Pork roulade with spinach and roasted garlic
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Sezamo
O ruladă suculentă din ceafă de porc, umplută cu spanac baby proaspăt și usturoi aromat, servită alături de căpățâni de usturoi coapte care devin cremoase și dulci. O rețetă modernă, perfectă pentru un prânz de weekend sau o cină specială, care combină simplitatea ingredientelor cu un aspect vizual deosebit. Aroma cimbrului proaspăt și nota picantă a fulgilor de chilli completează perfect carnea fragedă.
Ingredients
Preparation method
Preparing the roulade
Preheat the oven to 175 degrees Celsius. Cut the pork collar lengthwise to obtain a large, thin slice of meat. Cover the meat with plastic wrap and gently pound it with a meat mallet. Season with salt and pepper on both sides.
In a pan, heat the sunflower oil and sauté the 3 thinly sliced garlic cloves along with the leaves from 4 sprigs of thyme. Add the baby spinach, season with salt and pepper, and sauté everything for a few minutes until the spinach wilts. Spread the spinach mixture over the meat, roll tightly, and tie the roulade with kitchen twine.
Baking and serving
Place the roulade in a baking tray lined with baking paper. Add a little water to the tray and bake in the oven for about 60 minutes. If necessary, add a little more water during baking.
15 min
Quick
