Detailed step-by-step description of how to cook the dish "Semi-dried tomato & spinach stuffed roast pork". Try it by all means
- Preheat oven to 200°C. Cut a 1.5kg pork scotch fillet roast horizontally, not cutting all the way through, to open out and butterfly.
- Place 100g semi-dried tomatoes and 30g baby spinach leaves in the centre. Fold over to enclose and tie at regular intervals to secure. Place in a baking dish and season with salt and pepper. Roast for 1 1/2 hrs on medium.
- Boil 1.5kg sweet potato, peeled and chopped, until tender. Drain and mash with 50g butter until smooth. Slice the pork and serve with steamed green beans.
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