Pork roll roast

Ingredients for 4 servings:

• 1 kg pork neck
• 15 olives stuffed with peppers
• 1 clove(s) garlic
• 5 sage leaves
• 2 sprigs rosemary
• 1 small zucchini
• 1 small eggplant(s)
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 onion(s)
• wine, white
• Salt
• 3 tsp olive oil
• 1 tsp mustard
• Tomato paste
• Meat broth
• Pepper from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Tuscan style

Have the butcher cut the meat as if for a rolled roast. Slice the eggplant crosswise and let it rest in heavily salted water for 10 minutes. Slice the olives and press the garlic over them. Finely chop the sage and rosemary and mix with the garlic olives. Clean the zucchini, cut a quarter of it into sticks and add it to the olives. Spread the meat out, first brush with the mustard, then with the olive and zucchini mixture. Season with salt and pepper, roll it up and secure with skewers. Brown it all over in hot olive oil. Meanwhile, clean the peppers and chop them into large pieces. Peel and roughly chop the onion. Remove the meat from the roasting tin and keep warm. Briefly fry the pepper pieces until hot. Add the remaining sliced ​​zucchini, the squeezed eggplant and the onion pieces. Let everything brown and then deglaze with a splash of white wine. Braise in a preheated oven at 180°C for 60 minutes, basting occasionally with meat broth. The vegetables should not become brown or dry. Remove the meat from the roasting pan and let it rest briefly. Adjust the fat and/or lengthen the sauce to taste. Then thicken with cornstarch. Slice the meat, spread tomato paste on one side, arrange as desired, and top with a drizzle of sauce. Make the tomato paste: Peel a beefsteak tomato, remove the seeds, and chop very finely. Mix with a teaspoon of tomato paste, season with salt, and pepper. Serve with baked potatoes or wide ribbon pasta as a side dish.