Mayonnaise arrosto

Ingredients for 6 servings:

• 1 ½ kg roast pork shoulder
• 2 garlic cloves
• 7 sprigs rosemary
• 5 sprigs of thyme
• Salt and pepper, black from the mill
• 80 g raw ham, thinly sliced
• 80 g tomatoes, dried in oil, drained
• 1 small celeriac
• 3 carrots
• 2 tsp tomato paste
• 2 dl red wine
• 2 dl meat broth
• olive oil

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 45 minutes

stuffed rolled pork roast

Pluck the needles from two rosemary sprigs and finely chop them. Pluck the thyme leaves from the stems. Cut the garlic into small pieces or finely chop them. Cut the meat open with a sharp knife to create a slice approximately 3 cm thick. Line this with the cured ham, arrange the drained tomatoes on top, sprinkle with the herbs and garlic, and season with pepper. Carefully roll up the meat. Secure the ends with toothpicks and tie the roll with kitchen string to form a roast. Remove the toothpicks. Thread the remaining rosemary sprigs through the string. Preheat the oven to 220°C (425°F). Season the meat with salt and pepper. Dice the celery and carrots and place them in a roasting pan with the roast. Drizzle with olive oil. Roast in the oven for 20 minutes. Then add the tomato paste to the vegetables and roast briefly. Deglaze with the wine and broth. Reduce the oven temperature to 180 degrees Celsius, cover the roasting pan, and braise the meat for 70-80 minutes. Remove the meat from the roasting pan and let it rest on a plate in the open, switched-off oven for 10 minutes. Strain the gravy and season to taste. Cut the meat into thick slices and serve with the gravy. Preparing the meat takes about 35-45 minutes. However, the meat can easily be stuffed and refrigerated the night before.