By Accursio Iota


For the pork roll:

8 slices of very thin pork butt⅓ cup shaved parmesan cheese1 cup bread crumb2 clove of garlic, minced1 tsp dried oregano1 tsp chopped fresh parsley3 Tbsp orange juice zest of one orange salt and pepper salt and pepper


Mix into a bowl all the dried ingredient: bread crumbs, oregano, parsley, orange zest, garlic, black pepper and parmesan. Stir the ingredients inside the bowl with a whisk, and slowly add the extra virgin olive oil and orange juice. The mix has to be wet. Open the pork butt slice, add a little bit of mix on all of the surface, roll it, and close it with a toothpick.



For the potatoes:

¼ cup extra virgin olive oil
6 Yukon gold potato organic
1 large white onion
2 cloves garlic
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme
3 dried bay leaves
⅓ cup extra virgin olive oil


Cut the potatoes into 1x1 inch cubes and the onion into slices, and mix them with the rest of the ingredients. Transfer it into a baking tin and bake for 20 minutes. Sit the raw pork roll on top and let cook for another 25 minutes. When ready let sit for at least 10 minutes before eating. On a plate seat a spoon of potato and onion, and on top seat one or two rolls cut in half. Garnish the plate with a little bit of balsamic vinegar reduction.

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Tags: Dinner, Pork, Baking

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