Porkloin Roll

Porkloin Roll Recipe with Portobello Mushrooms and Ricotta Cheese

Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Porkloin Roll is a delicious and savory dish that combines tender pork loin with flavorful mushrooms, creamy ricotta cheese, and crispy bacon. This recipe is perfect for a special occasion or a family dinner.

History

The Porkloin Roll recipe has its origins in traditional Italian cuisine, where pork loin is often stuffed with a variety of ingredients such as cheese, herbs, and vegetables. This modern twist on the classic dish adds a unique flavor profile with the addition of soy sauce and maple-flavored bacon.

Ingredients

salt, to taste
4 – 6 large portobello mushrooms
pepper, to taste
16 oz (454 g) whole milk ricotta cheese
4 tbsp soy sauce
4 cloves garlic
7 slices maple-flavored bacon
40 oz (1.13 kg) pork loin
1 bunch fresh cilantro

Sauce

1 cup balsamic vinegar
butter

How to prepare

Mince fresh garlic.
Rinse and remove cilantro leaves from the stems.
Clean and slice portobella mushrooms to desired thickness.
To prepare the pork loin, cut it so that it unfolds to a flat surface, ready to roll.
Once the pork loin is lying flat, lay cilantro leaves and garlic across the surface.
Spread ricotta cheese evenly over the surface of the loin, about half an inch thick.
Starting from one edge, place mushrooms in a single layer as you roll the loin.
Continue rolling and adding mushrooms until the loin is completely rolled.
Next, season with salt, pepper, and garlic to taste.
Brush the outside of the loin with soy sauce.
Wrap the loin with maple flavored bacon and secure with cooking string.
Bake at 425°F (218°C) for approximately 45 minutes, or until the loin reaches an internal temperature of 155°F (68°C).
While the pork loin is baking, it's time to prepare the vinegar reduction sauce.
In a saucepan, add 1 cup of balsamic vinegar.
Simmer until it begins to thicken.
Gradually add butter to the vinegar until you achieve the desired taste and thickness of the sauce.

Variations

Substitute the pork loin with chicken breast or turkey breast for a lighter version of the dish.
Add sun-dried tomatoes or roasted red peppers to the filling for an extra burst of flavor.

Cooking Tips & Tricks

Make sure to season the pork loin generously with salt, pepper, and garlic to enhance the flavors of the dish.

- Use a meat thermometer to ensure that the pork loin is cooked to the proper internal temperature of 155°F (68°C).

- Let the pork loin rest for a few minutes before slicing to allow the juices to redistribute and keep the meat moist.

Serving Suggestions

Serve Porkloin Roll with a side of roasted vegetables or a fresh green salad for a complete and nutritious meal.

Cooking Techniques

Rolling the pork loin may seem intimidating, but with a little practice, it can be easily mastered. Make sure to secure the bacon-wrapped loin with cooking string to keep it from unraveling during cooking.

Ingredient Substitutions

If you don't have ricotta cheese on hand, you can substitute it with cream cheese or goat cheese for a different flavor profile.

- Feel free to use any type of mushrooms you prefer in this recipe, such as button mushrooms or shiitake mushrooms.

Make Ahead Tips

You can prepare the Porkloin Roll up to a day in advance and refrigerate it until ready to bake. This makes it a great option for entertaining or meal prep.

Presentation Ideas

Slice the Porkloin Roll into thick rounds and arrange them on a platter for a beautiful presentation. Drizzle the balsamic reduction sauce over the top for an elegant finishing touch.

Pairing Recommendations

Pair Porkloin Roll with a glass of red wine, such as a Pinot Noir or Merlot, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers of Porkloin Roll in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until warmed through.

Nutrition Information

Calories per serving

Each serving of Porkloin Roll contains approximately 400 calories.

Carbohydrates

Each serving of Porkloin Roll contains approximately 5 grams of carbohydrates.

Fats

Each serving of Porkloin Roll contains approximately 20 grams of fats.

Proteins

Each serving of Porkloin Roll contains approximately 35 grams of proteins.

