Roast pork stuffed with wild garlic and spinach

Roast pork stuffed with wild garlic and spinach

Total: 14 hr | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / people: 643 kcal
, Fat: 47 g
, Carbohydrate: 3 g
, Protein: 50 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp mustard
1 tbsp white balsamic vinegar
1 tbsp sherry
2 tbsp peanut oil
a little pepper
2 kg roast pork neck
3 tbsp wild garlic pesto
100 g cured ham in slices
100 g leaf spinach
1 ½ tsp salt
1 tbsp peanut oil
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How it's done

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Combine the mustard with all the other ingredients up to and including the pepper, coat the meat with the mixture, cover and marinate in the fridge for approx. 12 hrs., remove approx. 1 hr. before cooking.

Wipe off some of the marinade. Make incisions in the meat all the way along the upper and lower thirds, but do not cut all the way through. Fold back the meat, spread the pesto into the cuts, stuff with the cured ham and spinach, fold the meat back over and tie up.

Heat a wide casserole dish in a preheated oven at 220°C. Salt the meat, place the oil and meat in the casserole dish.

To roast in the oven, brown the meat for approx. 15 mins., turn. Reduce the temperature to 180°C, cook for a further 1 1/4 hrs. (core temperature: approx. 70 °C, baste the meat with the juices every now and then. Leave the meat to rest for approx. 10 mins. before carving.

Good to know
Tip: Use veal loin instead of pork. Core temperature approx. 65°C, roast for approx. 45 mins.
Serve with: Spinach and tagliatelle tricolore, potato dumplings or gnocchi.

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