Food Ideas using this Week's Ad
Oven-ready Loaded Italian Stuffed Pork Roast:
We take our Loaded Italian Sausage which is loaded with roasted red pepper, onions, black olives, and Mozzarella cheese (yes, all that in the sausage—hey , that’s why we call it loaded), and our expert butchers load that into a tender Wohlner’s center cut pork loin. It’s now so loaded with flavor that the butchers securely tie the roast shut, otherwise it’s so loaded with flavors it might explode during cooking.
Note: We don’t put fennel in our loaded Italian sausage because that would be way too much flavor, more flavor than a person could safely handle.
Side Dishes with Loaded Italian Pork Roast:
Lidia’s Rigatoni with Lidia’s Sauce: Serve a small side of Lidia Bastainich Rigatoni with your favorite Lidia’s Pasta Sauce. (I tried both her Marinara and her Artichoke Marina and had to stop myself from dipping continuously, Wohlner’s crusty bread into the sauces right out the jar.). Lidia’s Rigatoni is nice because the ridges and the tube shape grabs up and holds plenty of delicious sauce.
Italian Broccoli Bake: In an oven safe casserole dish, place cut broccoli and lightly toss in olive oil, then season with Italian bread crumbs, garlic salt, black pepper. Finally top with grated parmesan cheese. Bake in oven until tender.
Mike’s Wine Pairing for Loaded Italian Pork Roast: When I asked if Zinfandel would be best, Mike heartily suggested A-Mano Primitivo . Primitivo is the Italian version of Zinfandel. Same grape, different country; although Primitivo speaks with an Italian accent. The spicy-peppery bold flavors of Primitivo and Zinfandel are a wonderful pairing with this pork loin stuffed with our boldly flavored Loaded Italian sausage. Try it. Get out of your wine rut. You’ll like it!
Special Note: Wohlner’s Loaded Italian Sausage is a pizza party waiting to happen. Sausage, roasted red peppers, onions, and Mozzarella cheese. Sounds like a pizza topping to me. The perfect topping for a homemade pizza party. Just brown the loose sausage, add a little pizza sauce and some more Mozzarella to a pizza crust and bake. Of course beer, but A-Mano Primitivo, and Zinfandel go well with this pizza.