Pork Roulade With Iberico Secreto In Clay Pot

Описание: Serves: 6 guests

2 lbs. 2 oz. (980 g) Pork Loin
1 lbs. (464 g) Iberico Secreto Steak
8 oz. (240 g) Fennel, shaved
8 oz. (240 g) Onion, shaved
2 oz. (60 g) Garlic, shaved
2 oz. (60 g) Italian Parsley, chopped
8 oz. (236 ml) Dry White Wine
As Needed Dusseldorf or Dijon Mustard
As Needed Salt & Pepper
As Needed Onion, sliced
As Needed Carrot, chunks
As Needed Thyme, Rosemary, Marjoram - fresh

Method:
• Soak clay pot with lid in cold water for 30 minutes prior to using.
• Preheat pan over medium high heat, add oil then add fennel. Sauté for 5 minutes. Add onions, season with salt & add garlic. Sauté for 5 minutes or until aromatic.
• Add wine, cover with lid and braise for 15 minutes. Remove lid and check for tenderness. Continue to cook if not tender and until au sec. When the fennel is tender, remove from pan and place in cooler to chill. 15 minutes at minimum.
• Lay your pork loin on a cutting board and butterfly it open. Slice until the whole loin lays flat on the cutting board.
• Season with salt and pepper. Brush loin with mustard all over the surface. Sprinkle garlic evenly across the loin. Then add parsley in an even layer. Cover parsley with chilled fennel in an even layer.
• Lay the secreto steak on top, season with salt and pepper and roll firmly. Not too tight that all of the filling falls out.
• Tie the roulade with butcher’s twine. Feel free to push in some of the fallen filling.
• Sear in a pan with oil over medium high heat on all sides. Remove when seared.
• Line the bottom of your clay pot with onion, carrot & herbs. Place the roulade in the pot, add wine and cover with lid.
• Place into a cold oven and then set the temperature to 400°F (204°C) and bake for 1 hour.
• Remove and allow to rest in clay pot for 20 – 30 minutes. After that time, remove from clay pot and slice and serve.

Notes:
• Always soak the clay pot and lid for at least 20 - 30 minutes prior to use
• Never put a cold clay pot into a hot oven
• Clay pots are NOT made for searing. Only moist cooking methods
• Season foods well before the cooking.