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KC

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First recorded activity by BoatBanter: Nov 2013

Posts: 2,563

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Well ....

On 11/18/2014 8:34 PM, wrote:
On Tue, 18 Nov 2014 20:13:28 -0500, KC wrote:

Just did one of my old fall backs the other night. I take a pork loin
(say 8" long) and a good filet knife and I slice it in a spiral like a
jelly roll to the center and lay it out on the cutting board so I have a
flat rectangle. Sprinkle on a bit of salt and pepper then I lay a layer
of cheese down, followed by a layer of browned crumbled sausage (about a
half pound), and then a layer of spinach leaves. Then I roll the thing
back up into a roast (like I said, it looks like a jelly roll) and tie
it up with cotton butchers string and put it in the oven uncovered in a
glass pan at 350 degrees.. I forget how long, I just watch the meat
thermometer.. Sometimes I lay bacon strips over the top, but others I
rub salt and pepper and bread crumbs then sprinkle with balsamic vinegar
before I put it in the oven... Sorry, just thought I would pass that
along. Also, I have used broccoli instead of spinach, all is good... go
heavy on the greens, it's a great stick to your ribs meal....

Publix calls that pork florentine. They sell it ready to go in the
meat case. It is rolled up and tied so they can just slice off 1" or
so slices. I cook on the stove in a covered skillet on a bed of sweet
onions.

Hummm, I don't think we have Publix here. First time I saw it we bought
one in a little Italian deli near home..

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