Rolled Pork Florentine

TOTAL TIME: 1 hr 40 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 1 hr 10 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 1 pork loin, about 2 pounds/900 g
  • Salt and freshly ground black pepper
  • 7 ounces/200 g spinach
  • 2 slices bacon, cut into lardons
  • 1 medium onion, chopped
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Directions

Heat the oven to 375 degrees F. Set the pork on a cutting board and imagine you're going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside.

Rinse the spinach and spin dry, allowing a little water to remain clinging to the leaves. Put it in a saute pan, cover, and wilt, about 5 minutes. Lay the spinach on a clean tea or kitchen towel and squeeze dry. Chop, and set aside.

Wipe out the pan and put if back on the stove. Fry the bacon until cooked, remove to drain. Pour off all but a tablespoon or 2 of the fat and fry the onion until golden. Add the garlic and cook 1 minute. Stir through the bread crumbs and spinach. Season with salt and pepper.

Pat the stuffing over the meat, leaving a 1-inch border. Roll and tie the pork at 2-inch intervals. Wipe out the saute pan and heat the oil in it. Brown the meat on all sides, pour in the wine, and then transfer to the oven and roast until done, about 45 minutes. Remove from the oven and let the meat rest 10 minutes. Wrap for later, or slice and serve with the pan juices poured over.

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5

Newest Ratings and Reviews

Read all 13 reviews

  • on November 21, 2013

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    I found this easy to prepare and great for company because it can rest until one is ready to serve. Not only is it delicious but it is attractive on the plate.

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  • on August 20, 2013

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    luv, luv, luv Laura Calder. This was so easy and so tasty. Used a whole cup of white wine, then made the most unbelievable gravy from the drippings. YUM

    people found this review Helpful.
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  • on March 30, 2013

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    Five stars for easy, tasty, and impressive. Will make again for sure!

    people found this review Helpful.
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