Recipe: Maggiano's Little Italy Stuffed Pork Braciole

MAGGIANO'S LITTLE ITALY STUFFED PORK BRACIOLE

FOR THE STUFFING:
1 cup croutons
3/4 lb Italian bulk sausage
1/4 cup diced dried apricots
1/4 cup diced dried figs
1/4 cup pine nuts, toasted
1 tbsp chopped sun dried tomato
2 eggs
1 tsp salt and pepper
FOR THE BRACIOLE:
2 lbs. pork shoulder, sliced to make 8 pieces pork braciole, 4 oz each
1 1/2 cups white wine
2 bay leaves
1 (48 oz) can canned plum tomatoes (or 3 cans 16 oz each)
1 1/2 cups beef stock
1 1/2 cups strong chicken stock
1 cup water
24 toothpicks
4 oz cooked white beans
8 oz diced tomatoes
1/4 cup arugula, torn
FOR THE SAUCE:
4 oz whole salted butter (amount of butter may be wrong, I would use 1 tbsp. - Betsy)
1/2 cup olive oil (amount of oil may be wrong, I would use 1 tbsp. - Betsy)
1 cup flour
6 oz braising liquid from the pork

FOR SERVING:
8 pieces stuffed pork braciole
4 oz hot mashed potatoes
Sauce

TO MAKE THE STUFFING:
Mix all ingredients together.

TO STUFF THE PORK:
Lay meat flat and with a mallet pound to a 1/4 inch thickness, being careful not to rip or tear the pork Take 2 oz. of stuffing place in the middle of the pork with your fingers work the stuffing to within a 1/2 inch of the sides. Starting at one end roll the pork until sealed and place three toothpicks in pork so that is doesn't come unrolled while cooking.

TO BRAISE THE BRACIOLE:
Heat oil in skillet, place pork in and brown on all sides. Take pork out place in a 9 by 13 baking dish and deglaze skillet with white wine, reduce by half.

Now add tomatoes, stocks and water to the pan. Pour the tomato mixture into the baking dish; cover with plastic wrap and aluminum foil.

Bake in a 325 degree F oven for approximately 45 minutes; when complete pork should be fork tender.

Now that pork is complete, remove 6 oz of the braising liquid from the pan for the sauce and add the white beans, tomatoes, and arugula; keep warm while preparing the sauce.

TO MAKE THE SAUCE:
Heat butter and oil. Whisk in the flour and cook, while stirring, until mixture is smooth and beginning to color. Stir in the braising liquid and continue to cook until desired thickness. (Instructions for the sauce weren't given so this is my suggestion - Betsy)

TO SERVE:
Serve pork on top of mashed potatoes on large serving plate; pour sauce around the front of the plate and over pork. Enjoy this dish with a glass of Coppola Claret Cabernet.

Makes 4 servings
From: Chef Kevin McCabe, Maggiano's Little Italy
Adapted from source: kare11.com, Mineapolis / St. Paul

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A Note from Betsy at Recipelink:
I took a few liberties editing this recipe for posting. If anyone has suggestions for further edits to this recipe please feel free to post them.