A gourmet take on your usual pork roast to impress your family and friends! Stuffed with nutritious spinach and a tangy dijon flavour - time to get cooking!




  • Pork


  • South African
  • Banting

Cooking Methods

  • Roasting



Prep Time

20 minutes

Cooking Time

1 hour


For the pork roast:

1kg pork roast from our Butchery
30ml (2 Tbsp) Dijon mustard
500ml (2 cups) baby spinach, washed
125ml (1/2 cup) Food Lover’s cheddar
1 camembert, cut into slices
Salt and black pepper

For the sauce:

1 can (400g) tomato purée
30ml (2 Tbsp) tomato paste
125ml (1/2 cup) chicken stock
2 sprigs of rosemary
Salt and black pepper

To serve:

Caper berries
Vine tomatoes
Tenderstem broccoli, steamed


Preheat the oven to 200°C.

Prepare your pork roast by trimming the fat and carefully cutting out the bone. Butterfly the roast, season, and spread with Dijon mustard. Place the baby spinach, cheddar and camembert, then roll up the roast and tie with kitchen string. Set aside until needed.

Mix together all sauce ingredients and pour in your deep oven tray, then place the pork roll in the sauce. Bake for 20 minutes on 200°C, then lower the temperature to 180°C. Cover with foil and bake for another 40 minutes, or until cooked through and succulent.

Remove the kitchen string, cut into slices and serve with caper berries, vine tomatoes, and steamed tenderstem broccoli.

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