Argentine-style stuffed pork roulade with spinach, roasted red pepper and sardo cheese, served with chili potatoes

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the whole red bell pepper on a baking tray and roast for 20 to 25 minutes, turning once, until the skin is blistered. Remove it, cover for 10 minutes, peel, seed, and cut into strips.

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   2. While the pepper roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 5 minutes until translucent. Add the garlic and cook for 30 seconds. Add the fresh spinach and sauté for 2 to 3 minutes until wilted. Remove from the heat and let cool slightly.

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   3. Transfer the spinach mixture to a bowl and add the beaten egg, breadcrumbs, half of the parsley, 1 teaspoon dried oregano, 1 teaspoon chili flakes, 1 teaspoon sweet paprika, 1 teaspoon salt, and half a teaspoon black pepper. Mix well to form a moist but firm filling.

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   4. Lay the butterflied pork flank on the counter with the inside facing up. If some areas are very thick, gently even them out. Spread the surface with mustard, 1 tablespoon lemon juice, 1 tablespoon olive oil, half a teaspoon salt, and the remaining black pepper.

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   5. Spread the spinach filling over the pork, leaving a 3 cm / 1 inch border around the edges. Arrange the roasted pepper strips on top, then add the sardo cheese.

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   6. Roll the pork tightly, enclosing the filling. Tie with kitchen twine at regular intervals so it keeps its shape. Place it seam-side down in a baking dish.

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   7. In a small bowl, mix 1 tablespoon olive oil, the remaining sweet paprika, the remaining chili flakes, the rest of the lemon juice, half a teaspoon salt, and the remaining parsley. Set aside.

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   8. Cut the baby potatoes in half. Toss them in another baking dish with the melted butter, 1 tablespoon olive oil, and a pinch of salt. Place both the potatoes and the pork roulade in the oven at 200 °C / 400 °F.

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   9. Roast the pork roulade for 50 to 55 minutes, brushing it twice with the reserved oil, lemon, chili, paprika, and parsley mixture. Roast the potatoes for 35 to 40 minutes, tossing halfway through, until golden outside and tender inside.

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    10. Check that the pork is fully cooked in the center. Remove the roulade from the oven and let it rest for 10 minutes before slicing. If desired, give the potatoes 3 to 5 extra minutes in the oven for deeper browning.

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    11. Remove the kitchen twine, slice the stuffed pork roulade into thick pieces, and serve with the chili potatoes. Spoon over the pan juices when serving.