Pork roulade with fennel, roast lemon and white wine jus
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- Опубліковано 22 кві 2020
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**RECIPE, SERVES 6-8**
1 3-4 lb (1.4-1.8 kb) pork loin roast (NOT tenderloin), ideally the longest, thinnest piece you can get
1 lb (.5 kg) Italian sausage, sweet or hot, no casings
1 fennel bulb
1 red onion
approx. 1/2 cup (50 g) breadcrumbs
lemons (at least one, but it's nice to roast as many as will fit in your roasting pan)
white wine (about half a bottle)
butter
olive oil
salt
pepper
Cut the stalks off the fennel and reserve. Finely chop the bulb and get it cooking in a little olive oil in a wide pan on medium-high heat. Peel and chop the onion finely, and get it cooking with the fennel. After the veg has cooked about 5 min, put in the sausage, and stir aggressively with a wooden spoon to break everything up.
Keep cooking, stirring, and scraping the pan for about 20 minutes, until everything is very brown and the fond on the bottom of the pan is about to burn. Deglaze with just enough white wine to clean the pan. (If you don't want to use wine, use water or stock plus a glug of vinegar.) Turn off the heat, and mix in just enough breadcrumbs to soak up any loose liquid and get you a dry, crumbly texture. Mix in the zest of one lemon, and leave the stuffing to cool.
Get the oven heating to 375ºF (190ºC) convection, or 400ºF (200ºC) conventional.
Butterfly the pork loin (I don't know how to describe this, just watch the video) then pound it out as flat as possible with a smooth meat mallet, taking care to not make any holes. Lay the stuffing onto the cut-side of the pork, as smooth, thin and flat as possible, leaving a small bare strip on the end of the pork that has the fat cap on the opposite side. Roll up the pork so that the fat cap is on the outside, on top.
Tie the roast (again, just watch the video) and put it in your roasting pan. You can re-use the pan in which you made the stuff, but first wipe out any chunks in the pan that might burn in the oven. Coat the roast in olive oil, salt and pepper. Cut the lemon(s) in half and position them cut-side down in the pan - it's nice to have a few, if you have room for them.
Roast until the internal temperature is 140ºF (60ºC). If you baste it every now and then, the outside will be browner and more succulent. If you don't baste it, the outside will be drier and crispier. Both ways are good, IMHO. Consider changing the oven temperature as it's getting close to done if the outside is looking too brown or not brown enough.
Remove the roast and lemons to a cutting board and let it rest. Bring the roasting pan to a boil on high heat and deglaze with about half a bottle of white wine (or water/stock with a big glug of vinegar). Boil until it just starts to look syrupy, then turn off the heat. When the boiling has stopped, mix in a knob of cold butter.
Carve the roast into approx. 1 inch (2.5 cm) slices and put them on a plate. Drizzle the wine jus over top, garnish with the reserved fennel fronds, and serve with the roasted lemons for squeezing. - Навчання та стиль
Q: Wait, is that a butcher's knot or a surgeon's knot?
A: It's a surgeon's knot! Sorry! I see online that I'm not the only person to refer to the knot I demonstrated here as a butcher's knot, but clearly the much more common name is a surgeon's knot, and what most people call a butcher's knot is an entirely different knot - a kind of slipknot, actually. My mistake! Sorry!
Q: What is a "jus"?
A: It's literally just the French word for juice. I don't know how the French use the word, but in an English-speaking culinary context, "jus" usually refers to a meaty sauce that has not been thickened, and therefore has a watery, or juicy consistency. I would use the English word "juice" to refer to a sauce that actually is, literally, just meat juice. But if you ever see "jus" on a menu or in a recipe, it almost never means just juices, simply because a well-rested roast doesn't leak out that much juice. The jus has to be augmented with something, like water, stock, wine, etc. Some French folks seem puzzled by my pronunciation - FWIW, that's the only way I've ever heard an English-speaking cook pronounce it. Come to think of it, that's also how I've heard French-speaking cooks pronounce it, like Raymond Blanc at 4:54 - vimeo.com/143125474
Q: Why not just squeeze the lemon into the jus?
A: You could absolutely do that, but I, as ever, am a fan of heterogeneity on the plate. I also think giving people a half roast lemon to squeeze or not to squeeze gives them control over how much acid they want.
Q: That's the difference between this and porchetta?
