The Gourmet Butcher's Pig In A Flanket
By: Cole Ward - The...
Published: Monday, January 24, 2011 - 11:07am

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.