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· Founding Member
471 Posts
Discussion Starter · #1 ·
I made an Italian Style stuffed Roasted
loin of pork for Sunday Dinner today…all the prep and the roasting
of the pork was done in the same 10” cast iron skillet.
The Pork was Stuffed with onions, spinach, ‘pan roasted’ garlic, mushrooms,
bacon, Parmesan cheese, mozzarella cheese, and provolone
cheese and a sprinkle of crushed walnuts.
First I butterflied it, salted and peppered both sides..then I put down
the fried onions, next the sautéed Spinach and four cloves of mashed garlic…( reserved a couple of pieces of garlic to cook in with the roast and also reserved some mushrooms to finish with the gravy) ..

then put down the mushrooms and bacon and chopped walnuts, next Parmesan cheese, then sliced mozzarella and sliced provolone cheese…then rolled and tied it and browned it in the same pan with more fried onions…after it was browned I deglazed the pan with about 1/3 cup white wine then added one cup of chicken broth.
I put the rack from my pressure cooker inside the pan and put the roast
Inside the rack.
Note: I put a little EVOO into the frying pan and put another pan behind
it to tilt the pan…and slowly pan roasted the garlic…the garlic come out with
a mild nutty flavor, just like roasting it whole in the oven 😋 it tastes delicious.

Roasted it at 375° for 30 minutes, until the thermometer registered 140°

For the gravy remove the roast and remove the broth to a bowl…then put a couple tablespoons of butter in the ban and two teaspoons of flour and some half and half and made a roux…add back the broth and simmer on low for several minutes remove the garlic and mash it with a fork and add it back to the gravy …then add then fried mushrooms and heat through…
I did a pictorial of the preparation…enjoy.

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