2008 LOUISIANA ALLIGATOR SOIRÉE
Entrée Recipe
SOWELA Technical Community College

Louisiana Alligator and Pork Roll with Spinach and Artichokes

Serves 6-8.

Alligator Pop Roulade

Butterfly the pork loin and beat tender, very thin.  Sauté the garlic, onion, and red bell pepper in a small amount of olive oil.  Add the spinach and artichoke hearts.  Continue to heat until spinach wilts.  Place the pork loin out flat.  Place a layer of all of the ingredients, then place the pureed alligator meat and roll together.  Tie with a string to keep in place

Place in oven and bake at 350 degrees or until the center of the roll is 165 degrees in the center.  Take out of the oven and leave to cool for 15 minutes.  Slice to serve on plate.  Grind the peanuts to a fine powder with the tortilla chips. 

For a sauce, take the drippings from the alligator and heat with the beer.  Thicken with a white wash and season to taste.