Sandwiches after the Stuffed Pork Roast

So......

Spinach dressed with vinaigrette makes this a wonderful sandwich.

 Ciabatta rolls were used, but any wholesome roll or bun will work.

...that pork-roast we made the other day has left-overs that work overtime.  Dinner sandwiches provide sliced pork protein, bread/grain, and a little salad in the form of spinach tossed with a light oil and vinegar dressing on the sandwich.  Any lettuces that you prefer would be just fine.  You add the rest.  In this case we provided a simple cucumber salad and left-over baked spaghetti squash. Two wins - use up left-overs and clean out the refrigerator.

The spaghetti squash is quite mild and we don't season before serving.  A little salt and pepper may be added by diners per their preference.

 

(Um. they are in my oven so that our beloved pets don't get a peek at them before our boys do!)

The cucumbers were tossed with sweet rice wine vinegar.  Pickles really. 
The spaghetti squash was simply reheated and seasoned to taste individually.

Basic Vinaigrette:

2 or 3 parts oil

1 part vinegar

salt and pepper to taste

Mix all together and adjust flavors to personal taste.

- Kim Fielding

Stuffed Pork Loin

Moist and tender with a flavorful kale and chard filling.

Pork loin is on sale again.  I love its versatility to become a fancy roast for dinner guests or to be sliced for stir-fry,  In an effort to keep my men fed and healthy, I buy this meat in bulk and freeze it in portions.  That way, any time of the year, we have inexpensive lean meat ready to go.

The Farmer's Market is featuring gorgeous kale and chards these days and they inspired the foundation for our filling.  Thinly sliced left-over pork roast with stuffing makes a tasty sandwich the next day too.

Serves: 6-8
Prep time:  20 minutes
Cook time:  35-45 minutes or until a meat thermometer reads 145 degrees

2 pounds boneless pork loin, trimmed of excess fat, butterflied
Herbs de Provence
Garlic powder
Salt and pepper
Kitchen String

Filling:
2 cups chards leaves, chopped
2 cups kale leaves, chopped
2 tablespoons olive oil
1/4 cup pine nuts
2 ounces goat cheese, crumbled

Directions:

Heat olive oil in a pan and saute kale and chard leaves until tender.  Add
pine nuts and goat cheese.  Stir until cheese is softened.

Remove most of the fat from the roast.  Butterfly the meat - cut it in half lengthwise
but not all the way through.  Then cut each half lengthwise again
and not all the way through.  

Pound it to even the thickness out.  I have a heavy metal spoon that does the job,
but any similar tool will do.

Season the meat with Herbs de Provence, garlic powder, salt, and pepper.

Spread the filling over the meat.  Carefully roll the meat around the seasoning,
tucking the filling in as you go.

Tie with string.  I start at one end, tie a knot, then move down the roast.
Tie at 2-inch intervals.

Place the stuffed roast seam-side down in a baking dish.  Sprinkle with more
 seasoning and put it into the oven.

Cook at 350 degrees for 35 minutes or until a meat thermometer
 indicates 145 degrees. Pull out of the oven and tent the meat with foil for
 at least 15 minutes and until ready to serve.

Use a very sharp, non-serrated, knife to slice and serve.  Drizzle with pan juices if desired.

This meal included roasted new potatoes, green salad with avocado, and steamed cauliflower.

Two slices of pork roast (between 3 and 4 ounces of meat and including all the filling) provides about 410 calories, over half your daily requirement for thiamine, selenium, and protein, and because it is stuffed with all the superfood dark leafy greens, has a generous compliment of vitamins (such as A, C, E, and other Bs) and minerals that you don't get with just a piece of meat by itself.

- Kim Fielding