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ROAST LOIN OF PORK FLORENTINE 2 1/2 to 3 lb. boneless center-cut pork loin 2 Tbsp. Dijon mustard 2 or 3 cloves garlic, minced 8 or 10 sprigs fresh parsley 1 c. cooked spinach Preheat the oven to 500 degrees. Place the boned pork fat side down on a cutting board, and with a sharp carving knife, make a cut through the thickest part of the meat from top to bottom. Don't cut all the way through; you want only to open the roast so that it will lie almost flat. Spread the mustard over the opened loin. Sprinkle with garlic, salt and pepper. Cover the entire surface with parsley sprigs and a layer of cooked spinach, leaving 1/2-inch of the meat at both ends, uncovered so that you can make a tidy roll without any of the greens showing. Take one side of the loin and carefully roll it toward the other, taking care that the stuffing stays where it be- longs. You should finish the roll up step with the fat side facing you. Tie the roast securely with butcher's twine at intervals to keep it in shape. Transfer the meat to a rack in a shallow roasting pan and place in preheated oven. Immediate- ly reduce the heat to 325 degrees. Roast about 1 1/2 to 1 3/4 hours or until a meat thermometer inserted into the center registers 165 degrees. Transfer the meat to a warm platter and tent with aluminum foil while you prepare the pan gravy. To serve, remove the trussing strings, cut meat into slices and serve with pan gravy. Hot spicy applesauce or apple slices sauteed with brown sugar and butter are a good accompa- niment. Pan Gravy For Roast Loin of Pork Florentine: 1 Tbsp. flour 1 c. chicken or veal broth 1 Tbsp. cream (optional) 1 Tbsp. butter (optional) pan drippings from roast Pour off from the roasting pan all but a tablespoon or two of fat. Mix well with a tablespoon of flour and add a cup of chicken or veal broth. Scrape up all the browned residue on the bottom of the pan and stir and cook until well blended. You can enrich the sauce further with cream or a tablespoon of butter swirled in bit by bit. Taste and correct seasonings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |