The Gourmet Butcher's Pig In A Flanket


Photo: Cole Ward - The Gourmet Butcher
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Ingredients

1 flank steak, butterflied
1 tablespoon Montreal Steak Seasoning
8 ounces fresh spinach
6 roasted red peppers
5 rectangular slices of cheddar cheese
1 pork tenderloin

Preparation

1
Lay out butterflied flank steak, season with beef seasoning
2
Layer evenly with fresh spinach, then layer with cheddar cheese
3
Add a second layer of spinach and press down with both hands
4
Next layer roasted red peppers evenly
5
Add another (3rd) layer of spinach.
6
Place pork tenderloin at edge of flank steak nearest you, then tightly roll with both hands, tucking in the loose spinach as you roll
7
Tie center of roll with string first, then tie each end and continue tying until you have at least 2 strings to hold together planned slices of 1 1/2 to 2 inches thick.
8
Cut into the 1.5 to 2 inch slices.
9
Place in baking pan and place into a 350 degrees F oven.
10
Cook for approximately 30 minutes
11
Let rest for 5 minutes and serve.

Tools

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Tags:

pork loin
flank steak

Yield:

4 servings (depends on number of shanks)

Added:

Monday, January 24, 2011 - 11:07am

Creator:

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