Vitamins and minerals

Porkloin Roll is a good source of vitamin B12, iron, and zinc.

Alergens

This recipe contains dairy (ricotta cheese) and soy (soy sauce).

Summary

Porkloin Roll is a high-protein dish that is rich in fats and low in carbohydrates. It is a satisfying and flavorful meal that can be enjoyed as part of a balanced diet.

Summary

Porkloin Roll is a show-stopping dish that is sure to impress your family and friends. With its flavorful filling and crispy bacon wrapping, this recipe is a delicious and satisfying meal that is perfect for any occasion.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Margaret for our weekly chat over tea. As we sat in her cozy kitchen, sipping on Earl Grey and nibbling on homemade scones, Margaret suddenly disappeared into her pantry and returned with an old, tattered recipe book in hand.

"Have I ever told you about my famous Porkloin Roll recipe?" she asked with a mischievous twinkle in her eye.

I shook my head, intrigued by her sudden excitement. Margaret was known for her culinary skills, and I couldn't wait to hear about this new dish she had up her sleeve.

She opened the book to a stained and dog-eared page, revealing a handwritten recipe for Porkloin Roll. The ingredients were simple yet intriguing - a juicy porkloin, a medley of savory herbs and spices, and a secret ingredient that Margaret promised would take the dish to the next level.

As she read through the instructions, I could sense her passion and love for cooking shining through. Margaret had learned the recipe from her grandmother, who had learned it from her mother, and so on. It was a cherished family secret, passed down through generations and perfected with each new cook who added their own unique touch.

I knew then and there that I had to learn this recipe and make it my own. Margaret graciously agreed to teach me the ins and outs of the Porkloin Roll, and we spent the afternoon in her kitchen, laughing, chatting, and creating a masterpiece that would soon become a staple at my own family dinners.

The first step in making the Porkloin Roll was preparing the porkloin itself. Margaret showed me how to carefully butterfly the meat, creating a flat surface that would later be filled with a delicious stuffing of breadcrumbs, herbs, and spices. It was a delicate process, requiring precision and patience, but with Margaret by my side, I felt confident in my abilities.

Next came the seasoning. Margaret's secret ingredient was a blend of rosemary, thyme, and garlic, mixed together with a generous pinch of salt and pepper. As she sprinkled the mixture over the porkloin, the fragrant aroma filled the kitchen, and I couldn't wait to taste the final product.

Once the porkloin was seasoned to perfection, it was time to roll it up and secure it with twine. Margaret demonstrated the technique, showing me how to tuck in the ends and create a tight, uniform roll that would cook evenly and retain all the flavors of the stuffing.

As the Porkloin Roll went into the oven to roast, Margaret and I sat back with a glass of wine, reminiscing about old times and sharing stories of our families and loved ones. Cooking has a unique way of bringing people together, and I was grateful for the bond that Margaret and I had formed over our shared love of food.

After what seemed like an eternity, the Porkloin Roll was finally ready. We pulled it out of the oven, and the sight of the golden-brown crust and savory aroma made my mouth water in anticipation. Margaret expertly sliced the roll into thick, juicy portions, and we plated it alongside a medley of roasted vegetables and creamy mashed potatoes.

As we sat down to eat, the first bite of the Porkloin Roll was pure bliss. The meat was tender and flavorful, with hints of garlic and herbs that danced on my taste buds. Margaret beamed with pride as I took another bite, savoring the warmth and comfort of a home-cooked meal made with love and care.

From that day on, the Porkloin Roll became a staple in my own recipe collection. I made it for family gatherings, dinner parties, and quiet nights at home when I craved a taste of Margaret's warmth and wisdom. Each time I cooked the dish, I felt her presence in the kitchen, guiding me with her gentle touch and encouraging me to experiment and make the recipe my own.

As I sit here now, flipping through my own tattered recipe book, I can't help but smile at the memories of that fateful day with Margaret. The Porkloin Roll will always hold a special place in my heart, a reminder of the power of friendship, tradition, and the simple joy of sharing a meal with loved ones. And for that, I am forever grateful.