Tag Archives: Pig in a Flanket


27 Jan

Ta Da!


Time for a recipe – because what’s cutting without eating?
(rhetorical question)


  • 1 flank steak, butterflied by you (if you’ve taken my course), or your butcher
  • 1 tablespoon Montreal Steak Seasoning
  • 8 ounces of fresh spinach
  • 5 to 6 roasted red peppers
  • 4 or 5 rectangular slices of cheddar cheese
  • 1 pork tenderloin


  • Lay out the butterflied flank steak and season with the steak seasoning
  • Layer evenly with one-third of the fresh spinach
  • Then layer with cheddar cheese
  • Then layer with one-third of the spinach
  • Press down with both hands (important)
  • Lay out the roasted red peppers evenly
  • Finish with a layer of the rest of the spinach
  • Place the pork tenderloin at the edge of the flank steak nearest you, and tightly roll everything up with both hands, tucking in loose spinach as you go
  • Tie the center of the roll with string, then tie string around each end.
  • Finish by adding string around the rest of the roll, making sure that each (future) slice of 1.5 to 2 inches thick has at least 2 strings around it
  • Slice and place into a baking pan
  • Into a 350 degree F oven for approximately 30 minutes
  • Let rest for 5 minutes and serve.

Let me know how this works for you!

The Gourmet Butcher’s Pig In A Flanket