ERIC'S GRILLED PORK ON PORK ROLLATINI
Pork cutlets are stuffed with peaches, jalapeno, and sausage and rolled into rollatini and grilled for a quick and easy weeknight dinner that looks gourmet. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Eric Adler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C) and place a grill pan in the oven. (Or preheat countertop induction oven on medium heat with grill pan inside.)
- Bring balsamic vinegar to a boil in a saucepan; reduce heat and simmer until balsamic is reduced and thickened into a glaze, 10 to 15 minutes.
- Pound pork cutlets with a mallet to about 1/2-inch thickness.
- Cook and stir sausage, onion, and jalapeno in a skillet over medium heat until onion slightly translucent and sausage is cooked through, about 5 minutes. Add peaches and apple; cook and stir filling until fruit is softened, about 5 more minutes. Add about 1 tablespoon balsamic glaze to the top and stir.
- Spoon filling into the center of each pork cutlet, reserving leftover filling in the skillet. Roll up culet and tie with roasting twine. Place rolled pork onto heated grill pan and return to oven.
- Bake in the preheated oven, turning pork halfway through, until pork is cooked through and browned on the outside, 20 to 25 minutes. (Or grill on medium heat in the countertop induction oven for 15 minutes (7 1/2 minutes each side.)
- Pour balsamic glaze over leftover filling in the skillet; cook and stir over low heat just until warm. Spoon filling onto cooked stuffed pork.
Nutrition Facts : Calories 172.9 calories, Carbohydrate 11.3 g, Cholesterol 54.6 mg, Fat 5.3 g, Fiber 0.7 g, Protein 19.1 g, SaturatedFat 1.8 g, Sodium 137.3 mg, Sugar 9.7 g
ROLLATINI WITH PORK AND ROSEMARY FILLING
These savory rolled chicken breasts filled with a delicious pork and rosemary mixture make a delightful reprieve from the usual chicken fare. Go ahead, pig out!
Provided by Behr
Categories Ground Pork
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- To Make Filling: Heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and saute until golden. Add the pork and season with salt and pepper to taste. Cook the pork, crumbling with a fork, for about 10 minutes. Stir in the rosemary. Remove mixture from skillet with a slotted spoon and remove all but 2 tablespoons of the pork fat.
- Lay the chicken breasts flat and season with salt and pepper to taste. Spoon equal amounts of the pork mixture onto each breast, and roll each one up tightly. Secure each roll with 2 toothpicks.
- Heat the skillet with the reserved pork fat over medium high heat until almost smoking. Saute chicken on one side for 3 to 4 minutes or until golden brown. Turn over. Turn heat to medium and saute chicken until cooked through, 5 to 6 minutes.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 2.2 g, Cholesterol 109.3 mg, Fat 20.3 g, Fiber 0.4 g, Protein 37.1 g, SaturatedFat 5.8 g, Sodium 109.6 mg, Sugar 0.8 g
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.
SPEEDY PORK SCALOPPINI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chops: Heat a heavy-bottomed skillet over medium heat. Season the pork chops with salt and pepper. Set aside.
- Mix together the milk and eggs in a shallow dish. Place a heaping 1/2 cup of flour onto a plate, add a pinch of salt and pepper and mix through. Add the panko to another plate and season with a pinch of salt and pepper.
- Bread the pork by dredging each chop first in the seasoned flour, shaking off the excess. Next, transfer to the egg/milk mixture, coating both sides. Then, cover with the seasoned panko. Set aside.
- Add the oil and 3 tablespoons of the butter to the skillet. Add the breaded chops and cook until golden and crisp, 2 to 2 1/2 minutes per side. Remove to paper towel-lined plate.
- Without cleaning the skillet, carefully add the capers and remaining 3 tablespoons butter, allowing the butter to melt. Sprinkle the remaining 2 tablespoons of flour over the melted butter and cook, stirring, for 30 seconds. Add the wine and stock and bring to a boil. Simmer until the sauce begins to thicken, about 2 minutes. Add 1 tablespoon of the lemon juice (or more to taste) and adjust the seasoning.
- For serving: Place the arugula on a platter and drizzle with the lemon juice. Shingle the pork chops on top. Drizzle the sauce over the pork chops and finish with the shaved Parmesan and parsley. Serve with the remaining lemon wedges and any extra sauce on the side.
BRAZILIAN PORK STEW WITH CORN DUMPLINGS
Try this simple one-pot take on the traditional Brazilian Feijoada, using pork shoulder - throw in leftover chorizo, ham or bacon
Provided by Sarah Cook
Categories Main course
Time 3h
Number Of Ingredients 27
Steps:
- Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil - they don't have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened.
- Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr.
- Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.
- After 1 hr, stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins.
- When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved beaten egg.
- Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven - the stew without its lid - and cook for 25 mins until the dumplings are golden and risen.
- Carry the stew straight to the table, and sprinkle over a little more oregano before spooning into bowls. Serve the extra dumplings alongside for those who fancy another one, and the onion relish.
Nutrition Facts : Calories 886 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 26 grams sugar, Fiber 14 grams fiber, Protein 44 grams protein, Sodium 1.9 milligram of sodium
VEAL SCALLOPINI ROLLATINI A LA MARSALA AND MUSHROOMS
Steps:
- Divide the veal tenderloin into three pieces. Carefully and gracefully pound each piece with a meat mallet on each side until 1/8-inch thick.
