6 Serves
65 Mins
Preheat your oven to 220°C. In a skillet, sauté minced garlic in olive oil until fragrant, then stir in the spinach, marjoram, salt, and pepper. Cook for 3 minutes until the spinach is wilted, then remove from heat.
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Vitamin E
4 mg / 15 mgVitamin K
1091 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
368 µg / 400 µgCalcium
530 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
179 mg / 420 mgPhosphorus
312 mg / 1,250 mgPotassium
1392 mg / 4,700 mgSodium
343 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
37 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Place the pork shoulder flat on a clean surface covered with plastic wrap. Use a meat mallet to pound the meat to an even 1/2 inch thickness.
Spread the spinach filling evenly over the pork, leaving a 1-inch border on all sides, and sprinkle with white cheese. Roll the roast tightly, secure it with kitchen twine at 2-inch intervals, and season the exterior with salt and pepper.
Place the roast seam-side down on a roasting rack over a bed of kale drizzled with olive oil. Roast until a meat thermometer inserted into the center reads 68°C.
Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes. Meanwhile, combine pan juices in a saucepan, bring to a boil, and whisk in a cornstarch and water slurry to thicken the sauce.
Remove the kitchen twine, slice the roast into 3/4 inch thick portions, and serve with the prepared sauce.
25
g95
g20
g
Yemeni
