Pork Flank Roll Stuffed with Roasted Pear, Thyme Onions and Blue Cheese with Rosemary Baby Potatoes

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the pears in a small baking dish, drizzle with 1 tablespoon olive oil, add a pinch of salt, and roast for 15 minutes until tender but not falling apart. Set aside.

2. 2

   While the pears roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add the onions, half of the garlic, the thyme, a pinch of salt, and black pepper. Cook for 12 to 15 minutes, stirring, until the onions are soft and golden. Deglaze with half of the white wine and cook 2 minutes more until partially evaporated. Let cool slightly.

3. 3

   Lower the oven temperature to 200°C / 400°F. Lay the pork flank flat on a board with the inner side facing up. Season with salt, black pepper, and sweet paprika. Spread the mustard all over the surface.

4. 4

   Scatter the breadcrumbs over the meat, then add the thyme onions, roasted pear slices, crumbled blue cheese, and chopped parsley. Roll tightly from the long side, keeping the filling enclosed.

5. 5

   Tie the roll with kitchen twine every 1 1/2 inches to help it hold its shape. Rub the outside with 1 tablespoon olive oil, the remaining garlic, and a little more salt and black pepper.

6. 6

   Place the roll in a baking dish. Toss the baby potatoes with the remaining olive oil, rosemary, salt, and black pepper, and arrange them around the meat. Pour the rest of the white wine into the bottom of the dish.

7. 7

   Roast at 200°C / 400°F for 50 to 55 minutes, turning the potatoes halfway through, until the pork is cooked through and browned and the potatoes are tender and crisp. For deeper color, raise the heat to 220°C / 425°F for the last 5 minutes.

8. 8

   Remove from the oven and let the roll rest for 10 minutes before slicing. Remove the kitchen twine, cut into thick medallions, and serve with the rosemary potatoes and the pan juices spooned over the top.