Salami-Provolone-Stuffed Pork Loin Recipe With Roasted Red Pepper and Spinach is a show stopping main course that’s full with delicious flavors, and it’s a lovely centerpiece on a holiday table.I had the pleasure of meeting the lovely and talented Sara Moulton at Melissa’s Produce last week.
I was so happy to get a copy of Sara’s newest book, Home Cooking 101: How to Make Everything Taste Better, and to watch her do an awesome cooking demonstration. I have been a Sara Moulton fan for a long time. I remember loving her show, Cooking Live, which she hosted from 1997 to 2002. Sara would cook her recipes while taking questions from callers during the live show. If you ask me, she was way ahead of her time. Think about Facebook live cooking demos where people are commenting and asking questions — Sara was figuring this out 20 years ago!Sara is one of the most accomplished people in the food industry — In an article in the New York Times, she was described as “One of the nation’s most enduring recipe writers and cooking teachers . . . and a dean of food television and magazines.” You can find out all about Sara’s numerous, great achievements here.
Sara says that for decades her mission has remained the same — “to help the home cook get a tasty dinner on the table every night.” Don’t you love that!?
There were a few things Sara said throughout her cooking demonstration that I loved and totally agree with!
-Use your hands!
-Learn to use all of your senses to help you cook.
-Do away with Mise en Place! In other words, you do not have to have everything in place and measured out before you cook. (Phew!) Just make sure you have all of the ingredients!
(Sara talks about all of these in detail in the book.)
Sara Moulton is simply a delight — from her easy, delicious recipes to her fun personality!
I highly recommend Sara’s, Home Cooking 101: How to Make Everything Taste Better. This is a book you’ll turn to again and again. It’s “not just a collection of wonderful recipes, it’s also a teaching manual aimed at the home cook. Each recipe specifically demonstrates a tip or method that can make you a better and more confident cook.” You can get your copy here.
My recipe for Salami-Provolone Pork Loin With Roasted Red Pepper and Spinach is a slight variation on Sara’s recipe (pg. 258). I added spinach and roasted peppers, and changed the marinade based on the ingredients I had on hand. Here’s a photographic preview of the recipe, which is just below.
The result looks fancy and beautiful, though the process is quite easy . . .
(The above came tied, as they often do. When this is the case, you must remove the twine before you begin the next step.)
Butterfly the pork loin.
Layer the salami.
Layer the spinach.
Layer the provolone.
Layer the roasted peppers.
Roll and tie the stuffed pork loin.
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped, fresh oregano, washed and dried
- 2 teaspoons dried thyme
- 1¼ teaspoon sea salt
- 1¼ teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- 1 (2 to 2¼-pound) center-cut boneless pork loin roast
- 4 ounces thinly sliced salami
- 1 cup loosely packed spinach leaves, washed, dried & stems removed
- 4 ounces thinly sliced provolone
- ¼ cup roughly chopped roasted red pepper (here's How to Roast & Peel Peppers)
- In a small bowl, combine the garlic, oregano, thyme, salt, pepper and olive oil. Set aside.
- If your pork loin came tied, remove the twine. Then on a clean, dry surface, use a boning knife to trim the pork of some of the excess fat -- Sara recommends leaving about ¼-inch, if possible. Next, use a Chef's knife to butterfly the pork loin in a roll cut. Here's a video where Sara shows you exactly how to do this!
- Sprinkle the butterflied pork very lightly with water, and then place a piece of plastic wrap on top. Use a smooth meat pounder or the bottom of your smallest sauté pan to pound the pork until it's ½ to 1-inch thick.
- Mix the marinade and pour about half of it in the bottom of a 9 X 13-inch baking dish. Place the butterflied, pounded pork on top, and then drizzle the rest of the marinade over it. Use your hands to rub the marinade into the pork, being sure it's completely coated on both sides. Cover with plastic wrap and place in the refrigerator overnight.
- Preheat the oven to 450 degrees F and remove the pork from the fridge.
- Place the pork, fat side down (cut side up), on a clean, dry surface, with the short end facing you. Arrange the salami in an even layer, leaving about a 1-inch border at the short end furthest from you. Add the spinach in an even layer, followed by the provolone slices, and topped with the peppers. (See pictures above the recipe.)
- Now, starting with the end closest to you, roll up the pork, as tightly as possible. With the seam side down, use butcher's twine to tie the pork. Here's a video that shows you exactly how to do this!
- Return the now stuffed pork to the baking dish and place it in the 450 degree F oven and roast for 15 minutes. Then reduce the heat to 325 degrees F, and roast until the internal temperature is 140 degrees F, about 20 minutes.
- Remove from the oven and let it rest, covered loosely with foil, for at least 25 minutes, before slicing.