12silverbeet leaves, stems removed800 gmpork fillet, cut widthways into thin slices, flattened to about 2mm thick100 gmpecorino, finely grated60 ml (¼ cup)olive oil½Spanish onion, thinly sliced125 mlred wine2 tbspcurrants2 tbsprosemary, extra to serve1 tbsp eachbalsamic vinegar and red wine vinegar2 tbsppine nuts, toastedTo serve:bitter green salad
Blanch silverbeet until just wilted (30 seconds), then drain and refresh. Squeeze out excess water and set aside.
Place pork on a work surface, place a silverbeet leaf on each piece of pork, scatter with pecorino, season to taste and roll up to enclose. Secure with kitchen string.
Heat half the oil in a large frying pan over medium-high heat, add braciole and cook, turning occasionally, until browned and cooked through (6-8 minutes). Remove from pan and set aside to keep warm. Add remaining oil to pan and sauté onion until starting to colour (4-5 minutes). Deglaze with wine, add currants, rosemary and vinegar and season to taste. Return braciole to pan, toss to coat and serve hot, scattered with pine nuts and rosemary and with a salad of bitter greens on the side.