Rolled Pork Florentine
I've seen stuffed/rolled roasts like this all over Pinterest, but I've never been brave enough to try one until now.
I ran across this recipe while I was looking for other non-traditional recipes to try for this blog, and it didn't look too complicated. The hardest part appeared to be getting a roast cut for rolling, or doing it myself.
Nutmeg Nanny got the inspiration for this Rolled Pork Florentine from her neighborhood butcher, who also cut the roast into a roll for her! For anyone without a neighborhood butcher, she included a video tutorial on how to cut a spiral roast at home.
Fortunately, Stillwater has a neighborhood butcher, right here at 919 S. Main! Chad, our head butcher, was kind enough to cut me a 3 lb. pork loin roast into a spiral. It ended up being too big for my little household of two, so I put half in the freezer for another stuffed roast adventure. Suggestions are welcome! I'm thinking a vegetable medley with more provolone — carrots, bell peppers, asparagus or green beans or something.
Because I made a 1.5 lb. roast, my ingredients list differs a bit from Nutmeg Nanny's. Feel free to reference her recipe on the site for original proportions, but I'll include mine here.
Rolled Pork Florentine
• 1.5 lb. pork loin roast, roll cut
• Salt and pepper to taste
• Olive oil, divided into 1 teaspoon, 1 tablespoon
• 6 oz. fresh spinach
• 2 teaspoons garlic, minced
• 4-6 slices provolone cheese
• 1 cup dry white wine (plus more for sipping while you make the roast!)
• Butchers twine
Preheat oven to 375°F.
Heat teaspoon of olive oil in a large skillet. Add garlic and cook until fragrant. Add spinach and sauté until just wilted. Remove from heat and set aside.
Lay out pork roast and season with salt and pepper. Lay cheese slices on the roast. I overlapped mine just a bit.
Spread spinach evenly over the cheese.
Tightly roll the roast and tie with butchers twine. Nutmeg Nanny also has a fancy tying tutorial on her post, but I just tied one length at a time.
If you have a cast iron or other oven-safe skillet, proceed with these directions. If not, use a regular skillet for browning and transfer the roast to an oven-safe roasting pan, and follow the rest of the directions.
Heat tablespoon of olive oil in a cast iron skillet over medium heat and brown the roast on all sides. Once browned, add white wine and place in oven to continue cooking; turning halfway through cooking time. Mine took about an hour to reach 150°F internal temperature, which is what you want. Add some more wine or water if the pan dries out.
Once done, remove roast from pan and let rest for 10 minutes.
Cut off twine, slice and serve.
I ate mine with a spinach salad and a glass of leftover white wine. Chardonnay would be ideal for this recipe, but it's not my favorite for sipping, so I used Pinot Grigio and it was prefect.
I might add more cheese next time, but I was pleasantly surprised with the flavor and and how moist the roast was!
Let me know what you think!
Sally Asher is the Communications Coordinator at 1907 Meat Co.