- Dice the capocollo, Prosciutto, soppressata, provolone, parsley and basil and place in an 8-inch bowl. Mix together.
- Beat eggs together in a small bowl, then add 1 tablespoon egg to the bowl with the meat mixture and mix in. Carefully divide stuffing into 3 portions and roll each up in a scallopini very tightly.
- Heat oil in an 8-inch saute pan until lightly smoking. Roll each rollatini in flour, then shake off excess and roll in remaining egg wash until covered. Place rollatinis in hot oil, seam-side down.
- Allow to brown, lowering heat as needed. Gracefully turn, cooking scallopini until they have golden-brown crusts, approximately 3 minutes on each side. Remove excess oil from pan, then place back on medium heat and add mushrooms. Allow to cook for 2 minutes, then season with salt, pepper and parsley. Add Marsala wine to deglaze pan, then carefully add stock, butter and demi-glace. Allow heat to remain on medium until the liquid reduces by half, then by half again. When you see the pan sauce is the consistency of heavy cream, you have achieved nirvana. Gracefully place rollatinis on a plate, then cover with remaining sauce and mushrooms.
CHICKEN PARM ROLLATINI
Rollatini gets a chicken parm makeover. We rolled chicken cutlets around mozzarella cheese, coated them in Parmesan breadcrumbs and baked them off in a light tomato sauce for a dish that's big on comfort. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Cook the broth, garlic, tomatoes and basil in a skillet over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Cover to keep warm.
- Season the chicken with salt and pepper; place smooth-side down on a work surface. Sprinkle with the parsley and mozzarella. Starting at the short end, roll up to enclose the filling. Secure with a toothpick.
- Mix the parmesan and breadcrumbs in a shallow dish. Put the egg white in another dish and beat until foamy.
- Mist a cast-iron skillet with cooking spray. Dip the chicken rolls in the egg white, then coat with the breadcrumb mixture. Place in the skillet, seam-side down. Sprinkle with any remaining breadcrumbs and mist with cooking spray. Bake until cooked through, about 20 minutes. Serve with the tomato sauce, and polenta, if desired.
Nutrition Facts : Calories 350, Fat 14 grams, SaturatedFat 7 grams, Cholesterol 94 milligrams, Sodium 788 milligrams, Carbohydrate 17 grams, Fiber 2 grams, Protein 39 grams, Sugar 6 grams
BRAZILIAN PORK ROLLATINI
Number Of Ingredients 9
Steps:
- 1. Cut the pork loin crosswise into 12 thin slices, or have your butcher do it. (It helps to partially freeze the pork before slicing.) Each slice should be about 4 inches long, 3 inches wide, and 1/4 inch thick if the slices are too thick, you can pound them between sheets of plastic wrap, using the side of a heavy cleaver or a rolling pin. Season the slices with salt and pepper.2. Spread the grated cheese in a shallow bowl. Dip each slice of pork in grated cheese, turning to lightly coat both sides and shaking off the excess. Lay the pork slices flat on your work surface and spread the surface of each lightly with mustard. Place a strip of ham, an onion wedge, and a cornichon (if using) at one narrow end of each slice, then roll the pork tightly around the filling to form a compact roll. Tie each roll in the center with butcher's string or pin shut with toothpicks. Brush the rolls with oil, put on a plate, and sprinkle with any remaining cheese (see If Doing Ahead).3. Preheat the grill to medium-high.4. When ready to grill, oil the grate. Arrange the pork rolls on the hot grate and grill, turning with tongs, until nicely browned on all sides and just cooked through (firm to the touch), 8 to 12 minutes in all. Remember to remove the strings or toothpicks before serving.Makes 12 rolls serves 6 as an appetizer, 4 as an entrée
Nutrition Facts : Nutritional Facts Serves
BRAZILIAN PORK ROLLATINI
A very nice change using pork loin. Original recipe from Mr. Steven Raichlen. I have changed the method somewhat-I find it works much better.
Provided by Diana Adcock
Categories Pork
Time 42m
Yield 12 rolls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut pork loin into 12 equal slices.
- Place each slice between sheets of wax paper and lightly pound until each slice is around 4 inches long and 3 inches wide.
- Spread one side of each piece of meat with Dijon mustard.
- Lightly salt and pepper each piece of meat.
- Sprinkle Gruyere evenly between each piece of meat.
- Place one slice of ham on each piece of meat.
- At the front end of each piece of meat center a pickle slice and sprinkle with diced onion.
- Starting at the pickle end roll meat tightly around filling.
- Secure with 2 toothpicks.
- Repeat until you have 12 rolls.
- Brush rolls with olive oil and set aside for 30 minutes.
- Prepare grill.
- If using gas medium high, coals red hot and "dusty".
- Grill rolls until nicely browned on all sides, around 12 minutes total.
- Remove toothpicks and plate rolls, 3 per person.
- At this point you can sprinkle additional shredded cheese if you wish.
Nutrition Facts : Calories 835.5, Fat 58, SaturatedFat 18.1, Cholesterol 211, Sodium 4294.5, Carbohydrate 6.6, Fiber 1.7, Sugar 2, Protein 70.2
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