Perfect Pork Rotolato with Apricots, Spinach, Pine Nuts and Parma Ham
It's Father's Day this Sunday and the best gift you can give to someone has to be food, right? So why not cook something special this weekend and share the love!
This dish is quite literally packed full of flavour as all the best ingredients that Italy has to offer are stuffed into the middle of succulent pork so that every mouthful is sensational! The best way to serve this recipe is in the middle of the table so that everyone can help themselves and share - the best way to eat!
Perfect Pork Rotolato with Apricots, Spinach, Pine Nuts and Parma Ham
Serves 4
500g pork tenderloin
3-4 slices Parma ham
70g dried apricots, chopped
20g pine nuts
4-5 rosemary sprigs, leaves picked and chopped
50g fresh baby spinach
extra-virgin (if you can!) olive oil
Preheat the oven to 180C/Gas Mark 4. Butterfly the pork by making a 3cm-deep incision down the length of the tenderloin. Open the meat like a book, then make two more incisions down each 'page' of the 'book' and open it up again. Cover the pork with clingfilm and pound the meat with a rolling pin or a meat mallet until it's around 1cm thick.
Lay the slices of Parma ham on your opened pork tenderloin, sprinkle with the chopped apricots, pine nuts, rosemary and baby spinach. Tightly roll the pork around the filling and tie with string (see this video: https://www.youtube.com/watch?v=hz-AWLdvjMg). Season with salt and pepper and a drizzle of the olive oil.
Preheat a large frying pan over a very high heat. Brown each side of the rolled pork then carefully place on a tray and bake in the preheated oven for 30-40 minutes, depending how pink you like it in the middle. Remove from the oven and allow to rest for 10-15 minutes before carving.
TIP: This dish can be easily prepared in advance. Complete the first two steps of the recipe and then leave the pork in the fridge for up to a day before you need it.
This dish is quite literally packed full of flavour as all the best ingredients that Italy has to offer are stuffed into the middle of succulent pork so that every mouthful is sensational! The best way to serve this recipe is in the middle of the table so that everyone can help themselves and share - the best way to eat!
Perfect Pork Rotolato with Apricots, Spinach, Pine Nuts and Parma Ham
Serves 4
500g pork tenderloin
3-4 slices Parma ham
70g dried apricots, chopped
20g pine nuts
4-5 rosemary sprigs, leaves picked and chopped
50g fresh baby spinach
extra-virgin (if you can!) olive oil
Preheat the oven to 180C/Gas Mark 4. Butterfly the pork by making a 3cm-deep incision down the length of the tenderloin. Open the meat like a book, then make two more incisions down each 'page' of the 'book' and open it up again. Cover the pork with clingfilm and pound the meat with a rolling pin or a meat mallet until it's around 1cm thick.
Lay the slices of Parma ham on your opened pork tenderloin, sprinkle with the chopped apricots, pine nuts, rosemary and baby spinach. Tightly roll the pork around the filling and tie with string (see this video: https://www.youtube.com/watch?v=hz-AWLdvjMg). Season with salt and pepper and a drizzle of the olive oil.
Preheat a large frying pan over a very high heat. Brown each side of the rolled pork then carefully place on a tray and bake in the preheated oven for 30-40 minutes, depending how pink you like it in the middle. Remove from the oven and allow to rest for 10-15 minutes before carving.
TIP: This dish can be easily prepared in advance. Complete the first two steps of the recipe and then leave the pork in the fridge for up to a day before you need it.
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