Stuffed Pork Roast with Anchovies, Olives, and Tomatoes
serves: 4-6 people
I found myself with a lot of pork this week. That is a bit weird to say, so I must explain that I am making a Cassoulet for a dinner this weekend, so I purchased panchetta, salt pork, pork sausage, prosciutto, and a pork shoulder…I only needed a pound or two, but I only pork shoulder comes in 6-10 pound shoulders.
After I removed the skin, bone, and 2 pounds to use for the cassoulet, I was left with about 4 pounds of pork shoulder. I decided to butterfly the now boneless roast. I cut the slices in half and butterflied the two slices. I ended up with 2 3/4 inch thick slabs of meat about 8-10 inches wide and 12 inches long.
I have been reading Gordon Ramsay’s cookbook, and loved his recipe for stuffed lamb with anchovies. I figured it would work well with pork as well. I stuffed the pork with some red pepper flakes, oregano and anchovies and roasted the stuffed pork logs in a wine sauce with onions, tomatoes, capers, and Kalamata olives.
The pork and sauce turned out amazing! We boiled some potatoes and smashed them up a bit to serve as a bed. Serve a light, crisp salad on the side.
- 3-4 pounds pork shoulder, boneless
- salt and pepper
- 9 sprigs fresh oregano plus 2 tablespoons dried oregano
- 1-2 tablespoons crushed red pepper flakes
- zest of 3 lemons
- 2 jars anchovies, oil reserved
- 2 large onions, thinly sliced
- 4 cloves garlic, crushed
- 2 tablespoons capers, drained
- 1 1/2 cup kalamata olives, I used pitted, but either is fine
- bottle of dry white wine
- 1/2 28 oz container of plum tomatoes (I use the other half for my cassoulet)
- Preheat oven to 350°F.
- Take your pork roast, and butterfly it (place the piece of meat on a flat surface and make a cut through the meat parallel to the cutting board, slicing it in half as if opening a book in the middle, leaving a little strip to hold the two pieces together like the binding in that book.)
If the meat is thicker than 1 inch at this point, cut the butterflied piece in half and butterfly each of the halves. My slices ended up around 3/4 inch thick.
Each piece was between 8-10 inches wide and 12 inches or so long.
- Dry off with some paper towels and season with salt and pepper on both sides.
- Sprinkle the zest of 1 lemon on each roast. Sprinkle the roasts with all but a small pinch of red pepper flakes and all but 3 sprigs of oregano.
- Carefully roll up the meat and tie with kitchen string.
- Heat a large oven safe frying pan or roaster on the stove top. Add the reserved anchovy oil and enough olive oil to make about 3 tablespoons of oil.
Brown the pork roasts on all sides, about 1-2 minutes per side.
- Remove pork roasts and set aside.
- Add a bit more olive oil to the pan and sauté the onions and garlic until a bit browned, about 5 minutes or so.
Add the remaining lemon zest, oregano, and red pepper flakes, olives, capers,
and tomatoes with their juice.
- Deglaze with a bit of the wine, scrape up any of the bits left behind by the meat. Add remaining wine and boil for about 10 minutes.
- Return the pork to the pan.
- Place in the oven and bake for 1.5 or so hours until the meat is tender and cooked through. Thermometer should read 145°F.
Flip the meat and baste it with the wine sauce every 10-15 minutes.
Rest for 10-15 minutes before serving with some smashed potatoes and salad.