|2007 Dry Creek Vineyard, The Mariner|
As we enjoyed The Mariner, we paired it with an amazing stuffed pork roast. The roast was prepared by my favorite butcher, and although it isn’t a true “recipe”, I have seen him prepare it for roasting and feel able to describe it.
Stuffed Pork Roast
– One 4 to 5 pound boneless pork roast, butterflied.
– 1/2 bag fresh baby spinach
– 8 slices cheese: Provolone, or Fontina
– 8 to 10 slices pancetta
Open the pork flat, have the butcher butterfly it for you and not tie it up. Layer the spinach and the cheese, season with salt and pepper and roll back up. Drape the pancetta slices over the roast and tie the entire thing with butchers twine. Here’s what it looks like raw:
|Spinach & Cheese Stuffed Roast Pork|
Roast at 350 degrees for about 60-70 minutes if using convection on your oven. Here it is sliced and plated:
|Sliced Pork Roast – Mangia!|