Rolled Pork Florentine
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Rolled Pork Florentine
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This rolled pork florentine might look hard to pull off but it’s super simple. Fresh pork is stuffed with provolone cheese and sautéed spinach, what’s not to love?
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Ingredients
- 2 pounds pork roast roll cut, boneless center cut
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon butter
- 6 ounces spinach fresh
- 1 clove garlic minced
- 12 thin slices provolone cheese
- 1 tablespoon olive oil
- 1 cup white wine dry
- butcher's twine
Instructions
- Preheat oven to 375 degrees F.
- Unroll the pork and season both sides with the kosher salt and black pepper.
- Lay the 12 slices of provolone cheese over the pork, leaving a one-inch space from the edges.
- In a 12-inch skillet, add butter and set over medium heat.
- When the butter is melted, add the spinach and garlic and saute just until the spinach becomes soft and wilted.
- Spread out the spinach on top of the cheese on the pork, making sure to keep it as even as possible.
- 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 12-inch oven-safe skillet, heat 1 tablespoon olive oil over medium heat.
- Once hot add the pork roast and brown on all sides.
- Once browned, add white wine and put into the oven to continue cooking.
- After 30 minutes of cooking, flip the roast over.
- 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, remove it from the pan and rest on a cutting board for 10 minutes before slicing.
- When you are ready to slice your roast cut off butchers twine and gently cut into slices.
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