This simple but beautiful dish is really satisfying. I again am cooking for our dear friends Heather and James. They are hard at work opening up "Coulis" their new breakfast/lunch restaurant where the old "Blue bird" restaurant was on Prytaina street. So it is nice to share a meal with them so they can relax after a long day.
The Crescent City market was bustling on Tuesday. It had been a long, rainy weekend. The only light we saw was the Saints kicking some butt on Sunday!
For this meal I was inspired by the beautiful mix of fresh Beans from B&B Farms. I purchased a pound each of the Baby Lima, Pink Eye Sue, and the Crowder beans. I then Picked up a couple of Creole tomatoes from the Monicas and some goat cheese from Ryals Goat dairy, and I was on my way to a great meal.
First we have to make the filling. This is so easy.
Roll the pork up like you would a jelly roll. Tie with string down the length of the loin so that it will stay closed during cooking. Salt and pepper the out side of the loin.
Place 1/4 cup of canola oil in a large skillet. Heat on medium high. Place the pork roll in the pan and brown on all sides. Place the browned pork roll on a greased sheet pan. Bake in a pre heated 350 degree oven for approximately 40 min. Remove from oven and let rest for 5 min before slicing. this will let the juices go back into the meat.
Slice and serve with the Fresh been salad.