For this recipe you're going to need pork meat - a whole piece of neck or loins. Slice the meat with a knife in order to open it up and obtain a large rectangular piece of meat 1/4″ (0.5 cm) thick.
Clean the vegetables and chop the onions finely, grate the carrots. Pour a little olive oil in a pan and braise the onions and carrots in it until golden.
Add the spinach and saute it under a lid for a few min. until softened. Season with salt, black pepper and thyme. Take the pan off the stove and leave the filling to cool a little.
Put the meat piece in a tray, pour the prepared filling over it, while leaving an empty margin around the edges. Wrap the meat into a tight roll and tie it with thread or pin together with toothpicks.
Pour in the wine and broth and cover with foil. Put the tray in a preheated 356°F (180 °C) oven for an hour. Remove the foil and bake another 20 min. for the meat and potatoes to gain a nice crisp.
Take the tray out, cool the meat a little and cut it into pieces. Serve with the potatoes, parsley and cherry tomatoes for decoration.