Do you want to make a dish that will wow your guests? This flavorful Tuscan Pork Roast is sure to impress your guests.
Now the beautiful full color photo of the recipe showed the most attractive roulade or rolled up roast with pretty layers of the yummy filling swirled inside.
Oh I was so excited to make this and be all kinds of fancy…
***Warning: You are about to ask yourself how on earth the woman writing this post has a food blog. You have been warned***
Then I made a mistake.
A sad little mistake really…
Scratch that a sad big mistake… that involves sad fleshy flaps…
You see, in order to make a roulade, I had to get my roast flat so I could roll it up. I was to cut my roast in half longways but not all the way through… check! Then I was to cut each half into halves to unfold the roast… sure! … um wait a second.
I thought things looked a bit odd. But then I thought it was no big deal that it would likely pound flat eventually. So I covered my sad fleshy flaps with wax paper and pounded away… but my sad fleshy flaps refused to flatten fully.
To get a visual for how you are supposed to cut the loin, watch the video below and at 1:03 she shows you the cuts that would have made all the difference…
OOOOhhh! So that is how you do it!
The outside came out beautifully. The inside just came out… as it turns out my sad fleshy flaps were lousy at keeping all the goodness inside.
The flavor was fantastic though. Definitely a keeper– especially if you roll it up right!
How about you? Any kitchen flop confessions out there? Do tell!
Tuscan Pork Roast
- 4 lb Pork Loin Roast
- 8 oz Cream Cheese- Softened
- 1/4 Cup Pesto
- 6 oz Roasted Red Peppers from a Jar
- 1 tsp Paprika
- Salt and Pepper to taste
- 1/2 Cup Baby Spinach
- Slice your loin longways in the center but not all the way through.
- Then cut each half open to lay flat by cutting horizontally but not all the way through.
- Pork should be a flat rectangle that can be placed between two pieces of wax paper and and pounded to flatten further.
- Spread cream cheese over top of the pork.
- Spoon on pesto.
- Top with peppers and roll up pork securing with kitchen twine every 2 inched.
- Rub with paprika, salt and pepper.
- Bake at 425 for 45 minutes or until meat thermometer reads 145.
- Remove from oven and let stand for 10 minutes before removing string.
- Cut into slices and serve over a bed of baby spinach.
Sharing this over on Weekend Potluck… have you seen all the deliciousness over there lately?
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I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions.Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:)So come on in and sit a spell.