Rolled Pork Roast Florentine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pork loin-about 2 lbs- butterflied
Montréal steak seasoning (or salt, pepper & garlic powder)
7 oz fresh spinach (greens) or 10 oz frozen spinach pkg.
2 slices of bacon
1 medium chopped onion
1 garlic clove
4 Tablespoons fresh bread crumbs or seasoned Italian bread crumbs
2 tablespoons grated Parmesan or Romano cheese
4-6 slices thin cut prosciutto
4- slices of provolone cheese
2 Tablespoons pine nuts (opt)
Olive oil
½ cup white wine
string to tie the roast
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Directions: |
Directions:Preparation:
1. Preheat oven to 375 degrees.
2. Open meat on board. Flatten out if necessary. Season with Montreal or salt & pepper. Set aside.
3. Rinse greens and spin dry leaving a tiny bit of water clinging to leaves.
4. Cook greens for about 5 minutes-until wilted.
5. Dry greens on tea towel or paper towel. Chop. Set aside.
6. In Oven/stovetop skillet (one with oven proof handle or no handle) cook bacon until golden. Remove bacon and set aside.
7. Remove all except 2 Tablespoons of the bacon fat. Cook onion and garlic until opaque in fat. You may need to add a bit of olive oil if there is not enough fat.
8. Add breadcrumbs, spinach, grated cheese to onion mixture. Blend.
9. Clean the pan as you will use this to cook the meat.
10. Line pork roast with single layer of prosciutto & another layer of provolone cheese. Be sure to leave about 1” border when layering the meat.
11. Spread the greens mixture on top of the meat.
12. Sprinkle with bacon & pine nuts
13. Roll Roast as tightly as possible-tie in middle first then near the ends. You may need to tie another between them…depending on the length of the roast.
(optional: Use oven proof skewers or toothpicks to hold the meat-these are not as good but will work in a bind)
14. Rub outside of roast with Montréal steak seasoning
15. Add 2 Tablespoons of oil to oven proof pan. You may add garlic to oil for additional flavor.
16. Brown roast on all sides.
17. Add white wine to pan with the roast.
18. Transfer roast to oven using the same pan.
19. Cook uncovered about 45-60 minutes for 2 lb. roast. Avoid overcooking as it will dry out.
20. Remove from oven and cover tightly with aluminum foil. Allow to rest about 10-minutes….it will continue to cook while wrapped.
21. Serve with pan juices or wrap roast for use at a later time.. Save juice…it’s good. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:Total 1.5 hours |
Personal
Notes: |
Personal
Notes: Bampi always made a rolled roast (veal, pork, beef) for Christmas Day meal. This is a modified recipe. He would often add finely chopped parsley with garlic and sometimes hard boiled egg. This roast is also very good made ahead...be sure to save the juices to perk it up!
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