Pork Involtini with Spinach

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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.

Prep Time 25 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 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) 

Directions

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).

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