Pork Roulade with Spinach and Roasted Garlic

Preheat the oven to 175 °C. Cut the pork shoulder lengthwise to create a large, flat piece of meat. Cover with cling film and flatten with a meat mallet. Season generously with salt and pepper.

In a pan, slice 3 cloves of garlic and roast them with the leaves from 4 sprigs of thyme in a little oil. Add the baby spinach, season with salt and pepper, and sauté for a few minutes until it wilts. Spread the spinach mixture evenly over the meat. Roll up the meat tightly and secure with kitchen twine.

Place the roulade in an ovenproof dish lined with baking paper. Pour in some water and cook in the oven for approx. 60 minutes. Add more water if needed during cooking. Cut off the top third of each of the 4 garlic bulbs. Drizzle with olive oil, season with salt and pepper, and sprinkle with the remaining thyme leaves. Add the garlic to the oven for the last 20 minutes and roast with the roulade.