1) Garbonzo Beans 3 cans (15 oz. each)
2) Paprika 1/4 tsp.
3) Lemon Juice 1/4 cup
4) Whole Peeled Garlic 1/8 cup
5) Tahini Sesame Paste 1/4 cup
6) Extra Virgin Olive Oil 1 1/2 cups
7) Kosher Salt 1 tbs.
8) White Pepper 1/2 tsp.
1) Chop garlic and set aside.
2) Drain garbonzo beans and rinse with cold water
3) Place all ingredients together in a food processor,
blend for about 3 minutes, or until desired
3) Be sure to scrape down the sides of the food
processor to puree all the garbonzo beans.
Brush pita with olive oil, and toast in the oven until
crisp. If desired...red pepper can be sprinkled on top
or sesame seeds, parmesian cheese, roasted cumin, etc.
Mediterranean Stuffed Porkloin
1) Goat Cheese 1 1/4 cup
2) Pitted Diced Greek Olives 1/2 cup
3) Toasted Chopped Pinenuts 3/4 cup
4) Diced Sundried Tomatoes 1/2 cup
5) Chopped Garlic 2 tsp.
6) Fresh Cracked Black Pepper 1/2 tsp.
7) Fresh chopped Rosemary 1 tsp.
8) Seasoned Bread Crumbs (Progresso) 1/3 cup
1) Place softened goat cheese in a bowl.
2) Add the diced greek olives, toasted chopped
pinenuts, diced sundried tomato, chopped
garlic, fresh cracked black pepper, chopped
fresh rosemary, and bread crumbs.
3) Fold all ingredients together, and set aside.
1) Spinach 1/2 lbs.
2) Olive Oil Blend 2 oz.
1) Be sure to pick all the stems off, and wash very
good, to remove sand.
2) Quickly saute the spinach in about 2 oz. of olive
oil blend, make sure not to overcook!!!!!
3) Allow to cool, and set aside.
1) Porkloin (not trimmed) 2 lb.
2) Kosher Salt as needed
3) Cracked Black Pepper as needed
4) Roasted Raspberry Chipotle Relish 1 bl.
5) Butcher's Twine as needed
1) Trim a 2 1/2 or 3 lb porkloin free of excess
fat and silver skin. (Be sure to save scraps).
2) Slice the porkloin lengthwise and begin to
unroll as you slice (See demo).
3) Once rolled out flat, pound porkloin with a
a meet mallet until the loin is thin, flat and
4) Make sure to place plastic wrap down first
and additional plastic wrap over the flat loin
5) Sprinkle with salt and pepper, and brush
roasted raspberry chipotle relish over the
porkloin, but make sure to leave a 1 inch
frame of porkloin around the edges.
6) Lay the Spinach between two paper towels
and lightly squeeze the moisture out of the
spinach, try to get it as dry as possible,
7) Lay the spinach on top of the roasted
raspberry relish evenly, allowing that 1 inch
frame to be shown.
7) Once the spinach is layered on top of the pork,
rolling can begin. Make sure that the pork is
rolled sort of snug, then begin to tie the roast.
8) Season with salt and pepper.
1) Heat a roasting pan up on the stove and add
2 oz. of oil to the pan.
2) Place the porkloin in the pan and sear on all
sides until golden brown, do not forget the ends.
3) Place the scraps of pork in the pan as well, along
with the miropiox, (celery, onions, carrots,
4) Allow to cook in a 350 degree oven for about 1
hour or until the internal temperature reaches
150 degrees. Make sure to turn the roast
throughout the cooking process.
5) About 45 minutes into the cooking process, add
1 small can of tomato paste and allow it to
caramelize with all the other vegetables.
6) Once the porkloin is 150 degrees, remove it from
the pan and place it on a platter to rest.
7) Place the pan with the miropiox and tomato on
the stove, remove any excess grease, then add 2
cups of burgundy wine and let it reduce by 1/2.
Once reduced, add 1 quart of chicken stock and
simmer for 10 minutes.
8) To thicken, add a slurry of corn starch and
burgundy wine or water, which ever you prefer,
the liquid should always be added to the starch,
not the starch to the liquid, (the consistency should
be like heavy cream).
9) Slowly add the slurry to the sauce. Stop once desired
thickness has been reached.
10)Allow to simmer for 3 to 4 minutes, to allow the
starch to cook out.
11)Strain through a fine strainer and finish by whipping
4 tbs. of butter into the sauce...1 tbs. at a time.
12) This will give the sauce a velvety finish.
13) Slice porkloin and serve with a potato and a
vegetable, if you prefer.