Pork involtini with Roman beans and pickled red cabbage
SERVES 6 //PREP TIME 30 MINS //COOK 50 MINS (PLUS SALTING, COOLING, PICKLING)
16 single clove garlic (see note)
250 ml (1 cup) olive oil
3 pork tenderloins (380gm each), trimmed, halved widthways, butterflied
Steamed Roman beans and red wine jus, to serve
PICKLED RED CABBAGE
500 gm red cabbage, trimmed, shredded
180 ml (¾ cup) apple cider vinegar
125 gm honey
¼ cup finely chopped dill
1 tsp freshly cracked black pepper
STUFFING
100 gm mild cacciatore, casing removed, finely chopped
250 gm firm ricotta, drained, crumbled
2½ tbsp each finely chopped oregano and flat-leaf parsley
1 lemon, zest finely grated
40 gm fine stale breadcrumbs
1 egg, lightly beaten
1 Place garlic and oil in a small saucepan over very low heat and cook, stirring occasionally until garlic is very soft (30-35 minutes). Remove from heat and stand until cooled.
2 Meanwhile, for pickled red cabbage, place cabbage in a large bowl with 2 tbsp sea salt flakes. Toss to combine and stand 30 minutes. Combine vinegar, 180ml water and honey in a small saucepan and heat, stirring frequently, until honey is combined; cool. Pour over cabbage, add dill and pepper; stir to combine. Refrigerate until ready to use.
3 For stuffing, drain garlic from oil and remove half of the skins (reserve oil), Place peeled garlic in a large bowl and using a fork, mash to a paste. Add stuffing ingredients, season to taste and stir to combine. Divide stuffing into six portions and roll into a log.
Working with one piece of pork at a time, place on a secure work
