- 12 silverbeet leaves, stems removed
- 800 gm pork fillet, cut widthways into thin slices, flattened to about 2mm thick
- 100 gm pecorino, finely grated
- 60 ml olive oil (¼ cup)
- ½ Spanish onion, thinly sliced
- 125 ml red wine
- 2 tbsp currants
- 2 tbsp rosemary, extra to serve
- 1 tbsp each balsamic vinegar and red wine vinegar
- 2 tbsp pine nuts, toasted
- 1Blanch silverbeet until just wilted (30 seconds), then drain and refresh. Squeeze out excess water and set aside.
- 2Place 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.
- 3Heat 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.