This recipe is liked by 7 person(s). |
"Soul Roll" (Southern Greens-stuffed Pork Tenderloin with Red Beans and Rice and
Nb persons: 0
Yield: about 2/3 cup
Preparation time:
Total time:
Source:
Pan Gravy)Prep Time: 1 hr 15 min Inactive Prep Time: hr min Cook Time: 3 hr 0 min Level: Intermediate Serves: | |
4 servings 1 (1 to 1 1/2-pound) | pork tenderloin, butterflied and pounded |
slightly to an even thickness between sheets of plastic wrap Southern Cooked Greens, recipe below | |
2 teaspoons | vegetable oil |
1 teaspoon | Essence, recipe follows |
2 tablespoons | unsalted butter |
1/4 cup | chopped yellow onions |
1/2 teaspoon | minced garlic |
2 1/2 tablespoons | all-purpose flour |
2 cups | chicken stock |
Red Beans, recipe follows | |
Rice, recipe follows | |
Chopped green onions, garnish | |
Chopped parsley, garnish | |
Hot cornbread, accompaniment | |
Preheat the oven to 400 degrees F. Starting about 1/2-inch from the bottom and leaving 1/2-inch on either side, lay the greens in a uniform line across the meat. With the long edge towards you, pull the bottom edge of meat up and over the filling and roll up into a long cylinder. Using butcher's twine, tie the meat to seal. Rub with the vegetable oil on all sides and season with Essence. In a large ovenproof skillet or roasting pan, sear the meat on all sides over medium-high heat, 3 to 5 minutes. Roast until cooked through and an instant-read thermometer registers an internal temperature of 155 to 160 degrees F, about 35 minutes. Remove from the oven and let rest for 10 minutes before carving. To the fat and juices remaining in the pan, add the butter and melt over medium heat. Add the onions and garlic and cook, stirring, until tender, 2 to 3 minutes. Add the flour and cook, stirring, for 1 minute. Whisk in the stock and bring to a boil. Cook, stirring, until the mixture thickens, 2 to 3 minutes. Remove from the heat and stir in any accumulated juices from the meat. To serve, remove the twine and slice the tenderloin. Arrange the rice in the middle of 4 large plates and top with the red beans. Arrange the sliced pork over the red beans and nap the meat with the pan gravy. Garnish with chopped green onions and parsley, and serve immediately with hot cornbread. Essence (Emeril's Creole Seasoning): | |
2 1/2 tablespoons | paprika |
2 tablespoons | salt |
2 tablespoons | garlic powder |
1 tablespoon | black pepper |
1 tablespoon | onion powder |
1 tablespoon | cayenne pepper |
1 tablespoon | dried leaf oregano |
1 tablespoon | dried thyme |
Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Southern Cooked Greens: | |
1/4 pound | bacon, diced |
1/2 cup | thinly sliced yellow onions |
1 teaspoon | minced garlic |
1 tablespoon | packed dark brown sugar |
1 pound | mustard, kale, or collard greens, stems removed and well rinsed |
1/2 teaspoon | finely ground black pepper |
1/8 teaspoon | crushed red pepper |
3/4 teaspoon | rice wine vinegar |
2 tablespoons | beer |
2 teaspoons | molasses |
1/8 teaspoon | salt |
In a large skillet or saute pan, fry the bacon, stirring, over medium-high heat until crisp, 5 minutes. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, and cook, stirring, for 30 seconds. Add the sugar and cook, stirring, until melted. Add the remaining ingredients, stir well, and cook, stirring, until starting to wilt, about 6 minutes. Lower the heat to medium and cook, stirring, 50 minutes to 1 hour. Remove from the heat and adjust the seasoning to taste. Cover and keep warm until ready to serve. Yield: about 2 cups White Rice: | |
2 1/2 cups | water |
1/2 teaspoon | salt |
1 1/4 cups | long-grain white rice |
2 teaspoons | butter |
1 | bay leaf |
In a small saucepan, bring the water and salt to a boil. Add the rice, butter, and bay leaf and reduce the heat to low, cover, and simmer until all the liquid is absorbed, 18 to 20 minutes. Remove the pan from the heat and let sit, covered, for 10 minutes. Uncover, remove the bay leaf, and fluff the rice with a fork before serving. Red Beans: | |
1/2 pound | dried red beans, rinsed and sorted |
1 tablespoon | bacon grease or vegetable oil |
1/4 cup | chopped tasso or ham |
6 ounces | sausage, removed from casings and crumbled or chopped |
1 cup | chopped yellow onions |
1/2 cup | chopped green bell peppers |
1/4 teaspoon | freshly ground black pepper |
1/4 teaspoon | cayenne |
3 | bay leaves |
2 tablespoons | chopped fresh parsley leaves |
2 teaspoons | fresh thyme leaves |
1 medium | ham hock |
1 1/2 tablespoons | chopped garlic |
Chicken stock | |
water, alternative |
Place the beans in a large bowl or pot and cover with water by 2 inches. Let
soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and
sausage and cook, stirring, until cooked through and the fat is rendered, about
5 minutes. Remove with a slotted spoon and drain on paper towels.
Add the onions and bell peppers to the fat remaining in the pot. Season with the
pepper and cayenne and cook, stirring, until the vegetables are soft, about 4
minutes. Add the bay leaves, parsley, thyme, and ham hock, and cook, stirring,
to brown the ham hock, 4 minutes. Add the garlic and cook for 1 minute. Add the
beans and enough stock or water to cover by 1 1/2 inches, stir well, and bring
to a boil. Return the tasso and sausage to the pot. Reduce the heat to
medium-low and simmer, uncovered, stirring occasionally, until the beans are
tender and starting to thicken, 1 1/2 to 2 hours. (Should the beans become too
thick and dry, add more stock or water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the
beans against the side of the pot. Continue to cook until the beans are tender
and creamy, 15 to 30 minutes. Remove from the heat and remove the bay leaves.
Cover to keep warm until ready to serve.
Printed from FoodNetwork.com on 09/25/2008© 2008 Scripps Networks, LLC. All
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