Rolled Pork Florentine

• Gluten free

• Meat

  • 2 lb Pork roast, boneless center cut

• Produce

  • 2 tsp Garlic
  • 6 oz Spinach, fresh

• Baking & Spices

  • 1 Kosher salt and fresh pepper

• Oils & Vinegars

  • 4 tsp Olive oil

• Dairy

  • 12 thin slices Provolone cheese

• Beer, Wine & Liquor

  • 1 cup White wine, dry

• Tools & Equipment

  • 1 Butchers twine

Found on nutmegnanny.com

Description

Ingredients

• 2-pound boneless center cut pork roast, roll cut
• Kosher salt and fresh pepper
• 1 teaspoon olive oil
• 6 ounces fresh spinach
• 2 teaspoon garlic, minced
• 12 thin slices provolone cheese
• 1 tablespoon olive oil
• 1 cup dry white wine
• Butchers twine

Directions

• Preheat oven to 375 degrees. In a large skillet add 1 teaspoon olive oil. Once hot add garlic and stir till fragrant – about 30 seconds. Add fresh spinach and toss in olive oil and garlic. The spinach should start to wilt almost immediately. Once wilted set aside. Lay out pork roast and generously season with kosher salt and pepper. Lay provolone slices over pork, leaving a one inch space from the edges. Spread out the spinach so there is even coverage over the whole pork roast. Starting from the short end, start to tightly roll up the roast. Once rolled put the seam side down on the board and using your butchers twine tie up the roast. In a 10-inch cast iron skillet heat 1 tablespoon olive oil over medium heat. Once hot add roast and brown on all sides. Once brown add white wine and put into the oven to continue cooking. Half way through cooking flip roast over. So the top and bottom have equal cooking time in the white wine. Depending on the size of the roast cooking time will vary. My 2lb. stuffed roast took 60 minutes to reach 150 degrees in the center. Some of the cheese will leak out of the roast while cooking and if you notice your pan getting dry you can add more white wine or water. After your roast is cooked take it out of the pan and rest on cutting board for 10 minutes before cutting. When you are ready to slice your roast cut off butchers twine and gently cut into slices.