Black Forest roulade

Ingredients for 4 servings:

• 800 g pork loin
• 120 g Black Forest ham, sliced
• 150 g mountain cheese, spicy, sliced
• 4 onions
• 1 tbsp mustard (garlic mustard)
• salt and pepper
• some oil, neutral
• 2 carrots
• ¼ celeriac
• some lovage, fresh or dried
• ¼ liter dry red wine (Lemberger)
• ½ liter meat broth
• 1 tsp cornstarch, as needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

stuffed roast pork loin

Cut the meat into strips using a sharp knife like a roulade (or have a butcher do it). Brush the inside with garlic mustard. Slice 2 onions into half rings and scatter over the meat. Then place the Black Forest ham and cheese on top. Wrap the whole thing tightly into a roulade and secure with kitchen string. Season the outside generously with salt and pepper. Heat the oil in a pan and sear the roulade on all sides until nicely browned. Remove from the pan and keep warm. Add the chopped roasted vegetables (remaining onions, carrots, and celery) to the pan and sear until browned. Deglaze with the red wine and reduce slightly. Then return the meat, pour in the meat stock, and add the lovage. Simmer the roulade over low heat for about 1 3/4 hours, stirring frequently. Remove the meat, carefully remove the kitchen string, slice, and keep warm. Puree the sauce, season to taste, and thicken with a little cornstarch mixed with cold water if desired. Homemade spaetzle and an endive salad go perfectly with it!