Brad's pork roll w/ hollandaise and white balsamic asparagus

Introduce

Chef :

wingmaster835

Brad's pork roll w/ hollandaise and white balsamic asparagus

I do this sort of thing a lot, this one turned out great. Thought I would share. And yes it is healthy to eat this much pork in one meal. 🤣

Ingredient

cream cheese, room temperature

1 1/2 cups

Cooking instructions

* Step 1

First we need to toast the fresh herbs while preparing the pork stuffing. Heat a medium frying pan on medium heat. Remove stem and chop the poultry blend. This usually consists of 2.5 grams of rosemary, sage, thyme, and marjoram. When pan is hot, add herbs to dry pan and toast for a few minutes to get the herbs aromatic. Do not let them burn. When done, set aside.

* Step 2

Meanwhile, in a large mixing bowl add cream cheese, the 2 other cheeses, minced garlic, and a little smoked paprika. Mix together well until the mixture is even. Add half of the toasted herbs, set other half aside, and fold into mixture.

* Step 3

Next is to prep the pork loin. This is the tricky part. You will need a large clean surface. Start with the fat side down. A half inch above the counter start fileting the loin. Do not let your knife go all the way through the meat. Take short strokes. And keep the cutting edge pointed down slightly. Slowly unroll the loin as you cut keeping your knife about a half inch above the counter.when you are done you will have a large flat piece of pork.

* Step 4

If the cuts are uneven that's OK, you can use a meat mallet to pound the pork into a more even thickness.

* Step 5

Now that you have a flat thin piece of pork, season with the seasonings listed. Season to taste, but I think pork needs a little more seasoning than red meat. As you are stuffing the roll remember which way you unrolled it because you want to roll it back up so the fat cap is on the outside on top.

* Step 6

Lay out the deli cuts on top of the pork evenly. Leave a little space at the fat cap end for it to seal up when rolled back up. Evenly spread all of the stuffing on top of the deli cuts.

* Step 7

Now carefully roll back up. As I said earlier, the fat cap should be outside on top just like it was before it was cut. Set to the side.

* Step 8

Reserve 6 strips of bacon and set aside. Lay the rest of the bacon out on the surface slightly overlappingmake it about as wide as the pork loin is long. Set the pork loin fat cap down in the middle of the bacon. Pull the ends closest to you up and around the loin. Stretch them a little. Then roll the loin to completely wrap it with the bacon. Place on a broiler pan, Sprinkle with the rest of the toasted herbs, and into a preheated 325 degree oven.

* Step 9

Bake 25 - 35 minutes while preparing the asparagus.

* Step 10

Wash down area.

* Step 11

Cut the tough ends off of the bunch of asparagus. Place on a baking sheet. Drizzle with olive oil and vinegar. Season to taste with the seasonings listed. Toss around to coat evenly.

* Step 12

Split the asparagus up into 6 bunches. Wrap each bunch with the reserved bacon. Place back on the baking sheet. Top each bacon wrapped bunch with a good pinch of brown sugar.

* Step 13

After the loin has cooked the first 25-35 minutes. Add the asparagus to the oven and cook about the same amount of time. If the asparagus start getting too done, remove them. The pork is done when a thermometer reads 165 in the middle. When pork is done remove and tent with tin foil for 5-7 minutes. Place asparagus back in to warm up if needed.

* Step 14

After loin has rested, slice and plate. Serve with warm hollandaise over pork. Dust a little more smoked paprika for garnish. Serve with asparagus. Enjoy.

Note: if there is a photo you can click to enlarge it