Call Us (440) 729-7340 // Visit // Apply
Spinach & Pancetta Stuffed Pork Tenderloin Porchetta

Spinach & Pancetta Stuffed Pork Tenderloin Porchetta

Serves 8

1 Tbsp. sugar

1 Tbsp. kosher salt

1 cup dry white wine

2 bay leaves

2 pork tenderloins, butterflied

8 slices prosciutto

2 Tbsp. extra virgin olive oil

1 shallot, minced

1/4 lb. pancetta bacon, diced

1 lb. fresh spinach, chiffonade

2 tsp. fresh herbs, mixed, chopped

1 tsp. sea salt

1 tsp. black pepper

1/2 cup dry white wine

1 cup all-purpose stock


To make the brine combine sugar, salt and wine together. Trim the pork tenderloins and butterfly place in a deep roasting pan pour brine over the pork roast and bay leaves and refrigerate for 30 minutes.


In a sauté pan over medium heat, cook shallots and pancetta in olive oil until pancetta is crisp and lightly browned. Add in spinach, herbs and season to taste with salt and pepper. Remove from heat and set aside.


Preheat oven at 350°F. Remove the pork tenderloin from the brine, rinse well under cold water to remove the brine and dry. Season tenderloins with pepper. Arrange prosciutto slices on a cutting board. Lay tenderloins on top of prosciutto on the cutting board. Stuff tenderloins with pancetta-spinach mixture. Roll up tenderloins and prosciutto and tie with kitchen string.


Place in a frying pan with olive oil, brown on all sides, drizzle with wine and stock and place in the oven and bake for 25 minutes, or until the internal temperature reaches 145°F on an instant thermometer. Remove from the oven and let them rest for 10 minutes. Slice and serve with herb sauce.


Herb Cream Sauce:

Makes about 1 cup

2 Tbsp. unsalted butter

1 shallot, minced

1/4 cup dry vermouth wine

2 cups heavy cream

1/4 cup fresh chives, chopped

1/4 cup fresh basil, chopped

2 Tbsp. fresh parsley, chopped

Salt and pepper, to taste


In a medium saucepan, cook shallots in butter until translucent. Stir in vermouth and cook until wine is almost gone. Add in cream and bring to a simmer. Reduce until sauce thickens enough to coat the back of a spoon. Stir in herbs and season, to taste with salt and pepper. Serve over porchetta.

Sold Out


All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.


At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable


The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.