Wild Garlic Spinach Stuffed Roast

Total time: 14hr
Preparation Time: 30m

For 8 people

Nutritional Information

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


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

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  • 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.
  • Dazu passen:

    Spinat und Tagliatelle Tricolore, Schupfnudeln oder Gnocchi.

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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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