A: It's certainly similar, but porchetta is traditionally made with a whole suckling pig, skin on, that has been de-boned. When people use an adult pig, I think they usually use the pork belly, which is a very different cut from the loin. I think porchetta is usually slow cooked, to render the fat and soften the meat. This roast is done with a lean and tender cut, so it's roasted hot and fast.
Q: What could I use instead of fennel?
A: Oh, a million things. Another onion. Some celery. Some carrots. Anything.
Q: Should you have seasoned the interior of the pork loin before you put in the stuffing and rolled it up?
A: You could certainly do that, but I know from experience that cheap grocery store sausage like that is incredibly salty. The finished dish did not lack for salt at all. But your sausage might be different, so just taste it before you roll it in the loin and make a judgment.
Q: Could I make this with pork tenderloin instead of loin?
A: Absolutely, but it would be way smaller, and this recipe would give you way too much stuffing. Maybe try it with two tenderloins? In the U.S., pork tenderloins are often sold in pairs, anyway.
Q: What if I don't want it to be pink at all inside/
A: I would think roasting it to 145 F / 63 C and then resting it a long time would probably get rid of any pink, but it's hard to predict, because the exact amount of carryover cooking you're going to get depends on a lot of factors, such as the precise dimensions of your roast. If you want to be really safe, maybe go to 150 F / 66 C, but I think that'd be some pretty dry pork loin.
Q: Could I do this with something other than pork?
A: Certainly you can make pinwheel roasts like this with all kinds of meat, but I think the recipe would need to be changed in many respects. I'll try to come up with another one for you. But, if you really wanted to duplicate this exact recipe with another meat, I think your best bet would be a de-boned turkey breast with turkey sausage.
French use "Jus" for nearly anything that is "juicy" in appearance and consistency. In nearly every situation you would use the term juice (including the idiomatic "out of juice"), french will use the word Jus.
Adam coming from an eagle scout I've gotta just come out and say it because its killing me to hear it: that's not a butcher's knot. It's a surgeon's knot. Another part I would recommend explaining is the difference between a granny knot and a proper square knot since a surgeon's knot is just a square knot with a double overhand on the first throw. It would make sure no ones twine breaks apart on them. Loved the video btw!
@Scitch2781 Because a sauce is generally thickened - via reduction, emulsion, starch, etc. A gravy is a meat-based sauce thickened with starch. This is none of those things. It's a meaty liquid used to flavor other things, but it is not thickened, the way a sauce or a gravy would be. That's what makes it a jus. You've had roast beef au jus, right? If you ordered "roast beef with sauce," you'd probably be disappointed if they served you beef with a little cup of beef broth, which is what beef au jus is.
@@andremaldonado7410 I'm sure I've seen this referred to as a butcher's knot before, but researching it, it looks like your definitions are the dominant ones. Will put a correction above.
@@AraliciaMoran *oils floor* "Come getch y'all jus!"
After watching hundred of his videos, I can not distinguish Skillshare and Squarespace from each other anymore
Yeh I am also mixing up Squaresmart and Skillspace
Wait isn't it Skill Space Legends?
Wait... there`s two of them?!
So true..
@@overheaven8684 the most ambitious to make your own websites on your own ever, with amazing storyline and hundreds of websites you never seen before, awesome ui, and immersive online experience youll ever get !!!
"smooth meat pounder" was my nickname in high school
Thats on god babygirl
You were ponding a lot of meat?
vinstinct you heard the man
what the hell were you pounding in high school
Or he is a pounder and he has smooth meat.
Alternative title: *Pork cinnamon roll*
*BIG BRAIN TIME*
😂
Now I need to roll my steak in pork roll in chicken roll. 3 meat cake.
Also alternative name: the only reason to buy a pork loin
Big brain Floor gang
I love how these videos just skip any bullshit and get straight to the point.
that’s his MO, that’s why I love him
The point is the sponsor.
Adam is the only reason I remain consciously aware of Chrissy Teigen
Demasx I don’t even heard of her until Adam Ragusea
@@sergeantrainstorm1269 I still dont know who she is.
@@TheRubberMatch Why do you people always have to bring politics into literally everything?
@@El_Jefe_Maestro and why do they seem to hate EVERYTHING?
get on your knees and fanboy more loser
Adam's voice is so convincing, he would be able to sell me water in the ocean
You dont drink ocean water.
Sell water to a fish?
@@creambii4255 exactly
@@creambii4255 You obviously can't take a joke
alextamago ah yes because all jokes are allowed to not make sense.
