Pork Florentine Pinwheels
|Boneless Pork Loin Rolled with Fresh Spinach and Sliced Mozzarella|
To make these you will need a 2-3 lb boneless center cut pork loin (well trimmed) and butterflied, kitchen twine, 1 bag of fresh spinach or baby spinach, and about 12 thin slices of mozzarella cheese. If possible ask your butcher to butterfly the pork loin for you. If you ask nicely they might even put it through the tenderette machine. That will flatten the pork out even more and make it much more tender as shown above. If they cant provide that service you will need a kitchen mallet to tenderize and flatten the pork out enough to be able to roll, about 1/3 of an inch. When pork is ready cover with a nice layer of fresh spinach. Place a layer of overlapping slices of mozzarella cheese on top of the spinach. Using two hands begin to roll the pork into a log. Tie with kitchen twine every 1.5 to 2 inches. Slice into steaks between the twine so that each piece is held together by one strand. These take practice so don't be frustrated if they don't come out perfectly on your first try. To cook preheat oven to 350 degrees F. Heat a cast iron or oven safe skillet on the stove top over medium high heat. Add 2 tablespoons of olive oil. Season pork lightly with salt and pepper. Sear the pork pinwheels 2 minutes on each side and place skillet into the oven for 25 minutes.