Stuffed Pork Roast Recipe

Want to take your ordinary pork roast to extraordinary? This recipe looks impressive, but is really very simple. Served on top of kale and white beans in a flavorful, light sauce, this dish is not only gorgeous, but it's also on the healthier side of the spectrum!

Serves 4

You Will Need: 

For the Roast:

2 pound pork roast
2 tablespoons olive oil
3 cloves garlic, peeled & sliced thin
5 slices thin-sliced prosciutto
Several slices of mozzarella cheese
2 mushrooms, sliced
Handful of fresh flat leaf parsley
salt & pepper

For the veggies:

1 bunch (about 14 cups) fresh kale
1 16 ounce can cannelinni beans
1/2 stick butter
1 shallot, sliced
zest & juice of 1 lemon
3/2 cup white wine
1/4 cup chicken broth

Method:

Take your pork roast and butterfly it (which basically means to cut it in half, but leave the center portion intact so you come out with a flat roast:

Next, place a piece of plastic wrap overtop the pork and pound it out to make it nice and flat and uniform. Now you are ready to dress your roast! Start by dosing it up with some salt and pepper. Next, put your prosciutto on the roast: 

Then put on your mozzarella, mushrooms, parsley, and garlic:

Then roll up your roast, nice and tight, and then secure it with kitchen twine.

Place the roast in a cast iron skillet and drizzle it with the olive oil. Place in a 375 degree oven and cook until finished, about 1 hour, but up to 1 and 1/2 hours. (When it's done, the juices will run clear.) 

As for the veggies, you want to wait until your roast is nearly done to prepare them.  When you're ready, place the 1/2 stick of butter into a skillet and melt over medium-high heat. Add the shallot and cook for about 5 minutes, or until it becomes translucent. Add the zest and juice of the lemon, the chicken broth, and white wine. Bring to a boil and then reduce heat to medium. Allow the mixture to simmer a few moments, and then add the kale. 

You may have to add your kale in stages, as it fills the pan but then wilts. Add all the kale, bit by bit, until you have incorporated it all. When all the kale is nicely wilted, add the cannelinni beans. Heat through. 

When the roast is cooked, slice it and serve it over the kale and white bean mixture. The flavors combine beautifully!