Pork Roulade with Spinach and Roasted Garlic

Preheat the oven to 175 °C top/bottom heat. Cut the pork shoulder lengthwise to create a large, flat piece of meat. Cover with cling film and carefully flatten with a meat mallet. Season generously with salt and pepper.

Heat some oil in a pan. Slice 3 cloves of garlic thinly and briefly roast them together with the picked leaves from 4 sprigs of thyme. Add the baby spinach, season with salt and pepper, and sauté for a few minutes until it wilts. Spread the spinach mixture evenly over the meat. Roll up the meat tightly and secure with kitchen twine.

Place the roulade in a roasting pan or on a baking sheet lined with baking paper. Pour in some water and cook in the oven for approx. 60 minutes. Add more water during cooking if needed.