One Year Ago: French Onion Salisbury Steak
Two Years Ago: German Chocolate Cheesecake
I hope everyone had a great Easter. Mine was mellow and relaxing. Mr.NN and I woke up around 9am, read the news and finally rolled out of bed around 10am. We then decided we should see a movie. I made the movie choice – Water for Elephants. It was great. After it was over I decided I should probably run off the with circus because that would be an amazing life story. I then realized people don’t really “run off with the circus” anymore. It’s a shame. I would have made a great animal trainer. Never mind the fact that my only experience in animal training was the many times (as a kid) I would walk my pet guinea pig on a leash in my yard. I would walk it around as if it were competing in the Westminster Dog Show. Believe it or not that little guinea pig could run in circles like a champ.
Ok. Time to get back on track. After we got home from the movie I decided it was time to finally start our dinner. I got the idea for my dinner from my lovely neighbor, who also happens to be my butcher. As I was contemplating what cut of lamb I should buy I saw a couple pork roasts that caught my eye. I couldn’t’ pass them up. He recommended I roll cut the roast and stuff it with provolone cheese and spinach. That sounded good to me! Because my neighbor is a great guy he also went a head and cut the roast for me. But if your local mega-mart does not offer butcher services you can watch this video for a little tutorial.
I was a little intimidated because I had never made a stuffed or rolled roast before but I found preparing the roast was super simple. I was also a little worried about tying the roast but luckily everything turned out perfect and delicious. (If you don’t know how to tie a roast this video is very helpful)
What did all my lovely readers make or eat for Easter?
Enjoy!!!
Rolled Pork Florentine:
2lb. Boneless center cut pork roast – roll cut
Kosher salt and fresh pepper
1 teaspoon olive oil
6oz. fresh spinach
2 teaspoon garlic – minced
12 thin slices provolone cheese
Butchers twine
1 tablespoon olive oil
1 cup dry white wine
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.
Source: A Nutmeg Nanny original
Wow, this roast looks so impressive! Your circus/guinea pig story made my morning lol:) Went traditional at our house for Easter with ham as the star. Made a lemon pound cake with lemon glaze for dessert…yum!
That roast looks great! I love roasted pork!
We had a small, fresh turkey (brined, of course), a sweet potato casserole, cornbread stuffing, collard greens, and macaroni and cheese. Oh, and because you can never have enough carbs, I made a loaf of rosemary bread. We had sweet potato pie for dessert.
Please let me know if you find a circus to run off to. I’d much rather help you out with animal training than study for the boards. Sounds way more fun.
This pork looks delicious! That stuffing really makes it something special.
Wow! this looks so amazing!!
The outcome looks so pretty! What a great day. I’ve been hearing fabulous things about that movie. And the fact that your guinea pig ran in circles is just awesome. I wish I could’ve seen that
. I made pulled pork, baked beans & desserts for Easter. We had a great day 
Your rolled pork looks beautifully done! I know my family will love this dish.
This looks SO good.
I was the Grill Queen.
How nice to have your butcher as a friend and neighbor. Your rolled pork is tied like a pro, and looks beautifully done. I just roasted a turkey, served with brown and black rice with black and red quinoa, plantains, white sweet potatoes and steamed broccoli. I know kinda odd, but it was just the three of us.
Living in Sarasota we are known as the circus town…being that it was the home of John Ringling and the winter home of the circus. I also know some animal trainers….so let me know when you’ll be in town and I make sure you get to see the Big Cat Habitat you can watch them train the animals. It’s fun to see
Sounds like a fantastic Easter. Your pork roast looks beautiful! I’m definitely trying this. It doesn’t seem overly difficult, but it turns out a very impressive result! My kind of recipe
I can just picture you and your guinea pig performing together! Your pork loin looks awesome. We went traditional for Easter, I tossed a ham in the smoker.
Mimi
Wow, that’s a beautiful looking roast. I’m always worried that it would cook unevenly, but yours clearly turned out perfect!
Sounds like you and Mr. NN had the perfect Easter! (And I’ve been wanting to see that movie — now I know I have to!
) Your stuffed roast is gorgeous, I bet it would be great with beef tenderloin to…or even turkey breast! I made Indian Butter Chicken for Mike and I on Easter. 
love the looks of this!! and what a great easter
You should be so proud of yourself having never made anything rolled like this before to have it turn out so beautifully. It looks so absolutely gorgeous and the flavours would be delicious together. I am truly, honestly, so sorry and so sad that I have missed reading your posts over the last two months. I would see them come into my e-mail, and delete them – with a heavy heart, daily. I didn’t at first, but it became apparent I could never catch up. I am thrilled to be participating in the planning of an important local slow food conference in our area which has taken up way more time than I ever imagined it would. Important work, but I really miss the relationships I have developed through blogging and know there will be a hole from what I have missed these past two months. I have published only three posts since February, so I am eager to cook, entertain, read, and write. Happy Easter and Spring to you, and congrats on such a magnificent meal for Easter.
Valerie
Your Pork Florentine looks just perfect, very nice!
Wow, wow, wow! That looks incredible. This is what I call a perfect roast:)
I have two guinea pigs but never thought of walking them on a leash…lol
You’re making my mouth water with this one. It looks five star delicious.
This looks tasty, great recipe!