Time: 2 hours 20 minutes
Complexity: average
Servings: 6

Boneless pork loin is the perfect choice for making pork roulade (ask the butcher for a flat or butterfly cut). Firstly, it's tender meat that everyone will love. Secondly, its white color pairs beautifully with the roasted red pepper and bright green spinach in the filling of this tri-color roulade. Thirdly, the loin is covered in an even layer of fat, which will develop into a delicious golden brown crust when baked. Slice the roulade thinly, revealing all its vibrant layers, and serve. It's hard to resist!

Ingredients:

• 1 onion
• 1 boneless pork loin, butterfly cut
• 10 slices provolone picante cheese
• 4 whole canned roasted peppers
• 2 cups small spinach
• 4 sprigs of fresh rosemary
• 2 cups lightly salted chicken broth
• 2 tbsp. l. olive oil
• Special equipment: kitchen string for meat

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

onions, pork loin, provolone cheese, sweet pepper, spinach, rosemary, bouillon

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Preparation:

Step 1
• Preheat oven to 220°C
Step 2
• Peel the onion and cut into quarters. Place on a 22x32 cm baking sheet and set aside.
Step 3
• Using the tip of a sharp knife, score the pork loin fat to create a lattice pattern, cutting about 0.5 cm deep. Turn the loin over so it's completely flat and sprinkle with 0.5 teaspoon salt. Lay the provolone slices slightly overlapping on top of the pork. Open the peppers so they lay flat and tear or cut them in half to create 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Roll the loin back up to its original shape, with the fat facing up. Tie the meat in four places with twine and sprinkle with 3/4 teaspoon salt.
Step 4
• Place the pork on a bed of onions in a baking sheet and scatter rosemary sprigs around it. Pour the broth into the bottom of the pan and drizzle the pork with olive oil. Bake until the top is golden brown, about 50 minutes.
Step 5
• Baste the pork with the juices from the pan and reduce the oven temperature to 375°F (190°C). Continue roasting until a thermometer inserted into the center of the pork loin registers 155°F (65°C), about 40 minutes.
Step 6
• Let the pork rest for 15 minutes, then carve. Strain the juices from the pan and serve with the pork.

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