Pork Flank Roll Stuffed with Chili Pears, Blue Cheese and Walnuts with Golden Baby Potatoes

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F.

2. 2

   Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in 2 garlic cloves, the pears, half of the chili flakes, a pinch of salt, and pepper, and cook for 4 to 5 minutes until the pears are just tender. Remove from the heat and let cool slightly.

3. 3

   Transfer the pear mixture to a bowl and add the blue cheese, walnuts, breadcrumbs, egg, and half of the chopped rosemary. Mix until the filling is moist but compact.

4. 4

   Lay the butterflied pork flank on a board with the inside facing up. Season with salt, black pepper, the remaining chili flakes, and the remaining chopped garlic. Spread the mustard over the surface.

5. 5

   Spread the filling over the meat, leaving a 2 cm / 3/4 inch border clear. Roll up tightly from the long side and tie with kitchen twine at regular intervals.

6. 6

   Place the roll in a baking dish. Drizzle with 1 tablespoon olive oil and pour the white wine into the bottom of the dish. Cover loosely with aluminum foil.

7. 7

   Toss the baby potatoes with the remaining tablespoon of olive oil, the rest of the rosemary, and a pinch of salt. Arrange them around the pork roll in the dish.

8. 8

   Roast for 45 minutes at 190 °C / 375 °F. Remove the foil, turn the potatoes, and continue roasting for 25 to 30 minutes more, until the pork is fully cooked and browned and the potatoes are tender. For extra color, raise the oven to 220 °C / 425 °F for the last 5 minutes.

9. 9

   Remove from the oven and let the roll rest for 10 minutes before slicing. Serve in slices with the golden potatoes and spoon the pan juices over the top.