800 g boned pork loin, in a slice
150 g frozen spinach
5 slices of Italian mortadella
6 tbsp dried chives
4 tsp dried marjoram
8 tbsp olive oil
300 ml red wine
Salt
Pepper, if liked
Kitchen string
500 ml jelly
4 tbsp white vinegar
Thaw frozen spinach putting them directly in a pan with 2 tbsp olive oil and 2 tbsp water. Let them cook, half-covered, over medium heat until cooking juice is very well reduced. Season to taste with salt and let them cool.
Open slice of pork loin over work surface, sprinkle with 2 tbsp dried chives, season to taste with salt; arrange slices of mortadella and then spinach and marjoram. Roll slice of meat and tie roast with kitchen string at 1" intervals.
Put meat in saucepan with remaining olive oil and chives; brown on all sides and then pour in wine and allow to evaporate a little. After few minutes add some hot water. Keep on cooking over gentle heat, half-covered, stirring sometimes, until meat is tender (it may take an hour-and-a-half). If necessary, add water.
Let the roast cool for a night.
The day after prepare jelly adding 4 tbsp white vinegar. Cut roast into slices ½" thick and arrange them on a deep dish. Pour in warm jelly and let dish refrigerate for almost 2 hours before serving