White Wine Report:
1:44 white wine usage to dislodge the fond
7:58 used to make the jus
Thank you. This has been the white wine report.
adam saying "jus" sounds like andy when he speaks french in The Office
Andy bernard regional director?
MykeeGetsIt Betcha
MykeeGetsIt oui oui monsieur
🤪
@watford1881 i'd say it's just not the same kind of comedy when it comes to character development. British comedy is more cynical and dark where us comedy is more in the american happy ending kinda style. They are not really comparable (except for the cringy humor of course
) these are two very different tv shows i feel
5:38
Dad... I know you wanna look cool in front of my friends, but please just-- just stop
I find it adorable when they do try to mix in, in the end I just give in and follow along
This man did not just make a 2011 meme reference after using butcher's twine on his pork loin
*yO DoG*
elaborate please
it's a brave move I must say
I appreciate the throwback memes, reminds us adam is like all of us are now but got on the train earlier.
@@nmyhv1 I didn't know what the term 'meme' meant until early 2012 and was still getting accustomed to internet culture more. Now I constantly like at shitposts every day on Facebook and UA-cam.
White wine report:
It is seen at
1) 1:43
2) 7:57
Thanks for joining.
Thank you for that Anon.
that's cheap
Thank you king
I was looking for this. You've become my weatherman for Adam Ragusea videos.
thank you for your service
"Why I reference 2010 memes, NOT 2020 memes"
Smh..
The Virgin 2020 Memes:
-Bland, unoriginal
-Like 40% of viewers will get the reference
-Will die 2 days after mentioned
The Chad 2010 Memes
-Fresh & exciting even today
-At least 80% of viewers will get it
-Lasted years in their own time, even still their spirits live on eternally
Zoinkles Sprunkly thank u kind sir
Because chad memes are better then a picture of a bag that is blurred lmao
@@bilbert1031 tell that to the horse on the balcony
Gotta love it when the steam doesn’t fog up the lens. The new kitchen is amazing
ok
At 3:10
Adam: “Whoops I bumped into you there”
Me: Clenches fists. Sees his arms. Unclenches fists
Aemiom Adam *T H I C C* gusea
Didn't think I'd miss the little song that played when Adam set his oven.
"Galileo!""
same
“For company”
Me crying during quarantine
me laughing as i eat the whole thing by myself because i was never going to make it for company
dude my friend finally found his dad
Or you can do what I do, and invite your imaginary friend(s).
Adam, I am eternally grateful how you actually bother to mention replacements for wines. For many years I never bothered doing certain recipes because I just never have wine laying around, now I feel silly knowing I could have been using water/stock and vinegar. But thank you for being so considerate
Just wanted to add onto this year old video for anyone interested. I made this recipe once, and I liked the flavor a lot, but the rolling and everything felt a little time consuming and finicky to me (a person who rarely cooks for a party setting, so I rarely need a showstopper like this). Today, I tried it again, but I baked the loin whole as a roast instead. As that baked, I made the stuffing in a pot, dumped in about a quart of chicken stock, and boiled it down until it was about the consistency of chili. I scooped the stuffing mixture on top of a pork medallion with a ton of the fennel fronds and some shavings of a good chunk of parmesan, and it rocked. For me personally, it was way easier to bake the loin and cook up a big tasty sludge at the same time, and all of the flavors were there. I'm not saying my way is better, but if someone was looking for a way to get these flavors in a different (possibly less finicky) form, this way worked for me.
My rabbit really likes fennel and whenever hears it's name, he goes wild
When you said fennel, oh boy was I in for a treat
And he wasn’t
8:10 smiley roast
:)
Happy roast is best roast
°.)
"The end piece, that's the ugliest yet most delicious, which means it's my piece."
*Y E S*
I felt this in my soul 😂
Just made this for the second time. I didn't have any fennel around, so instead I used apple, celery and star anise. I also used bacon and garlic (both ground in a food processor) instead of sausage. The result was surprisingly close to the original and delicious.
That Square Space transition was so amazing I yelled WOAH!
Took me by surprise
I tried it this weekend for 6 people. It went great. Tasted awesome too. Probably got too big of a pork loin but it's super easy. Did the filling the night before. Mostly waiting during the cook so you have time to work on other stuff. Thermometer probe would be nice, but it wasn't terrible with a regular thermometer. As always, great recipe! Thanks Adam.
