Pampas Pork Flank Roll with Spiced Quince, Criollo Cheese and Warm Fennel Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Place the quince paste in a small saucepan with 45 ml (3 tbsp) water and cook over low heat for 3 to 4 minutes, stirring, until thick and spreadable. Mix in the mild crushed chili and set aside.

3. 3

   Lay the pork flank steak flat on a board with the fat side down. Season all over with 1 teaspoon salt, 1/2 teaspoon black pepper, half of the chopped garlic, 1 tablespoon olive oil, half of the parsley, and 1/2 teaspoon dried oregano.

4. 4

   Spread the quince mixture over the pork, leaving a 2 cm border all around. Evenly distribute the criollo cheese on top.

5. 5

   Roll the pork from the long side into a tight log. Tie with kitchen twine every 3 to 4 cm. Rub the outside with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining oregano.

6. 6

   Place the potatoes, fennel, and red onion in a large baking dish. Add the remaining garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss well and pour the broth or water into the bottom of the dish.

7. 7

   Set the rolled pork on top of the vegetables and roast for 30 minutes at 200 °C / 400 °F.

8. 8

   Remove the dish, carefully turn the roll, and stir the vegetables so they cook evenly. Lower the oven to 180 °C / 350 °F and roast 35 to 40 minutes more, or until the pork is fully cooked and the potatoes are tender.

9. 9

   Transfer the roll to a board, loosely cover with foil, and let rest for 10 minutes. Meanwhile, whisk together the white wine vinegar, mustard, 1 tablespoon olive oil, the remaining parsley, 1/4 teaspoon salt, and a pinch of pepper in a small bowl.

10. 10

    Toss the roasted vegetables with the dressing while still warm. Remove the kitchen twine from the pork roll, slice thickly, and serve over the warm potato, fennel, and onion salad.