Pork meatloaf with mushrooms and spinach

Preparation of the Filling

Chop the mushrooms (200 g) into small pieces.

Finely chop the spinach (100 g) and crush the garlic (3 cloves) using a press.

In a skillet, heat half of the oil (1 tbsp) over medium heat.

Sauté the mushrooms with the garlic for 5 minutes until they start to brown. Then add the spinach and continue cooking for another 5-7 minutes until the spinach reduces in volume.

Remove the skillet from heat and let the filling cool slightly.

Preparation of the Roll

Carefully slice the pork loin (600 g) lengthwise so that it opens like a book. Wrap the meat in plastic wrap and gently pound it with a mallet until the thickness is about one centimeter or slightly more.

Spread the cooled mushroom filling over the pork and carefully roll it up. Secure the ends of the roll with toothpicks.

For additional flavor, mix the mustard (1 tbsp) with the remaining oil (1 tbsp). Brush the roll with this mixture, then season with salt and black pepper to taste.

Transfer the roll to a baking dish and cook in a preheated oven at 230 degrees for 25-35 minutes.

After cooking, let the roll rest at room temperature for another 5 minutes before slicing.