For Easter I was invited at a friend’s place and I decided to cook something springy and festive and for some reason I decided that that something had to be tritip roast stuffed with some green vegetable. I knew the host of the party was going to cook spinach so those were out, zucchini don’t make for great filling material, so I decided to go with asparagus. And there it was: tritip roast with asparagus stuffing!
By the way this was my favorite recipe for April and I am sharing it on YBR: please stop by Nancy’s site and have a look at all the wonderful recipes posted for April!
Tritip roast with asparagus stuffing
- 2lb tritip roast
- 1 bunch asparagus
- 1 egg
- 1/4 cup pecorino
- 1/2 lb ground pork
- First I prepared the stuffing. The stuffing is really easy to make: you cook the asparagus and then mix them with the other ingredients. Slice the asparagus and cook them in a pan with a bit of oil.
- After a couple of minutes season the asparagus with salt and add a bit of water to help them soften up. Cook the asparagus until tender. In a bowl combine the asparagus with grated pecorino, ground pork, egg, salt, pepper and enough bread crumbs to make the stuffing
- Now cut a pocket in the tritip roast by sliding a knife into the center of the roast from the short side and cutting toward the sides of the roast. Be careful not to cut through the meat.
- Now fill your roast with the stuffing and suture the cut using white tread. Wrap the leftover stuffing in parchment paper and close it using some cooking tread.
- Cook the tritip roast and the stuffing salami on the stove. Season the roast with salt and pepper and put it in a pan with the stuffing and a bit of olive oil. Sear the meat and, when the roast is well browned on all sides, add a splash of white wine. Cover the pan and let the roast cook for about an hour. Let the roast rest for a bit to absorb its juices and then slice thinly and serve.
- By the way, this roast is good also cold.