Best 4 Tricolore Stuffed Pork Recipes

STUFFED PORK

Steps:

• Preheat a grill on low heat.
• Butterfly tenderloin, rub with olive oil, and spread with garlic pesto. Add the spinach, basil and cheeses. Season with salt and pepper, to taste. Wrap bacon around tenderloin and secure with wood skewers presoaked in water.
• Grill for 35 to 40 minutes on low heat. Let rest for 5 to 10 minutes.
• Top with more cheese and serve immediately.

TRICOLORE ARANCINI

Steps:

• For the arancini: Heat a Dutch oven over medium-high heat. Add the olive oil, butter and shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt. Deglaze with the white wine and cook, stirring often, until almost entirely absorbed. Add a cup of the broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by the cup and stirring often, about 35 minutes total.
• Stir in the Parmesan cheese. Pour one-third of the risotto into a separate bowl and one-third into another bowl so you have 3 separate bases. To the risotto in one of the bowls, stir in the pesto. To the risotto in the pot, stir in the marinara. Refrigerate until completely cool.
• For the breading and serving: In a Dutch oven, heat 4 inches of oil to 350 degrees F on a deep-fry thermometer.
• Set up a breading station by placing the flour in one bowl, the eggs in another bowl and the breadcrumbs in a third bowl. Using a 1-ounce scoop, form the risotto into 1 1/2-inch balls. Roll them in the flour first, followed by the eggs and finishing with the breadcrumbs. Fry the arancini until golden brown and warmed through, about 3 minutes. Serve with marinara on the side for dipping, if desired.

PORK BRACIOLE

Steps:

• In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
• Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.

STUFFED PORK LOIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
• Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
• Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
• Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.