PORK BRACIOLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
- Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
PORK SHOULDER BRACIOLA WITH RAGù
It wouldn't be right to cook an herby Parmesan-stuffed pork shoulder roast without making a Sunday gravy in the same pot to soak up every stray bit of flavor.
Provided by Chris Morocco
Categories Bon Appétit Dinner Pork Garlic Herb Parmesan Tomato Pasta Braise Roast
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 225°F. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long, sharp knife about 1" above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast, lifting and unfurling meat with your free hand, until it lies flat (be careful not to cut all the way through). Season generously on both sides with salt.
- Mix eggs, chopped garlic, panko, parsley, rosemary, black pepper, red pepper flakes, and 3 oz. Parmesan in a medium bowl. Keeping fattier side of pork shoulder facing downward, smear filling all over top side. Roll up roast and tie closed in 3-4 places with kitchen twine.
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Sear pork roast until browned all over, 10-12 minutes total. Arrange tomatoes and their juices and sliced garlic all around roast and bring to a simmer. Make sure roast is turned fat side up, cover pot, and transfer to oven. Roast until a skewer easily passes through meat (a thermometer inserted into the center should register 200-205°F), 4-5 hours. Keep covered and let rest in pot 30 minutes.
- Transfer pork roast to a cutting board and remove kitchen twine. Gently mash sauce in pot with a spoon or a potato masher (simmer it gently to thicken, if desired). Taste ragù and season with salt if needed. Slice pork 1" thick.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
- Spoon pasta into a serving dish and top with some ragù; toss to coat. Sprinkle with finely grated Parmesan. Transfer pork to a platter; spoon remaining ragù over.
- Do Ahead
- Pork can be stuffed and rolled 2 days before roasting; cover and chill. Pork can be roasted 3 days ahead; let cool, then cover and chill. Reheat gently in sauce before serving.
PORK BRACIOLE
This recipe by by Mario Batali is fantastic and not that difficult. You will need kitchen string and a meat mallot. Adopted recipe 08/06
Provided by katie in the UP
Categories Pork
Time 4h
Yield 4 pieces
Number Of Ingredients 5
Steps:
- Season each piece of pork on one side with salt and pepper.
- In a small bowl, combine the orange zest, pecorino, and parsley.
- Spoon 2 tablespoons of mixture onto center of seasoned side of each pork piece.
- Starting at one end, carefully roll the pork to form a very thick'cigar'.
- Wind a long piece of string around the roll many times and secure with a knot.
- Repeat with remaining pieces Bake for about 4 hours in a 300 degree oven finish in sauce for about a 30 min Serve in a good Italian sauce or Meat Ragu.
PORK-SHOULDER RAGU
This hearty Italian dish is based on our Easy Pork Shoulder.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium. Add onion and garlic and cook until soft, 20 minutes. Add fennel seeds and cook until fragrant, about 30 seconds. Add wine and cook until almost completely evaporated, about 2 minutes. Add flour and cook, stirring, 30 seconds. Add pork and broth. Cook, stirring occasionally, until sauce thickens, about 8 minutes. Serve over polenta, grits, or mashed potatoes and top with parsley if desired.
Nutrition Facts : Calories 470 g, Fat 28 g, Protein 41 g
PORK SHOULDER RAGU
Make and share this Pork Shoulder Ragu recipe from Food.com.
Provided by Brookelynne26
Categories Pork
Time 6h20m
Yield 10 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, heat the oil over medium heat. Sprinkle the meat with salt and pepper and brown it on all sides. Remove the meat to a large slow cooker.
- Add the onion and fennel seeds to the skillet and cook until the onion is tender and golden, about 10 minutes. Stir in the garlic, sage, and rosemary. Add the tomato puree, tomatoes, and a pinch of salt and stir well. Pour the sauce into the slow cooker. Add the crushed red pepper. Cover and cook on low for 5 to 6 hours, or until the pork is very tender.
- Remove the meat to a cutting board but leave the sauce in the slow cooker with the heat on. With two forks, tear the pork into bite-size pieces. Return the pork to the cooker to reheat. Stir in the basil.
Nutrition Facts : Calories 382.9, Fat 26.8, SaturatedFat 8.5, Cholesterol 80.6, Sodium 111.2, Carbohydrate 15, Fiber 3.6, Sugar 8, Protein 21.9
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- Season pork with salt and pepper. In 6-quart Dutch oven, heat oil over medium-high heat. Cook pork in oil 10 to 12 minutes, turning frequently, until well browned on all sides. Transfer to platter; pour off all but 1 tablespoon fat from Dutch oven.
- Add onion; cook about 6 minutes, stirring occasionally, until onion is softened. Add garlic; cook and stir 1 minute. Reduce heat to medium; add tomato paste and cook 2 to 3 minutes, stirring occasionally, until it darkens slightly and turns rusty in color.
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5/5 (11)Total Time 3 hrs 45 minsCategory Main CourseCalories 850 per serving
- In a large pot, heat the olive oil on medium-high heat. Season the pork shoulder with salt and pepper. Once the oil is shimmering, add the pork and sear it all all sides until browned, about 3 minutes per side. Transfer the pork to a bowl and set aside.
- Reduce the heat to low. Add the onion, carrots, and garlic along with another sprinkle of salt. Cook, stirring frequently, until the onion is soft, but not browned, about 8 minutes. Add the wine and increase the heat to medium-high again. Let the wine boil for about 5 minutes, then stir in the tomatoes and herbs.
- Now add back in the pork shoulder. Then break up the sausage into small clumps and drop them into the sauce. Bring the sauce to a boil, then cover the pot and lower the heat to keep it at a simmer. Simmer the sauce for 3 - 3 1/2 hours, stirring occasionally, until the pork is tender and pulls apart easily.
- Remove the chunks of pork shoulder from the sauce and shred them by pulling the pieces between two forks. Once the pork is shredded, add it back to the pot. Taste the sauce and adjust the seasonings, adding more salt, pepper, and/or herbs as needed. Let the sauce continue to gently simmer uncovered on low while you cook the pasta.
PORK SHOULDER BRACIOLA WITH RAGù RECIPE | BON APPéTIT
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3/5 (6)Estimated Reading Time 2 minsServings 4
- Preheat oven to 225°. Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long, sharp knife about 1" above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast, lifting and unfurling meat with your free hand, until it lies flat (be careful not to cut all the way through). Season generously on both sides with salt.
- Mix eggs, chopped garlic, panko, parsley, rosemary, black pepper, red pepper flakes, and 3 oz. Parmesan in a medium bowl. Keeping fattier side of pork shoulder facing downward, smear filling all over top side. Roll up roast and tie closed in 3–4 places with kitchen twine.
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Sear pork roast until browned all over, 10–12 minutes total. Arrange tomatoes and their juices and sliced garlic all around roast and bring to a simmer. Make sure roast is turned fat side up, cover pot, and transfer to oven. Roast until a skewer easily passes through meat (a thermometer inserted into the center should register 200–205°), 4–5 hours. Keep covered and let rest in pot 30 minutes.
- Transfer pork roast to a cutting board and remove kitchen twine. Gently mash sauce in pot with a spoon or a potato masher (simmer it gently to thicken, if desired). Taste ragù and season with salt if needed. Slice pork 1" thick.
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- Bring a large heavy bottom pot to medium high heat. Add enough oil to lightly coat the bottom. Add pancetta and fry ~ 1 1/2 minutes on each side or until crispy. Remove pancetta, set aside and slice when cool.
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5/5 (9)Category Main DishCuisine ItalianTotal Time 3 hrs 30 mins
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