John Myers
Mediterranean Roll Roast with Baked Potatoes
The perfect mediterranean roll roast with baked potatoes recipe with a picture and simple step-by-step instructions.
- 70 g Olives
- 50 g Dried tomatoes
- 150 g Celery
- 4 Sage leaves
- 1 kg Roast pork roll
- Salt
- Pepper
- Oil
- 200 ml White wine
- 300 ml Meatsoup
- 500 g New potatoes
- 3 tbsp Oil
- Sea-Salt
- Whisk the oil with salt and pepper to a marinade and rub the pork roast with it. Let the meat steep in the refrigerator for at least 1 hour.
- Finely chop the olives, sun-dried tomatoes and celery. Pluck the sage from the stems and cut finely. Fill the meat with about 2/3 of it and roll it up tightly. Tie the rolled meat tightly with a sausage cord and bake in the oven at 160 degrees (convection) for 1 hour and 45 minutes.
- In the meantime, cut the potatoes in half and mix with the oil and sea salt in a bowl. Then put the seasoned potatoes in the oven for about 25 minutes at 160 degrees (convection).
- Make a sauce out of the white wine and the meat stock, let it boil down and season well (if necessary thicken).
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