Pork Roulade with Black Garlic & Squash Risotto

Photo courtesy of CHEK News
Photo courtesy of CHEK News

Ingredients

2 6 oz pieces of pork loin
2 cups mushrooms
2 cloves garlic, chopped
1 small shallot, diced
3/4 cup white wine
3 tbsp grainy Dijon mustard
4 slices prosciutto
1/2 small onion, diced
6 cloves black garlic
1 1/2 cups Arborio rice
3 cups vegetable stock
1 cup roasted squash, diced
1/3 cup soft goat cheese
2 tbsp butter
1 tbsp chopped parsley
Salt and pepper

Directions

Sauté the mushrooms, shallot and 1 clove of garlic over medium high heat. Once the mushrooms are soft, deglaze with 2 tablespoons white wine. Cook until the liquid is gone. Season with salt and pepper. Using a food processor, roughly chop the mixture to create a duxcell for the pork filling.

Place a piece of pork between 2 prices of cling film. Using the flat side of a meat mallet, pound the pork flat to about 1/4 of an inch, careful not to pound so hard that holes develop. Remove the top layer of film and spread a thin layer of Dijon mustard on the pork. Place a line of the mushroom duxcell in the center of the pork from one side to the other. Starting at one end, roll the pork tightly with the mushrooms in the center, making sure not to include the wrap from the bottom. Lay out two pieces of prosciutto over lapping slightly along the long side. Place your pork roll at one end and roll it in the prosciutto so it is neatly wrapped.

In a large pot heat up 2 tablespoons of vegetable oil. Sauté the diced onions and chopped garlic over medium heat until they start to become translucent. Add the Arborio rice and continue to sauté until the outside of the rice kernels become translucent. Deglaze with the remaining white wine and begin to add hot stock 1 cup at a time. Add the black garlic that has been roughly chopped and continue to add stock gradually, stirring often to develop the starches. Once the rice is cooked but still has a touch of firmness in the center remove from the heat. Add the diced roasted squash, goat cheese and butter mix, and season to taste with salt and pepper. Add extra stock if the risotto becomes too thick.

Sear the pork roulade on all sides in a heavy bottom pan over medium high heat and finish. Serve over the risotto.