Ingredients
Pork:
- 800g piece pork tenderloin, cut in half
- 200g pancetta, finely sliced
- 50g unsalted butter, softened at room temperature
- 16 asparagus spears, blanched
- 200g Gorgonzola, cut into baton-style strips
- 2 tbsp extra-virgin olive oil
- 2 fennel bulbs, cut into eighths
- 550g waxy potatoes, thickly sliced
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp extra-virgin olive oil
To make pork involtini, butterfly the pork tenderloin pieces lengthways with a sharp knife on a wooden board, then flatten carefully with a meat tenderiser. Place pancetta on board and lay tenderloins on top, leaving pancetta showing around the sides. Brush tenderloins with the softened butter. Place asparagus and Gorgonzola on tenderloins, then season with sea salt and freshly ground black pepper. Carefully roll tenderloins into a barrel, making sure the pancetta slices cover the outside of the tenderloins. Tie with kitchen string at 5cm intervals.
Preheated oven to 180C. Heat olive oil in a large non-stick frying pan over medium heat, then brown involtini for 3-5 minutes. Transfer to a baking dish and bake for 12-15 minutes. Remove involtini from oven, cover with kitchen foil and rest for 5-7 minutes serving with roast artichokes and potatoes.
To make roast fennel and potatoes, preheat oven to 200C. Combine ingredients. Season with sea salt and freshly ground black pepper, then transfer to a roasting dish and cook in oven for 30-40 minutes.
