Please select the state to which you would like to have your wine shipped. If your state is not listed on the drop-down below, we regret that we are unable to ship to you at this time.

By clicking "Verify" you acknowledge that you are at least 21 years old.
You must select a state to continue.
Pork Loin Stuffed With Baby Kale and Sausage
The Washington Post Wine Club Pork Loin Stuffed With Baby Kale and Sausage

Pork Loin Stuffed With Baby Kale and Sausage

Type
Pork
Category
Healthy
Chef Sean Sullivan's cooking chops are evident in this artful dish.
Wine Pairing
Wine Pairing
Ingredients:
1 tablespoon extra-virgin olive oil
1 tablespoon minced shallot
2 teaspoons minced garlic
1 1/2 cups stemmed chopped baby kale leaves (from about 3 1/4 ounces kale)
Kosher salt
Freshly ground black pepper
One 1.1-pound piece pork loin, excess fat trimmed
12 ounces fresh sausage, casings removed, preferably felino (may use sweet or hot Italian sausage)
Directions:
Heat the oil in a large nonstick skillet over medium-high heat. Add the shallot and garlic, stirring to coat. Cook, stirring until softened but not browned, then add the kale in batches and season with salt and pepper to taste. Cook just until wilted, then let cool.

Preheat the oven to 375 degrees. Have a meat thermometer and kitchen twine at hand, plus a sharp filleting knife.

Lay the pork loin on a cutting board so the meat is perpendicular to you. Use the fillet knife to make shallow strokes into the center of the loin, being careful not to cut all the way through and slowly rolling the loin away from you as you work. Continue until the loin looks almost butterflied, laid like a flat piece of meat, 3/4-inch thick. Season the exposed surface lightly with salt and pepper.

Make a thin roll of the sausage (about 1 1/2-inches wide) that runs the length of the pork loin. Spread the cooled kale mixture along the sausage roll. Starting with the side closest to you, roll the loin meat tightly so the kale-sausage filling remains at the center. Secure the loin with kitchen twine, tying it a three equidistant places. Season the outside of the meat lightly with salt and pepper, then place in a small roasting pan; roast for about 90 minutes, or until the internal temperature reaches 160 degrees (probe all the way to the center).

Transfer to a cutting board; let it rest for 15 minutes before serving, or cool completely and wrap tightly in plastic wrap and aluminum foil for up to 3 days. Bring to room temperature before serving.

From Sean Sullivan, of Glen's Garden Market in Dupont Circle. Tested by Dean Felten.

©2016 The Washington Post and ©2016 Global Wine Company, Inc, San Rafael, CA. The Washington Post, where local law allows, has chosen Global Wine Company and its panel of experts to select the wines and operate the clubs on our behalf. In other jurisdictions, premium local retailers have been selected to provide such services.The Washington Post Wine Club is operated independently of The Washington Post’s newsroom. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states’ laws applicable to it. Global Wine Co Logo All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.