Name: Pork braciole with currants and rosemary
Yield: 4
Ingredients: 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 olive oil (¼ cup); 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

Ingredients

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 olive oil (¼ cup)

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

Method

Main

1.Blanch silverbeet until just wilted (30 seconds), then drain and refresh. Squeeze out excess water and set aside.

2.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.

3.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.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight