1
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Arrange rack in middle of oven and preheat to 325°F.
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2
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In a large non-stick skillet, sauteshallot in 1 tablespoon olive oil over medium heat until softened and just beginning to brown, about 5minutes.
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3
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Add garlic, hazelnuts, apricots, rosemary, and spinach and cook until spinach is wilted, about 2-3 minutes. Remove from the heat, stirin breadcrumbs, and allow mixture to cool completely.
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4
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Cut a deep slit all the way down the length of the pork. (Do not cut all the way through.) Lay the pork open like a book and gently pound to approximately 3/4 inch thick with a meat mallet.
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5
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Sprinkle the inside with kosher salt and freshly ground black pepper.
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6
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Spread the filling evenly over one half of the pork. Roll the pork up tightly and secure with lengths of kitchen twine, about 2 inches apart. Season liberally with salt and pepper.
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7
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In a large cast-iron skillet or dutch oven, heat 2 tablespoons olive oil over medium-high heat until just beginning to smoke. Sear pork on all sides until uniformly golden brown, 8-10 minutes total.
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8
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Place pan in the oven and bake for 15 minutes, or until the internal temperature reads 145°F.
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9
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Let the pork rest for 15 minutes, remove butcher’s twine, slice, and serve. (Optional: Finish with a drizzle ofaged balsamic vinegar.)
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