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Pork roulade with spinach and roasted garlic
(0)
80 min
Under an hour
Knuspr-Küche
Diese saftige Schweineroulade ist ein echtes Highlight für alle Knoblauch-Liebhaber. Gefüllt mit frischem Babyspinat und aromatisch angebratenem Knoblauch, wird sie im Ofen perfekt gegart. Das Besondere: Ganze Knoblauchknollen werden mitgeröstet und als cremige Beilage serviert. Ein modernes, gesundes Mittagessen, das durch frischen Thymian und eine feine Chilinote besticht.
Ingredients
Preparation method
Preheat the oven to 175 °C. Cut the pork shoulder lengthwise to create a large, flat sheet of meat. Cover with cling film and pound flat with a meat mallet. Season generously with salt and pepper.
In a pan, slice 3 garlic cloves and sauté in a little oil along with the leaves from 4 thyme sprigs. Add the baby spinach, season with salt and pepper, and sauté for a few minutes until wilted. Distribute the spinach mixture evenly over the meat. Roll up the meat tightly and secure with kitchen twine.
Place the roulade in a baking dish lined with baking paper. Pour in a little water and cook in the oven for approx. 60 minutes. Add more water in between if necessary. 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 to roast along.
