Delicate snowflakes, softly glowing candles — not even cashmere scarves can rival the lightness of mascarpone cheese.
- 4 pork cutlets
- salt and pepper, to taste
- ¼ cup diced onion
- 1 clove chopped garlic
- 1 cup diced red pears and Bosc pears
- 3 tablespoons unsalted butter
- 2 cups cubed stale, crusty Italian bread
- 1/2 cup chopped dried cranberries
- 2 tablespoons fresh minced herbs (Chef Tollis recommends sage, rosemary, or thyme!)
- kosher salt and white pepper, to taste
- olive oil
- ¼ cup brown mustard
- 1 tablespoon orange juice, plus more to taste
- ½ cup mascarpone cheese
- Preheat oven to 375ºF. Pound the pork cutlets thin, then lightly season with salt and pepper. Set aside.
- To prepare the pear cranberry stuffing, sauté onion, garlic, and pears in butter over medium heat for 5 minutes or until the onions are soft and clear. Add bread cubes, and stir for 3 minutes or until soft. Mix in dried cranberries and fresh herbs. Add kosher salt and white pepper to taste.
- Spoon a generous portion of stuffing onto each pork cutlet. Roll them tightly to form roulades, then tie them with butcher twine or secure them with toothpicks. Drizzle with olive oil.
- Sear the stuffed roulades in a cast iron pan over medium-high heat to brown all sides. (Chef’s note: You only need to sear each side for 30-60 seconds, depending on the thickness of the roulades, as they will finish cooking in the oven.)
- Place any leftover stuffing in the pan with the seared pork roulades, and cover loosely with foil. Bake for 10-15 minutes, basting once with pan juices or additional olive oil or butter.
- Remove the pan from the oven, and let rest uncovered for 5 minutes.
- To make the mascarpone mustard sauce, warm brown mustard, orange juice, mascarpone cheese, and a pinch of white pepper in a sauce pan over low heat. Stir constantly until desired thickness is reached. To thin, add a touch more orange juice. Sauce will thicken as it cools.
- To serve, remove the twine or toothpicks from the roulades. Slice the roulades at an angle, then top with a generous dollop of mascarpone mustard sauce.
Bocktown Beer and Grill, 690 Chauvet Drive, Robinson. 412.788.2333. 500 Beaver Valley Mall Blvd., Monaca. 724.728.7200. bocktown.com.