Pork Involtini with Spinach
A favorite in Italy, involtini are stuffed rolls, typically made by wrapping thin slices of meat around a savory filling. Here, a pork tenderloin is butterflied and pounded to an even thickness, then stuffed with prosciutto, fontina cheese and fresh sage leaves before cooking. Garlicky spinach makes the perfect accompaniment.
- 1 pork tenderloin, about 1 lb., butterflied and pounded 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 6 slices prosciutto
- 1/2 cup coarsely shredded fontina cheese
- 8 fresh sage leaves
- 2 Tbs. extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 lb. baby spinach leaves
- 1 lemon, cut into wedges (optional)
Preheat an oven to 400°F.
Lay the pork loin flat and season well with salt and pepper. Arrange the prosciutto slices on top of the pork, then scatter with the cheese and sage. Starting at a long side, roll the loin up tightly and secure with toothpicks at 1-inch intervals.
In an ovenproof sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the pork and sear, turning occasionally, until well browned, 6 to 8 minutes total. Scatter half of the garlic over the pork, transfer to the oven and roast until the juices run clear when the pork is pierced with the tip of a sharp knife, 10 to 15 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
Meanwhile, in a saucepan over medium heat, warm the remaining 1 Tbs. olive oil. Add the remaining garlic and sauté for 1 minute. Add the spinach and season with salt and pepper. Cover and cook for 2 minutes.
Slice the pork and serve over the spinach with lemon wedges alongside. Serves 4.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).