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Maryland Style Stuffed Pork Loin with Coffee BBQ Rub and Roasted New Potatoes
PORK23Ingredients
4Hours
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Description
This recipe is courtesy of Bryan Voltaggio.
Ingredients
US|METRIC
6 SERVINGS
- 6 lb. pork loin center cut (approximately 5-6 pounds)
- 1/2 cup brown sugar
- 3 Tbsp. ground coffee
- 2 1/2 Tbsp. fine sea salt
- 2 1/2 Tbsp. smoked paprika
- 2 1/2 tsp. ground ginger
- 2 1/2 tsp. red pepper flakes
- 1 head green cabbage (cut in chiffonade)
- 2 bunches lacinato kale (leaves cut in chiffonade)
- 2 bunches collard greens (leaves cut in chiffonade)
- 1 bunch scallions (cut in thin slices)
- 1 yellow onion (cut in julienne)
- 6 cloves garlic (sliced thin)
- 1/4 tsp. red pepper flakes
- 2 Tbsp. soy sauce
- 1 Tbsp. red wine vinegar
- 1/2 Tbsp. Dijon mustard
- 2 Tbsp. salt
- 1/2 Tbsp. black pepper
- 2 1/2 lb. new potatoes (cut in halves)
- sea salt (as needed)
- ground pepper (as needed)
- olive oil (as needed)
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Directions
- Preheat convection fan oven to 325°F. You will also need oven-safe butcher twine, a roasting pan with a rack, and an instant-read thermometer with a temperature alert function.
- In a large sauce pot or braiser, heat 2-3 Tbsp. of oil to evenly coat the bottom surface of the pan. Bring the heat to medium-high and heat the oil just before it smokes. Quickly sauté the onions and garlic until the onions are translucent.
- Add the cabbage and salt, using a spoon fold in and press the cabbage so that the water from the cabbage starts to release. Continue to wilt in the cabbage while stirring, and bring the heat down to low-medium.
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