Pork and olive rolls in cherry tomato sauce

Cooking Meat Pork and olive rolls in cherry tomato sauce

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Lables: Gluten free Lactose free Milk free Sesame free Shellfish free Soy free Wheat free
  1. Preheat oven to 160C/140C fan forced. Spread olive tapenade over pork. Top with half the spinach. Roll up and secure with toothpicks.
  2. Spray an ovenproof frying pan with olive oil and heat over medium heat. Cook pork, turning, for 2-3 minutes or until browned. Stir in garlic for 1 minute. Add water and tomato sauce. Cover and transfer to the oven. Bake for 1 hour. Add potatoes. Cook, covered, for 30 minutes. Stir through remaining spinach. Stand, covered, for 5 minutes, or until wilted. Sprinkle with the basil.

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70g olive tapenade
2 x 385g pork scotch fillet schnitzels
160g pkt baby spinach leaves
Olive oil spray
3 garlic cloves, thinly sliced
250ml water
420g jar Sacla Cherry Tomato Arrabbiata Sauce
500g mini red potatoes and white potatoes, halved
Handful fresh basil leaves

Adv

Autors
Preparation time
20
Cooking time
1:35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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