This rolled pork florentine might look hard to make, but it’s super simple. Fresh pork is stuffed with provolone cheese and sautéed spinach—what’s not to love?
Layers of delicious flavor!
I hope everyone had a great Easter. Mine was mellow and relaxing. Mr.NN and I woke up around 9 a.m., read the news, and finally rolled out of bed around 10 a.m. We then decided we should see a movie. I chose Water for Elephants. It was great.
After it was over, I decided I should probably run off with the circus because that would be a fantastic life story. I then realized people no longer “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. It’s time to get back on track.
After we got home from the movie, I decided to start our dinner. My lovely neighbor, who also happens to be my butcher, gave me the idea.
As I contemplated what cut of lamb I should buy, I saw a couple of 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 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 intimidated because I had never made a stuffed or rolled roast before, but 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?
More pork recipes
Rolled Pork Florentine
Ingredients
- 2 pounds boneless center cut pork roast, roll cut
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon butter
- 6 ounces fresh spinach
- 1 clove garlic, minced
- 12 thin slices provolone cheese
- 1 tablespoon olive oil
- 1 cup dry white wine
- Butchers 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.
