Porchetta;
1 2-3lb pork roast
1/2 cup diced firm (even slightly under-ripe) pear
½ cup thinly sliced or shredded gouda cheese
¼ cup toasted, crushed pine nuts
¼ cup diced sauteed bacon or pancetta*
Salt and pepper
Butchers string
Mustard/pear sauce;
12 oz natural pear juice (no additives) reduced on the stove by half (6oz)
1Tbl Whole Grain Mustard
¼-1/2 cup heavy ceam or half and half
1Tsp cracked black pepper
1 Tbls diced shallot
For the Roast:
Preheat oven to 350 degrees. Trim any excess fat or silverskin from the meat and discard. Think of this slice as if you were opening a book with your knife. Lay the roast down flat with the short side facing you. Cut across the meat ½ inch from the bottom until you get ½ in from the left side. (the book is now open with 2/3 of the pages on top). Roll the meat 180 degrees to your left (for righties) and make another cut stopping ½ inch from cutting through. You should now have what looks like a trifold meat “book”. Place the meat between 2 pieces of cellophane and pound it until it is as uniform as possible.
Salt and pepper the inside and add the stuffing ingredients. Roll the meat up tightly like a jelly roll cake and tie with the butcher’s string. Salt and pepper the outside. Heat an oven proof skillet to mediun on the stove and add two tablespoons cooking oil. Sear the meat on all sides until golden brown. Place pan in 325 degree oven and roast meat to 145 degress in the center and remove from oven. Remove the roast to a plate to rest and cover. Drain the oil from the pan leaving the brown bits. Add the shallots and the reduced pear juice and mustard and whisk together over medium heat. Add black pepper and taste. It should have a pronounced pear flavor with a nice bite of mustard. Add the cream and continue to whisk, incorporating the brown bits from the bottom of the pan. When thick enough to coat the back of a spoon remove from heat.
Cut the strings from the roast, slice into 1/2 or ¾ inch slices and serve with the pear sauce.