MAIALE RIPIENO WITH ONIONS, MUSHROOMS, & ORANGE
This winter Mandarin Orange Tree’s filled our property. We lived in a stone villa in Southern Italy and we had more citrus than we could eat, even more citrus than Gregorio’s 7 brothers and sisters could eat. So, in true Italian style, we started to conserve what we could. On clear warm winter days we would pick oranges in the grove, zest the color off each orange, and then squeeze large pitchers of juice for that night’s family dinner and the next mornings breakfast. The dried zest quickly became a family favorite. We started adding it to cookies, than coffee, and last but not least, to pork. Miale Ripieno quickly became our new family favorite. The orange zest is a great surprise to dinner guests. Everyone loves the flavor, but they won’t know exactly why it tastes so amazing until you reveal the secret… or not :)
RECIPE SERVES 8
Ingredients for Stuffed Pork
- 1 white onion
- 2 cups sliced mushrooms
- 3 cups toasted bread crumbs
- 1 cup parmigiano cheese
- 3 eggs
- ½ teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons chopped parsley
- ½ cup chicken broth
- 1 pork tenderloin
Ingredients for White Wine Mixture
- ½ bottle white wine (half for cooking & half for drinking while cooking!)
- 1/4 cup olive oil
- 1 lemon juiced
- 1/3 cup local honey
- 1 teaspoon of salt
- 2 teaspoon of pepper
- 2 tablespoons of orange peel zest
White Wine Mixture Directions
- Combine the white wine, olive oil, lemon juice, honey, salt, pepper, and most importantly dried orange peel zest and mix the ingredients together until the honey is fully dissolved.
- Set aside the mixture until the pork roll is complete, than pore over the roll before cooking.
Stuffing & Pork Roll Directions
- In a large skillet, heat the remaining olive oil over medium-high heat. Add the white onion and mushrooms.
- Remove from the heat, let the cooked onions and mushrooms cool completely in the refrigerator, and then gently stir in the bread crumbs, parmigiana cheese, eggs, salt, black pepper, chopped parsley, and moisten with chicken broth.
- Spoon the stuffing over the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up.
- Tie the pork roast with butcher’s twine in 4 or five sections. Season the pork roll with more salt and pepper and then transfer to a roasting pan.
- Add the white wine mixture to the roasting pan and then cover.
- Cook at 350 degrees F, covered for 25 minutes and then turn the pork roast over and continue to cook for 25 minutes uncovered.