Pork roll roast with bacon and dried fruit

Ingredients for 6 servings:

• 125 g breakfast bacon
• 80 g butter, soft
• 12 stalks of thyme
• 12 sprigs of oregano
• 1 tsp organic lemon peel, grated
• 1 ½ kg pork roast (have the butcher cut it)
• salt and pepper
• 4 onions
• 200 g dried fruits, mixed
• 2 tbsp oil, neutral
• 350 ml meat broth
• 50 ml whipped cream
• some sauce thickener

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 25 minutes

for the big round

Finely dice the bacon. Pick leaves from 6 sprigs each of thyme and oregano and chop them. Fry the bacon in a pan over medium-high heat until light brown. Add the herbs and fry briefly. Mash the butter with a fork and season with pepper. Mix in the bacon and herb mixture and the lemon zest. Unroll the rolled roast and cut it in half crosswise. Season both sides with salt and pepper. Spread half of the bacon butter on each meat. Roll the roast tightly and tie it securely with kitchen string. Cut the onion into wedges. Halve or quarter the dried fruit, depending on its size. Heat the oil in a roasting pan and fry the roast over high heat until browned all over. Add the onions and fry for 2 minutes. Add the remaining thyme, oregano, and the dried fruit and fry everything briefly. Pour in the stock. Roast the roast uncovered in a hot oven at 170°C (convection not recommended) in the lower third of the oven for 1.5 hours, turning occasionally. Remove the roasting pan from the oven. Remove the roast from the sauce and place it on a plate. Pour the cream into the sauce, bring to a boil briefly, and thicken with a gravy thickener if desired. Slice the roast and serve with the sauce. Serve with mashed potatoes and endive salad with mustard vinaigrette. Tips: I don’t remove the kitchen string until I’ve sliced ​​the roast, as this prevents the slices from falling apart as quickly. I like to make two small roasts, so I can freeze half. To do this, let the roast cool completely. Wrap the roast and sauce separately and freeze. To reheat, cut the thawed roast into slices and heat them slowly in the sauce.