Chef Marc's
Pork Loin & Country Greens Roulade
Ingredients
For the Country Greens
2 tablespoons canola oil
1 quart Guidry’s Fresh Cuts Creole Seasoning
3 cloves garlic, minced
1 bunch each of collard, mustard and turnip greens, shredded
1 tablespoon kosher salt
1 teaspoon cayenne pepper, ground
1 teaspoon black pepper, ground
1 tablespoon Steen’s Cane Syrup
For the Pork Roulade
3 pounds pork loin, trimmed
½ pound Black Forest ham, thinly sliced
½ pound provolone cheese, thinly sliced
1 pound bacon, thinly sliced
2 teaspoons garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
2 teaspoons black pepper, ground
1 teaspoon cayenne pepper, ground
Directions
The Country Greens
Heat the canola oil in a large pot, and sauté the Creole Seasoning mix until the onions are translucent. Add the garlic and cook for 2 minutes.
Add the greens and all the dry seasonings; mix well and cover with a lid.
After 30 minutes, remove the lid; add stir the syrup into the greens.
Remove pan from heat and set aside to cool.
The Pork Roulade
Preheat the oven to 375°F.
Cut from one side of the pork loin through the middle horizontally to within one half-inch of the other side to butterfly the pork loin. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about a ½-inch thickness.
Remove the plastic wrap, and season the pork loin on all sides with the garlic powder, onion powder, salt and peppers.
Place single layers of ham, provolone cheese and the cooled greens across the pork loin, leaving a 2-inch space at the end where the pork will be rolled.
Tightly roll the pork loin over itself until you reach the end.
Wrap the pork loin in the bacon from end to end, then tie with butcher’s twine to keep the roll sealed while cooking.
Place the pork loin on a parchment-lined sheet pan and roast for 45 minutes or until an internal temperature of 155°F is reached. Raise the temperature of the oven to 400°F for the last 15 minutes to brown the bacon if needed.
Remove the pork loin from the oven, and allow to rest 10-15 minutes before carving.
