Roasted Joint Stuffed with Wild Garlic and Spinach


14hr
Preparation/cooking time: ca. 30m + Marinate: ca. 720m + Roast in the oven: ca. 90m

Servings
For 8 people


Nutritional Information

Contains 643 Kcal, 50g Protein, 3g Carbohydrates, 47g Fat


Ingredients

  • 1 tbsp. sherry
  • 1 tbsp. peanut oil
  • a little pepper
  • 2 kg roast pork neck
  • 3 tbsp. wild garlic pesto
  • 100 g leaf spinach
  • 100 g cured ham in slices
  • 1.5 tsp. salt
  • 1 tbsp. mustard
  • 1 tbsp. white balsamic vinegar

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Instructions

  • Combine the mustard with the pepper, coast the meat with the mixture, cover and marinate in the fridge for approx. 12 hrs., remove approx. 1 hour before cooking.
  • Scrape off some of the marinade. Slice into, but not through the meat right the way along in the upper and lower third. Fold back the meat, coat the incisions with pesto, stuff with 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, transfer the oil and meat to the casserole.
  • Roast in the oven: Brown the meat for approx. 15 mins., turn. Reduce the temperature to 180°C, finish cooking for approx. 1 1/4 hr. (core temperature: approx. 70°C), spooning over the pan juices occasionally. Leave the meat to stand for approx. 10 mins. before carving.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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