Have you had broccolini before? Here in the Paleo on the Go Test Kitchen we are always looking to show you how to create different dishes you might think are too difficult. I have to say this menu turned out quite delicious. It’s sometimes difficult to get but if you see it in your local market be sure to get some. It’s one of my favorite vegetables!
Something to note about the roast, when searing it in a pan don’t worry about the bits and pieces of stuffing that come out. They will become part of the gravy you will make. So get your ingredients together and let’s get cooking!
- 3 tablespoons olive oil
- 2 lb Pork Loin Roast
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 3 apples, peeled and diced
- ½ cup raisins, soaked in warm water to soften
- 2 tsp. fresh thyme leaves, chopped
- 2 tsp. fresh rosemary leaves, chopped
- 2 cups beef bone broth
- Sea salt to taste
- 1 T. arrowroot powder
- 2 large white Japanese sweet potatoes
- ½ cup coconut cream
- 1 tsp. sea salt
- 1 bunch broccolini
- 2 Tbl. olive oil
- ½ tsp. sea salt
- 2 tsp. minced garlic
- Generously season meat with salt.
- Heat 2 T. oil in a saute pan and add finely chopped onion, carrot, celery, and garlic and saute on medium heat until tender. Add apples and raisins and saute for another minute or two to soften.
- Take pork loin roast and remove string if any, then butterfly it open from top to bottom spreading the meat out flat. Pound meat with mallet until it is a uniform even thickness. Season the open side of the meat with salt, and half of the rosemary and thyme. Take the sautéed vegetable mixture and lay it down the center of the meat, from top to bottom (think sushi) and then tightly roll the meat into a cylinder encasing the filling in the center. Tie the roast in four spots, evenly spaced with butchers string. Season the outside of the roll with a little more sea salt.
- Add 1 T. olive oil to heavy bottomed pan. Sear the meat roll on high heat-a couple of minutes each side. Remove meat from pan and place it onto a rack in a roasting pan. Roast the pork at 375 for 40-55 minutes until instant read thermometer reads 160 in the deepest part of the roast. Remove the pork from the oven and set it aside to rest before slicing.
- Pour the bone broth into the pan you seared the meat in to deglaze it. Cook for a few minutes until reduced by half. Add the rest of the thyme and rosemary, then use an arrowroot slurry to thicken the gravy.
- To serve, remove the butcher’s twine from the roast and slice the pork roast into ½” thick slices, shingling them on the plate over the mashed potatoes. Finish with the gravy and some sautéed broccolini or other vegetable.
- Peel and chop the potatoes and put them in a pot. Cover with water and bring to simmer. Simmer until potatoes are tender. Drain and mash with a potato masher. Season with salt and add coconut cream to the potatoes, mashing it in well.
- Trim the ends off the broccolini. Heat the olive oil in a large saute pan, add garlic then broccolini. Toss the broccolini well to coat with the oil and garlic. Sprinkle with sea salt. Add a few drops of water and cover the pan for a minute or two to steam the broccolini and it should turn a nice bright green. Be careful not to overcook it.
Vegetable Stuffed Pork Loin with Mashed Sweet Potato’s
There are quite a few steps creating this dish, but don’t let that deter you. We’re here to help you in achieving culinary success. You will see that if you approach the recipe methodically you will soon be serving your guests a gourmet meal fit for a king or queen.