cook time: 1 hour 45 mins | Makes 8-10 servings | recipe + Image From Le Creuset
Succulent and juicy, this apple and kale stuffed pork roulade makes an impressive centerpiece. After stuffing the boneless pork loin, it is surrounded by a mix of hearty root vegetables for a savory one pot meal. While roasting, the pork and vegetables release liquid, forming a savory jus in the bottom of the pot that’s perfect for spooning over the sliced roulade.
- Olive oil
- 1 sweet onion, diced
- 1 stalk celery, minced
- 4 apples, divided
- 1 bunch kale, ribs removed and chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds
- 1/8 teaspoon ground nutmeg
- Freshly ground black pepper
- 3-4 pounds boneless pork loin, butterflied
- 1/2 cup grated Parmigiano Reggiano cheese
- 2 golden beets, peeled and quartered
- 2 turnips, quartered
- 2 white sweet potatoes, peeled and quartered
- 2 tablespoons coconut aminos
Preheat oven to 350°F.
Place a large, enameled cast iron Chef’s Oven or Dutch Oven over medium heat. Add enough olive oil to lightly coat the bottom of the pot. Add the onion and celery, and season with a large pinch of salt. Cook the vegetables until softened and caramelized, about 10 minutes. Dice 2 of the apples and add to the pot, cooking 5 minutes longer.
Add the kale to the pot and combine. Cook until wilted, about 2 minutes. Add the garlic powder, onion powder, sage, marjoram, red pepper flakes, fennel seeds and nutmeg and stir to combine. Season to taste with salt and pepper. Remove from the pot and let the mixture cool slightly.
Season the butterflied pork loin on both sides with salt and pepper. Place the pork cut side up on a large cutting board. Spread the cooled kale mixture over the pork. Sprinkle the grated cheese over the mixture. Roll the pork up lengthwise with the filling inside. Secure the pork roulade with butcher’s twine.
Add enough olive oil to coat the bottom of the pot and place back over medium heat. Add the beets, turnips and sweet potatoes to the pot. Season with salt and pepper. Cook until beginning to brown and caramelize, about 5 minutes. Remove the pot from the heat.
Place the pork roulade on top of the root vegetables. Put the lid on the soup pot and place in the preheated oven and cook for 30 minutes.
Remove the pork from the oven and take off the lid. Cut the remaining 2 apples in half and add to the pot. Brush the pork with the coconut aminos. Return the pork to the oven, uncovered, and cook until the pork has reached 145°F, about 30-45 minutes longer. Turn the oven to broil and cook until the top of the pork is browned and caramelized, about 3 minutes.
Remove the pot from the oven. Place the pork roulade on a cutting board. Let rest for 10 minutes before removing the twine and slicing. Serve the sliced roulade with the roasted vegetables and a spoonful of the liquid released by the pork and vegetables.