar
0,5 g
Fibre
40,7 g
Protein
1,4 g
Salt
424
Energy kcal
1775
Energy kJ
25,2 g
Fat
8,0 g
Saturated fat
3,0 g
Carbohydrates
2,5 g
Sugar
0,5 g
Fibre
40,7 g
Protein
1,4 g
Salt
Nutritional information is provided for guidance only. When preparing food or baking for someone on a special diet, check the packaging labels to ensure the products are suitable.
Not calculated into nutrition table: paistinarua, (rosmariinia).
Source: Finnish Institute for Health and Welfare, Fineli
