100% Kona Coffee | Kiele O Kona Coffee Company

Since 1998

Pork Florentine Pinwheels with Tropical Kona Coffee Sauce

2005 Kona Coffee Recipe Contest :: 1st Place Amateur Division

2007 Gilroy Garlic Festival Cook-off – 3rd Place

Servings:  20 to 24

Prep Time:  30 minutes

Cook Time: 45 minutes.

 

The sauce makes this dish unique. I combined pineapple, liliko’i juice with the coffee and beef stock giving it a rich flavor.  It’s worth the time to make the sauce.  

Preheat oven to 375° F.

Ingredients:

4 lbs. pork sirloin Roast, sliced 1″ thick

Stuffing:

2 Tablespoons butter

2 Tablespoons olive oil

¼ cup mushrooms, chopped

½ cup chopped red onions

3 Tlbs minced garlic

2 cups spinach, chopped

½-cup artichoke hearts drain & chopped

¼ cup toasted macadamia nuts, chopped

½ teaspoon, dried summer savory

2 Tlbs. fresh parsley, chopped

¼-cup Panko bread crumbs

½ teaspoon dried basil

3 tablespoons heavy cream

Salt & pepper to taste

Toothpicks

Directions:

  1. Slice the pork 1-inch thick; place the pork between two pieces of plastic wrap. Pound the pork using a meat mallet until the meat is roughly 1/4 inch thick.
  2. Season the pork with salt and pepper and leave in the plastic wrap, this will make it easier to roll later. Set aside.
  3. Heat butter in a large skillet, add onions, and sauté until soft. Add mushrooms and sauté until soft. Add chopped garlic, summer savory, basil, salt and pepper and cook for 5-6 minutes.
  4. Add the heavy cream, artichoke hearts and spinach; cook until the cream evaporates, about 2 minutes.
  5. Remove from the heat and add the parsley, roasted nuts and enough breadcrumbs to tighten the mixture, allow the mixture to cool.
  6. Lay the pork out, place about 2 tablespoons of stuffing on the pork, roll the meat (jelly roll style), secure with toothpicks. Chill for 30 minutes. 
  7. In a heavy ovenproof skillet, heat the pan, add the olive oil and sear the meat on all sides.
  8. Place the skillet in the oven, uncovered for 8-12 minutes to finish cooking.
  9. Remove the pork rolls from the oven and allow to rest.
  10. Remove toothpicks; slice the meat into rounds, serve with Kona Coffee Tropical Sauce.

Kona Coffee Tropical Sauce:

  • 1 cup strong Kiele O Kona 100% Kona Coffee
  • 2 cups beef stock
  • 3 Tablespoons balsamic vinegar
  • 1teaspoon Dijon mustard
  • 1 tablespoon Liliko’i Juice or Orange Juice
  • 6 garlic gloves, sliced
  • 3 to 4 Hawaiian Chili Peppers, minced, or pepper flakes
  • 1 Cup Pineapple Juice
  • 2 Tablespoon Honey
  • ¼ cup Chardonnay
  • 1-3 Tablespoons butter
  • Salt and fresh ground black pepper, to taste
  • 1 teaspoon cornstarch mixed with coffee, to thicken

Directions:

  1. In a small saucepan combine, beef stock, Kona Coffee, Liliko’i juice or orange juice, pineapple juice, Balsamic vinegar, whisk in the mustard, add the garlic gloves, honey & chili peppers.
  2. Cook until the mixture reduces by half. Strain the mixture and return to saucepan, add and chardonnay and simmer for 5 to 10 minutes.
  3. Wisk in butter and thicken with cornstarch, adjust seasonings keep warm.
  4. If the sauce becomes too thick, add a little coffee.

Notes: 

Liliko’i is Hawaiian passionfruit.  Substitution:  orange juice. 

Substitute Chicken Breast for the Pork and prepare the same way as the Pork.    

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