Loin Roast with Leaf Spinach in Puff Pastry Coating

Rating: 3.6279 / 5.00 (43 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For the pea rice:


For the roast pork lung with spinach leaves wrapped in puff pastry, defrost the spinach leaves and squeeze them well. Rinse the pork lung roast, pat dry and trim if necessary.

Lay the slices of pancetta side by side, slightly overlapping to form a full surface, with alternating slices of pancetta protruding from the top and bottom of each.

Place the pork lung roast on the full bacon surface and place the bacon slices on top from both sides so that the lung roast ends up completely wrapped in bacon.

In a hot pan with oil, add the rosemary sprig and sear the lung roast on all sides. Meanwhile, peel the onion and cut it into small cubes.

Put the puff pastry on top and cover it with the well squeezed (this is important, otherwise the pastry will get soggy and fall apart) spinach leaves, salt and pepper well, put the lung roast on top and roll it up into a strudel with the puff pastry. Bake at 190 °C in the preheated oven for about 12 minutes.

Let it rest for a while before cutting it open. Meanwhile, sauté the onion in the roast residue, remove the rosemary sprig and pour in whipping cream.

Season with salt and pepper, bring to the boil once and continue to reduce over low heat until the meat is cooked through.

For the pea rice, boil the red rice with double the amount of water, add salt and let it finish cooking on the lowest flame with the lid closed. Shortly before the end

Preparation Tip:

The roast lung with leaf spinach wrapped in puff pastry can also be served with other side dishes. If you prefer beef, take a beef lung roast for this.

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