ROLLED PORK ROAST
½ cup of red wine - Chianti
¼ cup of olive oil
¼ tsp of black pepper
½ tsp sea salt
1 sprig of thyme
¼ cup of minced celery
¼ cup of minced jicama
¼ cup of minced shallot
3 slices of thick bacon, diced
2 lb - 2.25 lb Boneless Pork leg, butterflied
First, whisk up the red wine, olive oil, sea, pepper and thyme and marinade the pork shoulder for 4 - 6 hours before you roast it.
When the pork is ready, combine the celery, jicama, shallots and bacon in a bowl and blend. Take the mixture and put down the center of the pork leg and shape it into a roll.
Tie the roast closed with a piece of twine and set into a skillet.
Place the skillet in the oven at 325 degrees. Also, set a small pan of water in the oven at the same time.
Let cook for 1 hr-45 minutes or until a the inner temperature reads 165 and let rest for 15 minutes
Pairs Well With
Reprinted from Celi-Yak News Fall 2014