Roast Pork with Spinach Filling
Ingredients
- Ingredients
- 26 ozs Spinach
- salt
- peppers
- 1 generous pinch grated Lemon peel
- 1 egg yolk
- 1 shallot
- Nutmeg
- 2 carrots
- 2 garlic cloves
- 10 ozs chicken stock
- 3 ozs Cranberry compote (, for garnish)
- 2 stalks rosemary (for garnish)
- 3 lbs roasted pork roulade
Preparation steps
Rinse spinach and cook in a saucepan over high heat. Pour into a colander and drain. Chop spinach finely. Peel shallot and 1 garlic clove. Finely chop and saute in 1 tablespoon oil. Add spinach, saute and season with salt, pepper, lemon zest and nutmeg. Cool slightly and then stir in egg yolk. Peel carrots, cut into sticks and blanch for 3 minutes in salted boiling water. Rinse and drain.
Spread out roast and season with salt and pepper. Spread spinach mixture over roast, top mixture with carrot sticks and roll up roast. Tie with kitchen string. Peel remaining garlic and chop finely. Rub outside of roast with salt, pepper and garlic. Melt buter in a roasting dish and sear all sides of roast. Pour in chicken stock and place in a preheated oven at 200°C / 400°F. Roast for 1 hour 30 minutes, occasionally basting with meat juices in pan.
Remove kitchen string, garnish with cranberries and rosemary and slice to serve.
