My Favorite Dish …

by in View All Posts, October 9th, 2008

One of you asked if I cooked.  Yep. Many times a week.  Below is my all time favorite dish for friends and family.

Saturday night dinner parties carry high expectations.  My week is stressful enough.  So I go for very casual Sunday night “family” dinners.   No candles, no tablecloths, no fancy centerpieces.  Guests bring cheese or hummus. I pop open a Shiraz or Malbec, never more than $15. Tumblers, not wine glasses.  If I can’t prepare the dish in advance, I ain’t making it.

Below is a stuffed pork recipe I adapted from a week’s cooking vacation I took in Amalfi, Italy at the beautiful  Luna Convento Hotel.  The chef who taught it was the charming Enrico Francese.  I heartily recommend Amalfi, the hotel and the dish.

Neapolitan Stuffed Pork (Braciola alla Napoletana)

Recipe courtesy Bob Tuschman


1 (2 to 3 pound) boneless pork loin

Kosher salt and freshly ground black pepper

1/4 cup grated Parmesan

1/4 cup pine nuts

1/4 cup raisins

2 garlic cloves, finely chopped

2 tablespoons chopped flat-leaf parsley

2 tablespoons olive oil

1 medium onion, chopped

2 tablespoons tomato paste

1 cup white wine

1 (28-ounce) can whole peeled tomatoes

1 bay leaf

Red pepper flakes, if desired


Take pork loin and lay lengthwise on a cutting board. Slice parallel to the cutting board, down the center of the loin, but only cutting about 3/4 of the way through, so as to open the loin up, like a book. Repeat process with each side of the loin, so as to open each side even further. You want a large flat surface to lay out the ingredients and then roll up.


Season the inside of the pork loin with kosher salt and freshly ground black pepper. Sprinkle Parmesan, pine nuts, raisins, chopped garlic, and chopped parsley on top of the meat. Roll the pork loin up, like a jelly roll, making sure to keep contents inside. Tie the roll with kitchen twine, once lengthwise, and a couple times around the sides. This will keep the roll intact while cooking. Season the roast with salt.


In a large high-sided saute pan over medium-high heat, add oil and heat until almost smoking. Sear all sides of pork loin, including ends, until completely browned. Remove to plate. Lower heat slightly and add onion, cooking until translucent, about 3 minutes. Add the tomato paste and cook, stirring constantly, until the paste starts to bubble, about 2 minutes. Add white wine, and using a wooden spoon, scrape up bits from the bottom of the pan. Cook for a few minutes to let the wine reduce slightly. Crush the tomatoes with your hands and add to the pan. Stir in the bay leaf and red pepper flakes, if using. Return pork loin to the pan and bring to a simmer. Cover and let simmer for about 1 1/2 hours.


Remove pork loin from the sauce and let rest for a few minutes. Season the sauce, to taste, with salt and pepper. The sauce will have reduced by half. Slice loin into 1/2-inch slices and plate. Spoon the sauce over the slices. Serve the remaining sauce alongside.


Yield: 6 servings

Prep time: 20 minutes

Cook time: 2 hours 20 minutes

Ease of preparation: Intermediate



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Comments (23)

  1. Sue says:

    Cool recipe. Very nice technique, as well. You could also throw the whole thing in the oven and not have to worry about it.

    Comment about the new website:
    I know people don’t like change, but there’s one really unnecessary one on the website. On the bottom of each recipe page, there used to be a link list of the show’s other recipes for a given episode. Now, there’s a hard to find link called Recipes From This Episode, which involves an extra click, or, if you can’t find that, you have to go back, find the main page of episode and click from there. It’s kind of pointless and annoying.

  2. cary says:

    Do people really ask you if you cook? If not I would fire you! By the Way I LOVE the new magazine! I hope you will keep on showing the food network chefs real houses, I loved peeking into Tylers kitchen!

  3. Harolyn S. says:

    Hi Bob,
    Right after Michael Symon won Iron Chef. Alton said the the Chefs would be getting new Chefs jackets. What happen?

  4. Cynthia says:

    recipe looks awesome–
    I agree with another person that made the comment–what has happened to Paula Deen??? She’s become very crude–and the suggestive remarks from the Neeley’s are totally inappropriate–
    keep up the good work–love the Food Network–

  5. L Jeff says:

    Wow. That looks pretty amazing. Needed some dinner inspiration for tonight and think I just found it.

  6. Cheft says:

    Bob thank you for taking the time to read our comments, some not so great and some really good ones. I have a question for you to see if you can answer it, with honesty, because this can be checked out. How many true chefs do you have that are still with the network, not talking cooks but chef with honest actual degrees from a accredited culinary school that have run a full fledged commercial kitchen ? and who are they ?

  7. Yitah says:

    It looks great. Bob i just wanted to let you know it is Yitah Katz back when you were living in Cleveland. I am going to be visiting NYC soon and wanted to know if you wanted to meet up some time. Please email me at

  8. Dick Isingnia says:

    Are you Jewish Bob ?

  9. Jeff says:

    I’m the one? I must be. Thanks, Bob. I’ll try it out sometime. (My lady friend really likes pork chops…so a roast wouldn’t be that much different.)

  10. Allan says:

    You stated the Big Daddys was highly rated………by whom? That might be like stating it is the best TV show on our network from 4-5 on Tuesdays……

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