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
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-
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.
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