Stuffed Pork Flank with Creamy Chimichurri and Roasted Squash

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Pat the butterflied pork flank dry, place it open on a board, and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sweet paprika, and the mustard.

2. 2

   In a large bowl, toss the cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano. Spread the squash in a large baking dish.

3. 3

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and sauté the fresh spinach with half of the minced garlic for 2 to 3 minutes, until wilted. Remove from the heat, drain if needed, and let cool slightly.

4. 4

   Spread the sautéed spinach over the pork flank, leaving a 2 cm / 1 inch border. Scatter the shredded provolone cheese and roasted red pepper strips on top.

5. 5

   Roll the pork tightly from the long side to form a log. Tie with kitchen twine every 3 to 4 cm / 1 1/2 inches. Place the roll over the bed of squash in the baking dish.

6. 6

   In a small bowl, mix 2 tablespoons olive oil, 1 tablespoon red wine vinegar, the remaining sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush this mixture over the roll.

7. 7

   Roast for 35 minutes at 200 °C / 400 °F. Then reduce the temperature to 180 °C / 350 °F and continue cooking for 35 to 40 more minutes, turning the squash halfway through, until the pork is fully cooked and browned.

8. 8

   Meanwhile, make the creamy chimichurri: in a bowl combine the remaining minced garlic, the remaining chopped fresh parsley, the remaining dried oregano, ground chili flakes, the remaining 2 tablespoons red wine vinegar, the remaining 1 tablespoon olive oil, and the plain whole-milk yogurt. Season with the remaining 1/2 teaspoon salt and the rest of the black pepper.

9. 9

   Remove the baking dish from the oven and let the pork rest for 10 minutes. Cut and remove the kitchen twine. Slice the roll into thick portions and serve with the roasted squash.

10. 10

    Finish each serving with a generous spoonful of creamy chimichurri on top or on the side.