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Pork roulade with fennel, roast lemon and white wine jus

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Rating: 4.5; Vote: 2

Pork roulade with fennel, roast lemon and white wine jus Recipe, serves 6-8 1 3-4 lb (1. 4-1. 8 kb) pork loin roast (NOT tenderloin, ideally the longest, thinnest piece you can get 1 lb. 5 kg) Italian sausage, sweet or hot, no casings 1 fennel bulb 1 red onion approx. 1/2 cup (50 g) breadcrumbs lemons (at least one, but it's nice to roast as many as will fit in your roasting pan) white wine (about half a bottle) butter olive oil salt pepper Cut the stalks off the fennel and reserve. Finely chop the bulb and get it cooking in a little olive oil in a wide pan on medium-high heat. Peel and chop the onion finely, and get it cooking with the fennel. After the veg has cooked about 5 min, put in the sausage, and stir aggressively with a wooden spoon to break everything up. Keep cooking, stirring, and scraping the pan for about 20 minutes, until everything is very brown and the fond on the bottom of the pan is about to burn. Deglaze with just enough white wine to clean the pan. (If you don't want to use wine, use water or stock plus a glug of vinegar) Turn off the heat, and mix in just enough breadcrumbs to soak up any loose liquid and get you a dry, crumbly texture. Mix in the zest of one lemon, and leave the stuffing to cool. Get the oven heating to 375 F (190 C) convection, or 400 F (200 C) conventional. Butterfly the pork loin (I don't know how to describe this, just watch the video) then pound it out as flat as possible with a smooth meat mallet, taking care to not make any holes. Lay the stuffing onto the cut-side of the pork, as smooth, thin and flat as possible, leaving a small bare strip on the end of the pork that has the fat cap on the opposite side. Roll up the pork so that the fat cap is on the outside, on top. Tie the roast (again, just watch the video) and put it in your roasting pan. You can re-use the pan in which you made the stuff, but first wipe out any chunks in the pan that might burn in the oven. Coat the roast in olive oil, salt and pepper. Cut the lemon(s) in half and position them cut-side down in the pan it's nice to have a few, if you have room for them. Roast until the internal temperature is 140 F (60 C. If you baste it every now and then, the outside will be browner and more succulent. If you don't baste it, the outside will be drier and crispier. Both ways are good, IMHO. Consider changing the oven temperature as it's getting close to done if the outside is looking too brown or not brown enough. Remove the roast and lemons to a cutting board and let it rest. Bring the roasting pan to a boil on high heat and deglaze with about half a bottle of white wine (or water/stock with a big glug of vinegar. Boil until it just starts to look syrupy, then turn off the heat. When the boiling has stopped, mix in a knob of cold butter. Carve the roast into approx. 1 inch (2. 5 cm) slices and put them on a plate. Drizzle the wine jus over top, garnish with the reserved fennel fronds, and serve with the roasted lemons for squeezing
Date: 2020-04-23

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Comments and reviews: 10

Aidan
My instinct would be to salt the meat after you butterfly it and let it sit for a little while maybe cut and salt and THEN make the filling so you get a more even and consistent salt throughout the whole roast and not just the outside without losing the relatively quick total time of the original recipe. The only downside to this I can think of is maybe washing your cutting board an extra time after the meat, but I honestly don t think that s too big of a hassle for what I would consider to make a really big difference in taste and texture in the end result. Plus, if you get into cooking I think it s really productive to just accept that you re going to have to wash dishes and not let that stop you from experimenting and figuring out what you like to do. I guess in my mind a better meal (for my tastes) is worth washing a few extra dishes. You just gotta figure out what s worth it for you. I always season but especially salt my meats in advance when I have the time and forethought. However, I do seem to like my food a bit saltier than Adam does, so maybe take my advice with a grain of. you know. I wonder if that was deliberate and he thought the filling would be seasoning enough on the inside. Who knows! Any way you do it, I bet it would be good. Everyone stay safe and keep cooking!
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Niall
Hi Adam, would love to see a video about/using some of the imitation meats (beyond, impossible, etc) that are getting really popular. I love using Beyond ground beef for stuff and its certainly a lot better for the environment than the real stuff. I think there's a lot of interesting science-y stuff that would make good video material too!
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Danielle
I love your videos, but my partner and I don't drink and don't like to keep alcohol around. Any good substitutions for the white wine that seems to be in most of your recipes? I've thought about using cooking wine, since you can't really drink that, but I worry that the salt in it would throw off most recipes.
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Satiic
When is the next video without an ad? Testosterone, raid mobile? You are really milking it. In terms of longevity I think you should consider to stop selling out so much. Chances are you will earn more money that way. Just my two cents
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Nur
I would say save the stalks (as well as the root) and any other parts of your vegetables you dont use in your dishes for soup stock. Especially for someone cooking on a budget, veggie scraps make a lot of food out of basically nothing
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David
Love that trick to put in the temp half way, never thought about that and I worked in kitchens for years! Personally I would replace the fennel with apple, but thats just a personal flavour preference: ) Nice take on a porchetta!
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Filip
Bruh the only thing America make good is burgers, so shut up. The pork in poorer countries have better meat. American would probarly put some mcnuggtes in the meat. Stereotipical. Mere too, but i am funny-he is conservative!
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TheOrangeType
I am very jealous of that snazzy stove you have there. Saw one today in the last hardware shop open (they opened so took advantage) and got super sad and the reality of price.
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Initial
why does everyone use the french words for things that can be described in english, like jus? its just a little bothering when people miss pronounce french word and i dont like it
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Xuala
Wagwan. Can you please show me how to make curry? It has got to be the bestest curry if they named it after the bestest NBA ( Nation Wide Baskteball Association) Stefan Curry
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