Stuffed roast pork

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Sort the spinach and wash thoroughly. Blanch 125 g spinach for 2 to 3 minutes and drain. Wash the meat, dab dry and season with salt and pepper. Peel and chop the garlic and mix with the cream cheese.

2. 2

   Season with salt and pepper. Spread the meat with the cream cheese and cover with the blanched spinach. Roll up and wrap tightly with kitchen string. Place in a greased roaster and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 1 1/2 hours.

3. 3

   Gradually pour on 1/4 litre of water. In the meantime heat the fat. Peel and finely dice the onion and fry in the hot fat until golden brown. Add the rest of the spinach and fry covered until it has collapsed.

4. 4

   Season with salt, pepper and nutmeg. Remove the rolled roast from the roaster and let it rest for about 5 minutes. Dissolve roast with water, pour through a sieve, fill up to 1/4 litre with water and bring to the boil.

5. 5

   Stir flour and a little cold water until smooth, stir into the roast stock, bring to the boil again and simmer for about 5 minutes. Season to taste with salt and pepper. Serve the roast with spinach. Garnish with parsley as desired.

6. 6

   Boiled or fried potatoes go well with it.