Roast pork with mediterranean noodle salad

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
5 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 6
  • 300 g young spinach
  • 2 Onions
  • 4 Garlic cloves
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1.25 kg Pork loin (sheer)
  • 100 g Cream cheese double cream
  • 50 g chopped almonds
  • 9 discs (each approx. 8 g) Black Forest ham
  • 8 TABLESPOONS Olive oil
  • 500 ml Vegetable broth
  • 500 ml White wine (e.g. Riesling)
  • 300 g Pasta (e.g. Gemelli)
  • 10 stems Thyme
  • 150 g Herbal Siddlings
  • 250 g Mushrooms
  • 300 g Courgette
  • 350 g Carrots
  • 100 g Dried soft tomatoes
  • 1-1 1/2 Tbsp demerara sugar
  • 7-10 Tbsp Sugar
  • 125 ml light balsamic vinegar
  • 1 collar (approx. 110 g) Rocket
  • 100 g Whipped cream
  • 25 g Cornstarch
  • 7-10 Tbsp Kitchen yarn

Directions

  1. 1

    Clean, wash and drain the spinach well. Peel and chop 1 onion. Peel 2 garlic cloves and chop finely. Heat 2 tablespoons of oil in a large pot, add onion and garlic and sauté while turning.

  2. 2

    Add spinach, deglaze with 100 ml water, bring to the boil and collapse. Stir several times. Season with salt and pepper. Pour into a sieve, drain well and allow to cool.

  3. 3

    Meanwhile, wash the meat, dab dry and cut into a meat platter (24 x 40 cm, giant roll type) with a sharp knife. Put it on a board and season with salt and pepper.

  4. 4

    Mix cream cheese and almonds. Add spinach and mix carefully. Season with salt and pepper. Spread the spinach mixture evenly on top, leaving a free edge of about 1 cm all around. Cover the cream cheese-spinach mixture with ham, close together. Roll up tightly from the short side to a roll. Tie together with kitchen string.

  5. 5

    Heat 2 tablespoons of olive oil in a casserole, fry the roll in it while turning. Deglaze with stock and wine, bring to the boil. Cover and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 1/2 hours. Remove the lid about 30 minutes before the end of the roasting time.

  6. 6

    Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Pour into a sieve and drain well. Peel the remaining onion and garlic. Cut garlic into slices, onion into cubes. Wash thyme, shake dry. Pluck the leaves from the stems.

  7. 7

    Clean and halve the mushrooms. Wash and clean the zucchini, halve lengthwise and cut into slices. Peel carrots, wash them if necessary, cut them in half lengthwise and cut into pieces.

  8. 8

    Cut the tomatoes into large pieces. Heat 3 tablespoons of olive oil in a large pan, fry the mushrooms well while turning them. Season with salt and pepper and remove. Add 3 tbsp. olive oil to the pan. Sauté the carrots and courgettes well, turning them over. Add the onion, 3/4 of the thyme, tomatoes and garlic and fry briefly. Season with salt and pepper.

  9. 9

    Sprinkle with 1-1 1/2 tbsp. sugar, allow to caramelize slightly and deglaze with vinegar. Bring to the boil briefly and simmer over a low heat for 1-2 minutes. Remove from the heat, set aside and allow to cool or cool off.

  10. 10

    Put the noodles in a large bowl, pour the roasted vegetables over them and let them simmer well. Mix and season again with salt, pepper and sugar. Clean and wash the rocket and drain well.

  11. 11

    Remove the roast from the oven, remove from the stock and keep warm. Pour the stock through a fine sieve into a pot. Add cream and bring to the boil. Stir the starch and 3-4 tbsp. water until smooth and add to the boiling stock. Let simmer for about 1 minute while stirring. Season to taste again. Add the rocket to the noodle salad. Cut the roast into slices.

  12. 12

    Arrange noodle salad, roast slices and some sauce garnished with remaining thyme on plates. Add remaining roast, sauce and noodle salad.

Nutrition Facts

KCAL
890 kcal
CARBS
52 g
FATS
41 g
PROTEINS
63 g

Categories & Tags

Main DishesSummerMeat dish