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Rolled Pork Florentine

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?

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?

Looking for more delicious roast pork recipes? Try my pork tenderloin with pineapple salsa, citrus herb crusted pork roast or my pork tenderloin with blackberry mint sauce.

Rolled Pork Florentine

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?

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 70 minutes

Total Time: 1 hour 30 minutes


  • 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

Source: Nutmeg Nanny


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.