Pork braciole with currants and rosemary

AT A GLANCE

  • Serves 4 people

  • 12 silverbeet leaves, stems removed
  • 800 gm pork fillet, cut widthways into thin slices, flattened to about 2mm thick
  • 100 gm pecorino, finely grated
  • 60 ml (¼ cup) olive oil
  • ½ Spanish onion, thinly sliced
  • 125 ml red wine
  • 2 tbsp currants
  • 2 tbsp rosemary, extra to serve
  • 1 tbsp each balsamic vinegar and red wine vinegar
  • 2 tbsp pine nuts, toasted
  • To serve: bitter green salad
01   Blanch silverbeet until just wilted (30 seconds), then drain and refresh. Squeeze out excess water and set aside.
02   Place pork on a work surface, place a silverbeet leaf on each piece of pork, scatter with pecorino, season to taste and roll up to enclose. Secure with kitchen string.
03   Heat half the oil in a large frying pan over medium-high heat, add braciole and cook, turning occasionally, until browned and cooked through (6-8 minutes). Remove from pan and set aside to keep warm. Add remaining oil to pan and sauté onion until starting to colour (4-5 minutes). Deglaze with wine, add currants, rosemary and vinegar and season to taste. Return braciole to pan, toss to coat and serve hot, scattered with pine nuts and rosemary and with a salad of bitter greens on the side.
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