Pork Involtini with Blue Cheese and Spinach

From issue #4.
Photography by Photography by Roberto Buzzolan.
Pork Involtini with Blue Cheese and Spinach

Serves: 4 - 6


600 grams pork fillet, all sinew removed
1 lemon
110 grams soft blue cheese
500 grams spinach
salt and freshly ground black pepper
1 tablespoon oil
25 grams butter
1 cup verjuice or white wine


Cut the pork into 3cm thick pieces. Place each piece between two pieces of plastic wrap. Gently pound out to an even thickness – no more than 1⁄2 cm. Squeeze a little lemon juice over each slice of meat.

Put the blue cheese in a bowl and mash with a fork.

Wash the spinach and remove the tough stems. Wilt in a pan over a high heat, drain and refresh. Squeeze well to extract as much liquid as possible. Chop and mix with the cheese.

Lay out the pork slices and season each with salt and pepper. Spread with the filling, loosely roll up and tie securely with string.

Heat the oil in a sauté pan and when hot add the butter. When sizzling, add the pork and cook on all sides until golden and tender.

Remove to a plate. Increase the heat and add the verjuice or wine. Allow to bubble up, scraping the bottom of the pan. Season to taste and reduce until syrupy.

Add the pork back to the pan and turn to coat in the juices. Serve immediately with the pan juices drizzled over, soft polenta or fried potatoes and a fresh tomato salad. Serves 4-6

To refresh: to immediately cool green vegetables – usually in iced or running water in order to halt cooking and to set the colour.