That, thermometer half way through the cooking time, trick is pretty well thought out. I'm going to have to start doing that, thanks.
I, 14 year old Boy from Germany, just did this recipe for Christmas in my family and I’ve gotta say everyone was damn impressed. Really was delicious, thanks, Adam!
"jus"
"roulade"
adam is turning french
Vir Ranpara coque au vin
My least favorite thing about learning cooking terms is that all of the common ones are French. My family makes fun of me for saying "mise-en-place" but there's no other term for that concept that sounds less pretentious lol
@@pandaboy52 maybe try m-e-p?
Did you forget Adam with a goatee in the alternate universe? That guy seems pretty french
@@aronkim7105 its just light teasing so I'm not gonna stop saying it lol, I just wish pretentious white guys hadn't had a monopoly on cooking terms for so long
Yass we get to see the new kitchen
Love that trick to put in the temp half way, never thought about that and I worked in kitchens for years! Personally I would replace the fennel with apple, but thats just a personal flavour preference :)
Nice take on a porchetta!
+1. Porchetta is on my list of things to cook, so this looks like a fun small test.
And then a beef loin. And then, the manzetta. A rolled, deboned, side of beef. 😛
Just curious, what kind of apples would you use? I assume green?
@@TheMoFoCEO that depends a bit, but granny smith would probably provide the acidity that would go well with this. But whatever kind of apple, the most important thing is to cook out the fluids enough so it wont ruin the stuffing.
@@HectorSuzy Thanks! I was just asking since I'm not the biggest fan of fennel either :)
David N porchettas are different
Yes! Wooden spoon! Oma uses it for a reason, and you should too!
I found this quite unappealing but it is beyond me why anyone would down vote you on all the hard work you put in. Clearly we all enjoy your videos.. esp since we're all stuck indoors!
I really love, and appreciate how simple you keep these recipes. Really something i can definitely try at home. Thanks!
I'm not sure if it's revulsion or awe I feel after hearing Adam make a Yo Dawg meme. That ancient sorcery hasn't been seen for centuries!
I love the effort he puts into the sound effects during the timelapses. Very nice attention to detail!
I enjoyed the subtle audio peaks. A nice touch!
The sponsor transition has to be one of the best I’ve ever seen👌🏻
His sponsor transitions are exactly as fun as his cooking tells.
Nobody gonna mention the 2010 meme he just pulled on us? Aight then
dear god when was the last time I heard Yo dawg
Crazy Dave xzibit from pimp my ride ;)
You guys realize I’m old, right? I watched that show when it was actually on television!
Adam Ragusea watched it too :)
It made me giggle hahaha haven't heard that one in years
That probe thermometer trick is genius. I love little cooking tips like that.
Thanks Adam! Needed a recipe like this for a special Occasion!
I love that you answer questions in your comments section.
A suggested alternative to the lemon zest, is orange zest, and the orange juice could be used for deglazing. Orange goes, beautifully, with fennel, pork, and sausage.
White Wine Report
I mean it says it right there in the title. Do you really need me at this point?
😡
sir please come back we need yoU
Come backkk
The transitions into squarespace adds get smoother every time
That thermometer positioning tip is so simple yet so effective. Nice.
Me pronouncing jus: 𝘫𝘶𝘴
Also me: J U S S
8:44 "jhue"
Juice
JEW! 😄
@@marlinlenchanteur4260 enchanté, L'enchanteur ? :)
This man has mastered the art of speaking loudly without sounding too intense
Adam, the new kitchen setup is awesome. Loving this!
I totally didn't notice the new kitchen, and I think that probably a good thing -- no steam fogging the lens and lots of angles that were very subtly integrated into the overall presentation. Fantastic.
You are such a treasure, Adam.
“and there is not enough water to....”
me : ah shit, here we go again
that transition from the pork to squarespace was flawless
I love the interesting camera shots in this video, I can tell you're putting work into improving your craft!
It's in the oven now.... smells amazing!
Thank you for inspiring my 13yo son to up his chef skills.
ETA: OH MY GLOB that was fabulous
good job elizabeth's son
"Here's a really nice roast to do for company," he says in the middle of a pandemic
To be fair, if I see one more flour and water flatbread recipe...or rice and beans...
It is a nice roast to do for company.
It's also a nice roast to hog to yourself, all in one sitting. Or so I've been told.
Alternatively, cook the roast for a small business/company to support them during the pandemic.
