Big Green Egg: Italian Philly Roast Pork Sammich
Grill / Organic Pork
The latest amazing recipe from the Big Green Egg kitchen and courtesy of BGETeamGreen member Ron Dimpflmaier, @cptnron302
2 1/2 lbs. organic pork loin roast
6 Tbsp. garlic, chopped
3 1/2 Tbsp. fresh rosemary, chopped
1 Tbsp. kosher salt
1 tsp. fresh cracked black pepper
4 Tbsp. olive oil
1 lb. sharp provolone, sliced
Crusty Italian roll
1 lb. broccoli rabe (rappini)
Salt to taste
1/4 Cup olive oil
2-3 garlic cloves, chopped
1/2 tsp. red pepper flakes
Broccoli Rabe Ingredients
A few hours before the cook mix the garlic, rosemary, parsley, salt, pepper and olive oil together. Coat both sides of the pork loin with the mixture, reserving half of the mixture, and allow it to marinate in the refrigerator.
Set the EGG for indirect cooking with a convEGGtor at 350°F.
Lay pork loin flat and cover with a layer of provolone, and then top with the cooked broccoli rabe (see below for preparation method).
Roll the loin and tie it with butcher twine every 1”.
Coat the top of the roast with the remaining garlic and herb marinade and place on a rib rack inside of the roasting pan.
Add water or broth in the roasting pan under the rib rack.
Cook until the internal temperature of the roast reaches 145°F.
Remove from the grill and let rest for 10 minutes.
Once cooled, slice very thin, pile into a crusty roll, top with pan juices, and DEVOUR!
Broccoli Rabe Preparation
Wash broccoli rabe and cut about ½ inch off the bottom.
Add to a pot of boiling salted water and cook for 2 minutes; remove and drain.
Heat a skillet with olive oil, red pepper flakes and garlic.
Once the garlic begins to brown, add the broccoli rabe. Sauté for 3-5 minutes and remove from the heat.