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MICHAEL SYMON Stuffed Pork Rack with Roasted Turnips

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2 tablespoons olive oil
1 small onion (peeled and small diced)
2 cloves garlic (peeled and minced)
1/2 teaspoon red pepper flakes
4 cups kale (1/2-inch sliced)
4 cups rainbow chard (1/2-inch sliced)
1 lemon (zested)
4 ounces robiola cheese
1 center cut rack of pork (2 pounds, rack removed and reserved)
paprika (to season)
1/2 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
3-4 cups baby turnips (greens removed and reserved, halved or quartered depending on size)
1/4 cup olive oil
6 tablespoons unsalted butter (softened)
2 ounces anchovies (minced)
1 lemon (zested and juiced)
flaky sea salt (to garnish)
Kosher salt and freshly ground black pepper (to taste)

For the Stuffing: Place a large saute pan over medium-high heat and add olive oil. Add the onions and garlic and cook, stirring occasionally, until onions begin to soften, about 5 minutes. Season with salt. Add the red pepper flakes, kale, chard and season with salt and pepper. Saute until the greens are wilted, about 3-5 minutes, remove to a bowl to cool slightly. Add the lemon zest and robiola and mix to combine.
For the Pork Rack: Preheat oven to 425??F.
Place the reserved rack of bones on a baking sheet to serve as the roasting rack for the loin.
Using a sharp chef’s knife, butterfly the pork loin. Place the short end of the loin towards you. Hold the knife parallel to cutting board and make a cut 1 inch above the underside of roast. Continue slicing the pork, cutting from top to bottom, so the pork opens into one flat piece. Season with paprika, salt and pepper on both sides. Add the filling in an even layer on the inside of the loin. Roll the loin closed and tie with butchers twine.
Place the loin seam side down on top of the pork bones and drizzle with olive oil. Place in the oven for 35-40 minutes until golden brown and the pork is just cooked through or a thermometer reaches 145??F.
Remove to a cutting board, tent with foil and allow to rest for 10 minutes before slicing. Serve with roasted turnips.
For Roasted Turnips: Preheat oven to 375??F.
Pace turnips on a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast for 10-12 minutes, until slightly golden and almost tender. Remove from the oven and set aside.
In a small mixing bowl, add the butter. Add the anchovies and lemon zest and fold to combine. Season with salt and pepper.
To Serve: Squeeze lemon juice over the roasted turnips, serve with anchovy butter with a sprinkle of flaky sea salt.
Tip: Use the turnip greens in the stuffing!

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