That was fantastic to see you disassemble the natural seams of the loin. You have a great rhythm! I'm on video number 4 or so! All fresh pasta related. This is inspiring! Thank you!
That was one of the smoothest transitions ive seen for an ad in long time. Props
"The coming of pork... You shall eat this"
Adam Ragusea channels the Old Gods to try and sell us pork roulade and it's working
Lauren *sobbing:* This funeral is sponsored by-
Adam’s corpse coming to life: *SQUARESPACE*
New kitchen’s looking great!
Love the new kitchen! Looks so good!
Adam have you seen J. Kenji Lopez-Alt mention your knife skills video in his peanut chicken noodles salad video?
I was writing this fun pork pun, but in the end I just kept going *round and round!*
Adam is *on a roll* with this one! 😁
Love your videos, Adam. Keep up with the good work.
love the new kitchen, adam!
You could actually own chef gusteau’s restaurant
Even though im a vegan, I still love your cooking videos of meats! Greetings from Hamburg ❤
ah, a vegan Hamburger
Ive never cooked something other than chicken or eggs in my life, but i still watch every single of ur videos.
Thanks for the recipe and easy to follow instructions came out fantastic. 10/10 recommend
Who else wasn’t surprised when they say white wine in the title 😂
Looks Delicious!
Seen all of your videos, honestly one of the greatest channels ever.
That visual transition to square space was really smooth
ive watched every one of your videos wothout cooking a single one of them
0:24 "cut off the stocks which themselves are virtually inedible" i eat whole fennels all the time stocks and all and i really like them, but as a great man said "you do you friend"
i love everyone of your vids, Adam. Seriously, LOVE.
Man using your wine techniques really amped up my student quality meals
0:47 Heh, I just watched the video "A little bit of olive oil"
No-one:
Adam: YO DAWG
Smart idea putting thermometer in halfway through cooking. Definitely going to incorporate that in my home cooking.
Excellent idea.
That final transition was great
Yo why does that lemon look like that
Oh no Adam made a “yo dawg I heard you like” joke
White Wine Report: White Wine has been first mentioned in 1:43.
This has been White Wine Report.
Finally a news source i cant trust
The transition at 10:04 blew my
Mind
New kitchen looks great
Where is the white wine report?
Edit: REAL white wine report.
5:38 ah a joke for the older meme folks
I love you and your energy you make me so happy
Ayyo i like your science/research vids about things like marinades and stuff. Keep up the great work my man❤️🔥
This looks like a cinnamon role I would find at the fair
I tried this for Christmas...unfortunately my first unsuccessful Adam Ragusea recipe. The other ones I've tried (hanging roast chicken & cast iron pizza) were very good.
The meat came out quite tough and the pan sauce was very bitter and harsh.
I think the part about having a long thin piece of meat & cutting it very evenly is key. Mine was a bit thicker than what Adam had (still the thinnest/longest one at the store!), and I had a hard time cutting it evenly. I did cook it to the correct internal temperature,140 degrees F, and carryover cooking took it up to 153, same as what Adam had.
I think the sauce may have come out bitter because Adam had said to put as many lemons to roast as you want in the pan. He only put in 1, and I put in 6 (my pan was a bit flatter & wider than his). I'm wondering if all the extra citrus is why my sauce did not turn out well.
Hope I have better luck the next time I try out one of Adam's recipes!
I just have to admit it: you make videos about cooking so interesting, I love watching your meat videos as a vegetarian
Smooth transition Adam, smooth transition...
No one:
Adam: *_SHMOOSH_*
You really didn't need to specify the "white wine jus." We already knew that was there.
The new kitchen looks amazing, by the way.
looks fantastic
ahh white wine, how surprising
Did you just...
used a yo dawg joke?
lmfao I haven't heard that in years.
Y'know I'm just a kid and I can't ofc can't get squarespace but I still watch the ad part of the videos for all of your videos because I just respect you and I actually like your channel sure I know I'm probably not gonna go to your link for squarespace or Amazon or whomever sponsors you but I'm just so proud you have a sponsor because you deserve it and your good at what you do and your one of the only UA-camrs who hasn't let sponsors change the way they make there videos so thank you for being you and being such an amazing cook my family loved the fried chicken recipe btw 💕
Adam, you are the reason I went and purchased Chrissy Teigen’s set and I must say, I see why you rave about it. I’m obsessed! The different sizes, love the way it sears my meats. It’s great. Thank you!