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Market District Recipes: Pork Roulades & More

giant eagle market district

(Photo Credit: Giant Eagle Market District)

If you’re looking for some roasting tips or recipes, look no further because Giant Eagle Market District Chef Ben D’Amico has got you covered!

Balsamic Roasted Root Vegetables

Compliments of our Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 15 min. Cooking Time: 45 minutes

Ingredients:

  • 2 each Red onions, large chop
  • 6-8 each Carrot, medium dice
  • 5 each Parsnip, medium dice
  • 5 each Turnip, medium dice
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Thyme
  • 1 tbsp Market District Balsamic Glaze
  • TT Kosher Salt & Black Pepper

Directions:

1. Heat oven to 350F.

2. Place the vegetables onto a baking sheet.

3. Drizzle the vegetable with olive oil and toss.

4. Season the vegetables with the salt, pepper, and thyme, toss.

5. Roast in the oven for 35-45 minutes until golden brown and tender.

6. Remove from the oven then drizzle with the balsamic glaze.

Mediterranean Pork Roulade

Compliments of our Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 25 min. Cooking Time: 1 ½ hours

Ingredients:

  • 3 lbs Pork Loin, boneless, trimmed
  • ½ cup Kalamata Olives
  • ½ cup Feta Cheese, Crumbled
  • ½ cup Artichoke Hearts, sliced
  • 2 cups Fresh Spinach
  • 2 tbsp Extra Virgin Olive Oil
  • ¼ cup Romano Cheese, grated
  • 2 tbsp Garlic, fresh, minced
  • 2 tbsp Oregano, fresh, minced
  • TT Kosher Salt & Black Pepper

Directions:

1. Trim the fat and silver skin off the top of the pork loin.

2. Turn the pork loin upside down and start to slice lengthwise about ¼ inch in from the outside. Do not cut all the way through the pork. Continue to slice into the pork while gently turning the pork to the left. What you are trying to achieve is a flat piece of pork that can be stuffed and rerolled. Continue to cut and roll the pork until it is laying flat in front of you.

3. Preheat oven to 350F.

4. Season the inside of the pork loin with garlic, oregano, salt & pepper.

5. Place the ingredients as they are listed onto the full inside of the pork loin: feta cheese, kalamata olives, spinach, Romano cheese, then artichokes.

6. Roll the pork loin from left to right, creating a spiral of the filling.

7. For a tighter presentation use butcher twine to tie 3-4 knots around the pork.

8. Rub the outside of the pork with olive oil, salt & pepper.

9. Roast on a sheet tray in the oven for 1 ½ – 2 hours at 350F.

10. Pull the roast from the oven and allow it to sit for 10 minutes before slicing.

Provolone & Broccoli Rabe Pork Roulade

Compliments of our Market District Chef Benjamin D’Amico

Serves: 4-6 Prep Time: 25 min. Cooking Time: 1 ½ hours

Ingredients:

  • 3 lbs Pork Loin, boneless, trimmed
  • 5 slices Provolone Cheese, sliced
  • ½ cup Asiago cheese, shredded
  • ¼ cup Sun Dried Tomatoes, minced
  • ½ bunch Broccoli Rabe, sautéed in olive oil, red pepper flakes, and garlic
  • 2 tbsp Pine nuts, toasted
  • 2 tbsp Extra Virgin Olive Oil
  • TT Kosher Salt & Black Pepper

Directions:

1. Trim the fat and silver skin off the top of the pork loin.

2. Turn the pork loin upside down and start to slice lengthwise about ¼ inch in from the outside. Do not cut all the way through the pork. Continue to slice into the pork while gently turning the pork to the left. What you are trying to achieve is a flat piece of pork that can be stuffed and rerolled. Continue to cut and roll the pork until it is laying flat in front of you.

3. Preheat oven to 350F.

4. Season the inside of the pork loin with salt & pepper.

5. Place the ingredients as they are listed onto the full inside of the pork loin: sun dried tomatoes, provolone cheese, broccoli rabe, then pinenuts.

6. Roll the pork loin from left to right, creating a spiral of the filling.

7. For a tighter presentation use butcher twine to tie 3-4 knots around the pork.

8. Rub the outside of the pork with olive oil, salt & pepper.

9. Roast on a sheet tray in the oven for 1 ½ – 2 hours at 350F.

10. Pull the roast from the oven and allow it to sit for 10 minutes before slicing.