Roast pork with rosemary

Ingredients for 6 servings:

• 1,200 g pork (roast pork and salmon)
• salt and pepper
• 2 tsp gyro seasoning
• 1 bunch of soup vegetables
• 2 m.-sized onion(s)
• 4 clove(s) garlic, squeezed
• 2 large tomatoes
• 1 large red, pitted bell pepper(s)
• 1 bunch rosemary, fresh
• 500 g leaf spinach, frozen
• 4 slices of white bread without crust
• 250 g feta cheese
• 2 tbsp Italian herbs, frozen
• 500 ml vegetable stock
• 750 ml red wine, semi-dry, e.g. Makedonikos
• some cornstarch, mixed
• some oil for frying

Instructions

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

Greek style

Wash the roast pork, pat dry, and cut a pocket into the meat. Season generously inside and out with salt, gyro seasoning, and pepper. Thaw the spinach and discard any thawing water. For the stuffing, carefully mix the spinach with the diced feta cheese and crumbled white bread and press the mixture into the meat pocket. The entire amount must be placed in the meat pocket. Then tie the roast very tightly with kitchen string so that the stuffing doesn’t escape during frying and cooking. Heat a little oil in a roasting pan and sear the roast on all sides. Meanwhile, wash, trim, and chop the soup vegetables. Wash the rosemary and shake dry. Peel the garlic and press it through a press. Peel and finely chop the onions. Wash, deseed, and roughly chop the bell pepper, and do the same with the tomatoes. Add all the vegetables to the meat and fry briefly. Deglaze everything with the vegetable stock, pour in the red wine, and add the rosemary sprigs and remaining herbs to the roast. Cover and simmer the roast for 1.5 hours over low heat. Then remove the roast and strain the entire sauce, along with the vegetables and herbs, through a sieve. Return the sauce to the pot and thicken with the cornstarch. Season to taste with more spices, if desired. Remove the kitchen string from the roast and slice the roast. Serve with the sauce, boiled potatoes, and kohlrabi or pointed cabbage, seasoned with orange juice.