Roast Pork and Oven-fresh Bread
Strombolis Ristorante -- Disneyland

BREAD
6 cups bread flour
2 tbsp. brown sugar
1/2 oz. rapid-rise yeast
1 1/2 cups lukewarm water, plus an additional 1/2 cup lukewarm water
1/4 cup olive oil
1 tbsp. kosher salt (or 1 1/2
tsp. regular salt)
All-purpose flour
2 tbsp. melted butter (optional)

PORK
6 tbsp. butter
1 medium red onion, diced
2 tsp. chopped garlic
2 lbs. fresh spinach, washed
Salt and pepper
3 large red bell peppers,
roasted and peeled
3- to 4-lb. center-cut boneless pork loin
Butcher's twine
1/4 cup olive oil

Prepare bread dough
In large bowl blend 2 cups bread flour, sugar, yeast and 1 1/2 cups lukewarm (110 degree) water. Cover with a damp towel and set in a warm place until dough has doubled in volume (about 30 minutes, or until spinach mixture and red peppers, below, are ready).

While bread dough is rising, prepare spinach mixture.

In large stock pot, melt butter and add red onion and garlic.
Sauté 2 minutes, add spinach and cook for an additional 3 to 4 minutes, or until spinach is wilted. Season with salt and pepper. Set aside and cool to room temperature.

ROAST PEPPERS
Note: It will save time to roast the red peppers for the pork roast and the yellow peppers for the mashed potatoes together; you also can use store-bought roasted red peppers.

Place peppers over an open flame, either on the stove or barbecue, or lay them directly on top of an electric burner
(you can also place them on the rack of a broiler pan and broil 2 inches from heat). Cook slowly by turning over the flame until black (about 5 minutes). Transfer peppers to a bowl and let stand, covered with plastic wrap, about 4 to 5 minutes, or until cool enough to handle. Remove skin, stems and seeds from peppers, rinse under cold water. Set aside.

Return to the bread

Blend in remaining 4 cups flour, 1/2 cup water, olive oil and salt. Knead dough until soft and pliable, adding water or flour as needed. Once dough is elastic, cover and let rest 10 to 15 minutes.

BUTTERFLY PORK LOIN
Cover roast with plastic wrap.
Using a meat mallet, gently pound pork until it is 1/4- to 1/2-inch thick.

INSTRUCTIONS FOR Z-CUT:
Starting 1/3 up from bottom, slice end to end along long side of loin to within 1" of opposite side (don't cut all the way through). Repeat on other side, this time starting cut 1/3 down from top. Unfold roast and lay flat on a cutting board.
Preheat oven to 350 degrees.

Season meat with salt and pepper. Layer roasted peppers on top, followed by spinach mixture. Starting at short end, roll up meat, tucking ends under, and secure with twine. Season exterior with salt and pepper.

Heat olive oil in a large sauté pan. Sear outside of roast, turning it slowly to brown evenly. Place in shallow baking pan and cook 55 minutes or until internal temperature reaches 150 degrees.

(Prepare green beans and potatoes while roast and bread cook.)

After you have placed roast in oven, divide bread dough into 2 equal parts and knead on a floured surface, about 5 minutes.
Form dough into long loaves (about 12 inches). Place on greased baking sheet. Bake at 350 degrees for about 45 minutes, or until golden brown.

The bread and the roast should finish cooking at the same time. When bread is done, brush lightly with melted butter for a softer crust, if desired, let stand for a few minutes.

Reserve pork pan drippings for sauce. Let roast stand 10 minutes on a cutting board before slicing. While roast cools, prepare gravy:

CRANBERRY GRAVY
2 packets pork gravy mix
(Yield: 1 cup each)
2 tbsp. roast-pork drippings
3/4 cup whole-cranberry sauce
Salt and pepper

Combine pork gravy mix and pan drippings with 2 1/2 cups of water and bring to a boil, stirring constantly.
Simmer until it reduces by 1/3 (about 10 minutes).
Add cranberry sauce and bring to a boil. Remove from heat.
Season to taste. Pour gravy over meat and/or potatoes or serve on the side.