3 and 1/2 cups of spinach leaves
1 kg of pork loin without bone
1/2 cup of milk
Salt and black pepper to taste
1 egg white
For the sauce
2 cups of milk
3/4 cup of grated Parmesan cheese
2 tablespoons of butter
3 tablespoons of all-purpose flour
1/4 cup of tomato puree
1 yolk
Salt and black pepper to taste
3 and 1/2 cups of spinach leaves
1 kg of pork loin without bone
1/2 cup of milk
Salt and black pepper to taste
1 egg white
For the sauce
2 cups of milk
3/4 cup of grated Parmesan cheese
2 tablespoons of butter
3 tablespoons of all-purpose flour
1/4 cup of tomato puree
1 yolk
Salt and black pepper to taste
Wash the spinach leaves and dry them well
Spread them on a cloth and reserve
Cut a slice (approximately 650g) from the pork loin and pound it to an even thickness, forming a large regular chop
Process the remaining meat in a grinder or food processor
Mix the ground meat with salt, black pepper, egg white, and milk
Season the pork loin with salt and black pepper
Cover it with spinach leaves and ground meat
Roll it tightly
Wrap it twice with aluminum foil greased with oil and seal the ends well
Pass a string around the entire package
Place it in a pot with plenty of boiling water and salt
When the water starts to boil again, let it simmer for 50 minutes at low heat
Remove from the pot and let cool completely before unwrapping
Cut into slices and place in a pan over a bain-marie with hot water
While this is happening, prepare the sauce: in a pan combine milk, butter, flour, and salt, whisking until slightly thickened
Add tomato puree, stir, and let simmer for 1 minute
Remove from heat and place the sauce at the bottom of a serving dish
Arrange the warm pork loin slices on top
Serve hot
Serves 10.
