Pork Roll with Spinach and Roasted Garlic

Preheat the oven to 175 degrees Celsius. Cut the pork shoulder lengthwise to get a larger, thinner piece of meat. Cover it with foil or a bag and pound it thin with a meat mallet. Season thoroughly with salt and pepper.

Heat a little oil in a pan and sauté 3 cloves of sliced garlic along with the leaves from 4 sprigs of thyme. Add the baby spinach, season with salt and pepper, and sauté for a few minutes until it wilts. Spread the spinach mixture evenly over the meat. Roll it up tightly and secure with kitchen twine.

Place the roll on a baking tray lined with baking paper. Pour a little water underneath and bake for about 60 minutes. Replenish evaporated water during baking if necessary. Meanwhile, cut off the top third of the 4 heads of garlic. Drizzle with olive oil, season with salt and pepper, and sprinkle with the remaining thyme. Add the garlic heads to the oven next to the meat for the last 20 minutes of baking.