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Pork involtini with roast artichokes and potatoes

Pork involtini with roast artichokes and potatoes

This recipe appeared in the August/September 2008 issue of Gourmet Traveller WINE.

Wine to try
2007 Sorrenberg Sauvignon Blanc, Beechworth, A$28
This wine is the result of a disastrous vintage for the grape growers of north-eastern Victoria. Drought, frost and bushfires took their toll, and volumes were down by up to 90 per cent. To overcome this shortage, Barry Morey of Sorrenberg sourced sauvignon blanc fruit from Tumbarumba and excluded the semillon component he usually adds. This is an outstanding barrel-fermented, savoury dry white. Time in large older oak vats has given it the richness and pungent complexity to match the density of the pork and the saltiness of the pancetta. Gorgonzola would challenge and dismiss many whites, but the weight and low tannin impact of this wine allows for an equitable partnership.

Pork involtini with roast artichokes and potatoes

Serves 4
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
Roast artichokes and potatoes
4   globe artichokes, cleaned, boiled, cut into eighths
550g   kipfler potatoes, boiled and sliced
1 tbsp   fresh rosemary, finely chopped
2 tbsp   extra-virgin olive oil


1 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 on 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 outside of the tenderloins. Tie pork involtini with kitchen string at 5cm intervals.
2 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.
3 To make roast artichokes 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 15-20 minutes.


RECIPE Andy Harris and Alessandro Pavoni PHOTOGRAPHY William Meppem STYLING Sabine Schmitz DRINK SUGGESTION Peter Bourne

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